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