This homemade dessert doesn't skimp on the good stuff. The caramel sauce is to die for!


  • 5 apples, cored

  • 50 g muscovado sugar

  • 100 ml rolled oats

  • 50 g raisins

  • 50 g pecans, crushed

  • 50 g butter, in small cubes

  • Caramel sauce:

  • 125 g muscovado sugar

  • 250 ml cream

  • 1 tsp cinnamon

  • ½ tsp allspice

  • ½ tsp clove

  • Frozen yoghurt: 

  • 500 ml organic yoghurt

  • 100 ml agave syrup

  • ½ vanilla pod’s seeds

  • ½ tsp cinnamon

  • 2 tsp vanilla flavour

  • cardamom


  • 1.

    Mix sugar, rolled oats, raisins and pecans together in a bowl. Add a pinch of muscovado sugar and cinnamon. Line a baking tray with baking paper and place the apples on it. Fill each apple with oats & pecan mix and butter in turns. Bake in 180° C oven for about 30 minutes until the apples are soft. Check after 20 minutes in the oven.

  • Caramel sauce::

  • 1.

    Meanwhile, prepare the caramel sauce. Mix cream and sugar, add some cinnamon, a pinch of allspice and cloves and mix. Then, add butter.

  • 2.

    Boil until the mixture thickens, for about 10 minutes, and keep whisking. Serve with baked apples and frozen yoghurt.

  • Frozen Yoghurt::

  • 1.

    Strain excess fluid out of yoghurt. Mix together all ingredients and let an ice cream maker churn and freeze the mixture more solid. Once you’ve put the apples into the oven, move the ice cream into the freezer.

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