VegetarianNorthern Irish cuisine Desserts

Baked Bramley Apples with Oats and Honey

Name: Baked Bramley Apples with Oats and Honey
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 4 whole armagh bramley cooking apples; 60 g rolled porridge oats; 40 g soft brown sugar; 40 g sultanas; 50 g Unsalted butter; 3 tbsp local honey; 1 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 100 ml pure apple juice

Tender County Armagh Bramley apples baked until soft and collapsing, packed with a spiced porridge oat, honey, and sultana filling.

🇬🇧United Kingdom· County Armagh

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 9 gathered

Servings

4 whole armagh bramley cooking apples — large, washed and dried
60 g rolled porridge oats — traditional rolled oats
40 g soft brown sugar — light or dark
40 g sultanas — or raisins
50 g Unsalted butter — softened at room temperature
3 tbsp local honey — runny Northern Irish honey
1 tsp Ground cinnamon — finely ground
¼ tsp Ground nutmeg — freshly grated preferred
100 ml pure apple juice — or water, for the dish base

Equipment

•Apple corer
•Paring knife
•Mixing bowl
•Ceramic baking dish

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 11 g
carbs: 48 g
fibre: 4 g
protein: 3 g
calories: 285 kcal

Instructions

1
Preheat the oven to 180C / 160C fan / Gas Mark 4.
2
Core each Bramley apple from the top, leaving the bottom base intact to hold the filling.
3
Lightly score a shallow ring around the equator of each apple with a paring knife to prevent bursting.
4
Combine the rolled oats, soft brown sugar, sultanas, cinnamon, and nutmeg in a mixing bowl.
5
Rub the softened butter and two tablespoons of honey into the oat mixture until moist and clumpy.
6
Stuff the spiced oat mixture firmly into the cavity of each apple, mounding extra on top.
7
Arrange the stuffed apples upright in a snug ceramic baking dish.
8
Pour the apple juice around the base of the apples in the dish.
9
Drizzle the remaining tablespoon of honey directly over the oat tops.
10
Bake for 40 to 45 minutes until the apples are tender, puffed, and collapsing gently.
11
Spoon the warm, syrupy dish juices over the apples before serving hot.

Chef's tips

Scoring the skin around the apple's middle releases steam and keeps the flesh from bursting violently in the oven. Do not core all the way through the bottom or your filling will leak into the pan.

Ingredient substitutions

unsalted butter → plant-based block butter for a vegan version
local honey → golden syrup or pure maple syrup
rolled porridge oats → certified gluten-free rolled oats

Storage

Keep leftover baked apples covered in the fridge for up to 3 days.

Reheating

Warm through in an ovenproof dish at 160C for 12 to 15 minutes or microwave gently for 1 minute.

Common mistakes to avoid

•Cutting through the bottom base when coring, causing the butter and honey to run straight out
•Using eating apples instead of sharp Bramleys, which do not collapse into that signature fluffy texture
•Skipping the liquid in the bottom of the baking dish, leading to burnt pan sugars