Free calorie & nutrition tracking
This apple bake has plenty of apple, cinnamon and cardamom under an oat topping. Apple purée adds sweetness and moisture, so only a small amount of added sugar is needed.
I wanted an apple bake in which the fruit still tastes like the main ingredient, without covering it with a large amount of butter or sugar. This version is closer to a soft bake than a heavy pie, which is exactly how I like it.
Tart apples make the bake fresher, while sweet apples reduce the need for added sweetness. I cut them into fairly thin pieces so they soften in the oven. You can peel them or leave the skins on.
Apple purée binds the oats and keeps the topping soft. If your purée is very sweet, reduce the sugar. Adjust the cinnamon and cardamom carefully because cardamom can easily take over the whole flavour.
A small amount of water helps the apples soften and stops the edges from drying out. Apples vary in juiciness, so you do not have to add all the water at once. The bake is ready when the apples are soft and the top has gained a little colour.
Let the bake rest briefly before serving. It tastes good warm on its own or with quark or yoghurt. Cover cooled leftovers and keep them in the fridge, then reheat them when needed.
Save this recipe to your own recipes, you can adjust the serving size and ingredients.
