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Baked Stuffed Apples With Crumble Topping Recipe
Ingredients 6 large eating apples or 6 medium Bramleys, cores removed 50g sultanas 1 tsp cinnamon 75g butter , chilled 100ml cider 3 tbsp plain flour 4 tbsp demerara sugar 60g hazelnuts Method Heat the oven to 200C/180C/gas 6. Cut a waist around each apple with a sharp knife so the skin doesn't split when you cook them. Put the apples into a baking dish in which they fit quite snugly. Toss the sultanas with the cinnamon and push them into the holes where the cores were. Add a small knob of butter to each, saving the rest. Pour the cider around and bake for 30 minutes, until the skin is loose. Meanwhile, whizz the flour, sugar and hazelnuts together in a food processor until the nuts are coarsely chopped. Add the rest of the butter in pieces and whizz again to the size of coarse breadcrumbs.
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