Ingredients

Honey Nut Crumble:

• 20 g Unsalted Butter
• 1 tbsp Honey
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Clove
• 1/4 tsp Ground Nutmeg
• 1/3 cup Pecans, lightly crushed
• 1/3 cup Flaked Almonds
• 1 tbsp Sunflower Seeds
• 1 tsp Orange Zest

Roasted Apples:

• 4 small Gala Apples, cut in half lengthways, cored (with a melon baller)
• 1/2 cup (firmly-packed) Brown Sugar
• 1 1/2 cups Orange Juice
• 1 tsp Lemon Juice
• 1 cup Greek Yoghurt, to serve

Method

1. For the Honey Nut Crumble: Preheat oven to 180°C or 160˚C fan. Line a baking tray with baking paper.
2. In a small saucepan, melt butter over medium heat then add honey and spices. Bring to a simmer then turn off heat and set aside.
3. In medium bowl, toss pecans, almonds, seeds and zest together. Pour butter mixture over and toss well to coat.
4. Pour nut mixture onto prepared baking tray and spread to a thin layer. Bake for 10 mins, checking halfway through, stirring occasionally until mixture is golden. Cool completely.
5. For the Roasted Apples: Increase oven temperature to 200°C or 180°C fan.
6. Place apples, cut side up, in a large baking dish. Sprinkle brown sugar over apples and pour orange juice and lemon juice into the dish.
7. Bake for 30-35 mins until apples are tender and slightly caramelised.
8. To Serve: Divide apple halves among 4 dessert plates.
9. Top each with a large spoonful of yoghurt then drizzle with syrup and sprinkle with honey nut crumble. Serve immediately.

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