Baked apple halves with a raisin and oat centre
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Halving an apple makes the filling easy to distribute and the cooked fruit easy to share. Leave enough flesh around the hollow to keep each half intact. The oat mixture should remain loose, not packed into a hard plug.
For 4 small portions, use 2 large apples, 25g rolled oats, 20g raisins, 20g butter, 1 tablespoon light brown sugar, ¼ teaspoon cinnamon and 3 tablespoons water. Contains milk and oats; check labels for relevant cereal allergens.
Heat the oven to 200°C conventional/180°C fan. Wash apples, halve and scoop out cores. Place cut sides up in a snug dish. Mix oats, raisins, softened butter, sugar and cinnamon and divide among hollows. Pour water around the fruit.
Bake for 25–35 minutes until the apples are easily pierced and the oat edges lightly golden. Cover loosely with foil if topping browns early. Rest for 10 minutes before serving. Allow 50 minutes; very firm apples may need longer. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot. Serve yogurt separately if wanted, checking milk allergens and its storage directions.