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.
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.