3 large apples
30 g butter
2 tbsp Dansukker Light Muscovado Sugar
2 tbsp Dansukker Light Syrup
1 tsp cinnamon
80 g butter
3 tbsp Dansukker Light Muscovado Sugar
2 tsp cinnamon
35 g porridge oats
1 tbsp flour
1 pinch of salt
Preheat the oven to 200 °C.
Peel the apples and cut them in half. Cut out the cores and hard sections. Make narrow cuts lengthwise on the apple halves. Grease a baking tray and place the apple halves on it.
Melt the butter in a saucepan and pour in the muscovado sugar, syrup and cinnamon. Mix it all together and glaze the apples with the resulting mixture.
Cover the baking tray with a sheet of foil and bake in the middle of the oven for about 15 minutes.
Meanwhile, make the oat crunch. Melt the butter and mix in the remaining ingredients.
Take the apples out of the oven and remove the foil. Spread the oat crunch over the apple halves and place in the top of the oven. Bake for about 10 minutes.
Serve with vanilla ice cream.
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