Allyson Gofton - Apples with Speculaas Crumble Stuffing

Ingredients

• 200 grams speculaas or ginger snap biscuits
• 4 eating apples
• 100 grams butter, preferably unsalted, at room temperature

Method

1. Preheat oven to 180ºC.
2. Place the biscuits in a sealable plastic bag, seal and roll a wooden rolling pin firmly over the package to crush the biscuits finely. This can also be processed in a food processor.
3. Cut a thick slice of the top of the apple and set these 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.
4. 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.
5. Bake in the preheated oven for 15-20 minutes or until the apples have softened. Serve with cream or hot custard.

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