Step 1

Preheat oven to 180C/350F.

Step 2

Mix Filling ingredients together then set aside while you prep the apples – it will firm up and become scoopable (pop in fridge if its super hot where you are).

Step 3

Cut the apples in half through the core then use an ice cream scooper, spoon or small knife to scoop out the core (see video).

Step 4

Place apples in a baking dish so they are reasonably snug – you don’t want heaps of space around them. Pile Filling on the apples – I use an ice cream scoop.

Step 5

Mix cornflour with a splash of the water, mix to dissolve, then add remaining water. Pour around the apples.

Step 6

Cover with foil, bake 20 minutes. Remove foil, then bake a further 20 minutes until the crumb is deep golden and the apples are tender (but not sloppy soft) and there’s a syrupy caramel in the pan (it thickens a bit more when serving).

Step 7

To serve, spoon over caramel sauce, then top with ice cream and serve with more sauce!