Baked apples with tennis biscuit crumbs and custard

INGREDIENTS

cup (80ml) brown sugar

1 tsp (5ml) cinnamon

4 large Granny Smith apples, cored and sliced

packet (100g) tennis biscuits, crumbled

cup (80ml) melted butter

tub (250ml) custard, for serving

METHOD

Slice apples into cm-thick rounds. Use a melon-baller or a measuring spoon to remove the core.

Mix together the sugar and cinnamon. Sprinkle mixture over apple slices.

Rebuild apples, leaving off the tops.

Top each apple with a generous pile of crumbs, stuffing some down the centres, too.

Bake for 15-20 minutes, or until apples are soft and the crumble is golden. Serve with custard.

More good ideas

Replace apples with pears, or nectarine or peach halves.

Use crumble mixture to top pie apples when making a crumble.

* Recipe courtesy of Fresh Living