These baked apples are ideal for kids to make. They are stuffed with spicy Dutch/Belgian speculaa biscuits. If you can't find them in New Zealand, gingernuts make a perfect substitute. Alternatively, make your own speculaas using my recipe here.
Warm from the oven, accompanied with fresh cream, these are like individual apple crumbles, only richer.
Ingredients
| 200 g | Gingernuts, or speculaas (see recipe below) (Main) |
| 4 | Apples (Main) |
| 100 g | Butter, preferably unsalted, at room temperature |
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Directions
- Heat the oven to 180C.
- Place the biscuits in a sealable plastic bag, seal and roll a wooden rolling pin firmly over the package to crush the biscuits finely. Alternatively crush them in a food processor.
- Cut a thick slice off the top of the apple and set aside. These will be the chapeaux — hats. Using an apple corer or a teaspoon, dig out the flesh from the centre of the apple, leaving a thin edge of apple around the inside and base. Discarding any core pieces, chop the flesh finely.
- Mix together the biscuits crumbs, butter and chopped apple to make a soft mix. Divide the mix evenly among the apples, packing it in firmly. Sit the hats back on top. Place the apples on a baking paper-lined tray or in a shallow-sided ovenproof dish.
- Bake for 15-20 minutes or until the apples have softened. Serve with cream or hot custard.
