Baked apples with caramel sauce
In the cooler months, fruit crumbles are a staple at our house. We’ll devour hot apple crumble with lashings of thickened cream at all times of the day – for breakfast, afternoon tea and dessert. Our little cottage is over seventy years old and she’s hard to keep warm when the temperature drops outside. We feel the cold air seeping through the seams in the jarrah floorboards under our feet. Having the oven on is as much about taking the chill out of the air as it is about baking delicious treats. When the oven is on and the house fills with the smell of cinnamon, apple and sugar it warms us inside and out.
Over the Easter long we visited the kid’s grandparents in the south-west, where between national parks most of the landscape has been carved into fruit farms. As a visitor driving though it’s easy to romanticise the country life. It feels so wholesome and quaint. It’s a slower pace where honour systems are still in use. Farmers leave their produce by the farm gate with hand painted signs like ‘Corn 80 cents ea’, trusting that passers by will take what they need and leave the right amount of money in the plastic bucket.
In summer, the region is heaving with plums and cherries, peaches and raspberries. This time of year it’s apples and chestnuts. We took the kids to Fontanini’s Fruit and Nut farm and we gathered up a huge haul of Kanzi apples fresh off the trees. Back home I felt inspired to make a variation on our regular apple crumble and try whole baked apples stuffed with cinnamon and oats.
It’s one of those recipes you can adapt and change to what you have in the pantry, add ground almonds or finely chopped walnuts, or use some ready made granola in place of the oats mixture. It’s also delicious served with vanilla ice-cream or thickened cream.
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