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Tender fruit. A fragrant oat topping.

Cardamom baked apples

Apple halves bake under a simple oat crumble scented with cardamom, cinnamon and ginger. A little lemon keeps the fruit flavour bright. This warm dessert offers a practical way to explore aromatic spices beyond cakes and biscuits.

Prep
20 min
Cook
45 min
Portion guide
Makes 10 portions

Times are estimates. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.

Ingredients ↓
Baked apple halves topped with a golden oat crumble on a ceramic plate; illustrative serving idea.
Serving inspiration.

Ingredients

  • 1500 gApplesHalved and cored weight; choose firm apples sized to give one half per portion.
  • 100 gRolled oats
  • 50 gAll-purpose flour
  • 70 gLight brown sugarBreak up any lumps.
  • 60 gNeutral cooking oil
  • 3 gGround cardamom
  • 3 gGround cinnamonKorintji cinnamon, in ground form.
  • 2 gGround ginger
  • 30 gLemon juiceFreshly squeezed.
  • 100 gWaterFor the bottom of the baking dish.
  • 1 gFine salt

Base batch: ten filled apple halves, approximately 165–180 g per serving; apple size and baking loss vary.

Make it

  1. Heat the oven to 180°C / 350°F. Arrange the apple halves cut-side up in a shallow baking dish. Brush their cut surfaces with the lemon juice and pour the measured water around them.
  2. Mix the oats, flour, brown sugar, cardamom, cinnamon, ginger and salt. Stir in the oil until small clumps form and the dry ingredients are evenly moistened.
  3. Divide the crumble over the apple halves, pressing it lightly into the hollowed centres. Bake for 35–40 minutes, until the apples are tender when pierced and the topping is golden. Loosely cover if the topping colours before the fruit softens.
  4. Rest for 5 minutes, then lift each apple half onto a serving plate with its topping. Spoon over a little of the light pan syrup if desired.

The spices behind the dish

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