• 6 British dessert apples or 6 small Bramley cooking apples
  • 6 tbsp dried apricots, chopped
  • 6 tbsp hazelnuts, roughly chopped
  • zest of 1 large lemon
  • 4 rounded tbsp light muscovado sugar
  • 3 tbsp apple juice
  • 225 g blackberries

For the sauce:

  • 100 g butter
  • 175 g light muscovado sugar
  • 100 ml double cream


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Core the apples or use a small sharp knife to make a nice wide hole in the middle of each apple. Put the apples in a shallow baking dish.

  2. 2

    Mix the apricots, nuts, most of the lemon zest and sugar. Fill each apple with the mixture – sprinkle any left over into the dish. Drizzle with the apple juice and bake for 20 minutes.

  3. 3

    Meanwhile, in a small pan bring the sauce ingredients to simmering point. Stir until smooth; set aside.

  4. 4

    After the 20 minutes, pour the sauce over the apples and into the dish; top the apples with the blackberries and the remaining lemon zest. Bake for a further 15-20 minutes or until tender.


    Get ahead: bake the apples a few hours ahead and reheat to serve.


    Kitchen secret: here's something a bit different for Bonfire Night, or just whenever you fancy a sweet treat. When cobnuts come into season, try them in place of the hazelnuts.

Nutritional Details

Each serving provides
  • Energy 1838kj 439kcal 22%
  • Fat 25.1g 36%
  • Saturates 13.4g 67%
  • Sugars 17.4g 19%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 825kj/197kcal

Each serving provides

48.3g carbohydrate 5.7g fibre 2.1g protein

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