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Brown sugar baked apples

Brown sugar baked apples

Not a sultana in sight in Martha Collison's recipe – just a sugary amaretti crumb with the perfect amount of crunch.

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  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 Pink Lady apples
  • 50g dark brown soft sugar
  • 50g butter, softened
  • 25g amaretti biscuits, crushed
  • 1 tbsp jumbo oats
  • Vanilla ice cream, to serve (optional)
  • No.1 Salted Caramel Sauce, to serve (optional)


  1. Preheat the oven to 200ºC, gas mark 6 and find a small ovenproof roasting dish that will fit 4 apples comfortably inside. Mix the sugar and butter together until smooth, then add the amaretti and oats and stir well.

  2. Use a paring knife to remove the core, plus a bit extra, from each apple, being careful not to go all the way through. Use a teaspoon to help remove all the seeds. Run a knife lightly around the circumference of each apple, scoring through the skins so they split neatly.

  3. Fill each apple with the filling, pressing firmly to pack as much in as you can. Arrange in the roasting dish, then fill with enough water so it comes ¼ of the way up the apples.

  4. Bake for 35-40 minutes. The topping should be crispy, and the apples will give when you squeeze them but should have a slight firmness. Bake for a further 5 minutes if you like them softer. Carefully remove from the water, then serve hot, with vanilla ice cream and No.1 Salted Caramel Sauce, if liked.

Cook’s tip

This recipe can easily be scaled down for 1 person, or up to feed an army! 


Typical values per serving when made using specific products in recipe


1,117kJ/ 267kcals



Saturated Fat












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