Stuffed Baked Apples with Baileys Butterscotch Sauce

Ingredients

Pecan Oat Crumble:

¼ c oats

¼ c flour

2 tbsp brown sugar

40g Westgold Unsalted Butter

Pinch salt

½ c pecans, chopped

4 large apples

4 knobs Westgold Unsalted Butter

Butterscotch:

1 c brown sugar

4 tbsp Westgold Unsalted Butter

2 tbsp golden syrup

2 tsp vanilla

¼ c cream

Pinch salt

Baileys to taste

Method

Preheat the oven to 180°C and butter an oven dish.

Use a corer to remove the apple core. Trim the bottom of the apple if it doesn’t sit level. Slice a thin layer off the top to give a surface for the crumble to sit on.

Fill the cavity with chopped pecans. Place the oats, flour, brown sugar, and butter into a bowl and rub the butter in with your fingers. Add the remaining pecans.

Press the crumble onto the apples and pour over a tablespoon of butterscotch sauce and top with a knob of butter. Bake for 30-40 minutes.

The bake time will largely depend on the type of apple and how soft or firm you like it cooked. Poke with a skewer to test softness.

To make the sauce:

Place all of the ingredients into a saucepan except the Baileys.

Place on a low heat and stir until dissolved. Turn up the heat and simmer for around 3 minutes until thickened. Take off the heat and stir in the Baileys. Keep warm.

To finish the apples:

When the apples are baked to your liking, pour over more butterscotch sauce and serve with ice cream if desired.