Baked Apples

with maple flapjack filling

I love this slightly old-fashioned, simple apple-based pudding. My mother used to make this for us growing up, and you can cobble together the filling from whatever dried fruit and nuts you have in the store cupboard. The smell of oats mixing with the butter, maple syrup and spicing is just the thing to lift a grey winter’s day. If you have any leftovers, it’s also great warmed up in the oven for breakfast the following morning. Honey also works as a substitute for maple syrup.

GLUTEN-FREE OPTION: To make this as a gluten-free recipe, make sure you use gluten-free certified oats.

I used Royal Gala apples, and our Shipton Mill pinhead oats (please note these are not gluten-free).

Serves 6


  • 6 eating apples
  • 75g butter
  • 40g caster sugar
  • 20ml maple syrup, plus extra to drizzle
  • 40g porridge oats (certified gluten-free if making this as a gluten-free option)
  • 40g raisins
  • 50g chopped dried dates
  • 30g blanched hazelnuts, coarsely chopped
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • generous grating of dried vanilla bean
  • clotted cream or vanilla ice cream, to serve


Preheat your oven to 180°C. Slice the very tops of the apples off and remove any stalks. Using a sharp knife, remove the core, and slice out the inside of the apple until you have a hollow for the filling. Take care not to split them. Place them on a baking tray.

Melt the butter, sugar and maple syrup together in a small saucepan over a low heat. Add the rest of the ingredients and combine. Use a teaspoon to fill the apples with the oat filling. If you have any leftover, just place it on the baking tray for extras.

Place the apples in the oven and bake for 20 minutes. Serve with clotted cream or ice cream, and drizzle with extra maple syrup if desired. Eat while still warm from the oven.