"After the excesses of December, these baked apples are a light, refreshing vegan pudding. The filling makes good use of any dried fruit lingering still from Christmas, and is brightened with lemon and bound with nutty tahini. As the apples bake, they turn yielding and fragrant, while the sesame oat topping crisps to a golden crown. Serve warm with a splash of cream, yoghurt or ice-cream (dairy or otherwise), and you have comfort that feels wholesome and indulgent."
"Spoon about a tablespoon of filling into each apple cavity, gently pressing it in to help it stick. Cover the dish with tinfoil, then bake for 30 minutes. Meanwhile, mix all the oat and sesame crisp ingredients in a small bowl. After the 30 minutes are up, remove the foil cover and spoon the sesame mixture over the apples. Pour the remaining apple juice into the base of the dish, then turn down the oven to 200C (180C fan)/350F/gas 4."
Large Granny Smith apples are halved and cored to create 3cm cavities and arranged cut side up in a snug baking dish with half the apple juice poured around them. The filling combines chopped dried fruit, chopped pecans, brown sugar, tahini, cinnamon, lemon zest and juice, and flaky sea salt, mixed until even and spooned into each cavity. The dish is covered and baked for 30 minutes. An oat-and-sesame crisp of oats, sesame seeds, oil, maple syrup and salt is added, remaining apple juice poured in, and the oven reduced to finish until apples are tender and the topping is golden. Serve warm with cream, yoghurt or dairy-free ice cream.
Read at www.theguardian.com
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