Ingredients
- 4 large cooking or eating apples (such as Bramley, Cox or Braeburn)
- 30 g rolled oats
- 30 g walnuts, chopped
- 4 Medjool dates, stoned and chopped (or 2 tbsp raisins)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp coconut oil, softened
- 1 tbsp maple syrup
- 100 ml apple juice or water
To serve
- Homemade, goat's or coconut yoghurt
Method
- Heat the oven: set it to 180°C (160°C fan).
- Core the apples: core the apples, making the hole a little wider at the top. Score a thin line around the middle of each apple with a sharp knife, which stops the skin bursting.
- Make the filling: mix the oats, walnuts, dates, spices, coconut oil and maple syrup.
- Fill and bake: stand the apples in a baking dish, pack the filling into the centres and pile any extra on top. Pour the juice around the apples. Bake for 30–40 minutes, until the apples are soft but holding their shape.
- Serve: serve warm with the juices spooned over and a dollop of yoghurt.
Why it's good for you: Apples, eaten skin and all, are rich in pectin, a soluble fibre that feeds friendly gut bacteria. Cinnamon adds warmth and has been studied for its role in blood sugar balance, and oats and walnuts make this a satisfying pudding.
Good to know: Choose gluten-free oats for a gluten-free version.
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