When the Mayflower apples are ripe, this is the first thing I make. I love this recipe, they’re the best baked apples you’ll ever eat. And they’re great the next day – stirred through porridge, eaten cold even (thats me for ya), made into a turnover or crumble.
You need an old fashioned apple that fluffs up when cooked for this recipe. Though I love Granny Smiths – they just wont do here as they retain their shape when cooked. Choose a Bramley, Peasgood Nonsuch, Ballarat or of course, Mayflower.
This recipe is adapted from Cornersmith, Melbournes cafe and picklery.
Per apple
Slice apple in half around the middle, then coop out the seeds with a teaspoon to make a good sized crater without going all the way through. Set in a baking dish.
Into the crater pop 1/2 Tablespoon of butter
Drizzle 1/2 Tablespoon of honey over the flesh and sprinkle cinnamon over top
Squeeze a lemon or orange or lime over top.
Bake for 40 minutes or until collapsed and gooey and a knife meets no resistance.
