WRITTEN BY
SERVES:
4
Prep Time:
15
Cook Time:
25

These spooky apples, with their eerie appearance and deliciously spooktacular flavour, are the ultimate Halloween dessert or treat! Super easy recipe to make with the kids. Serve with ice cream for an extra chill!

Ingredients

  • 4 apples
  • 2 tablespoons honey
  • ½ tsp cinnamon
  • ¼ cup dried apricots, chopped
Crumble
  • 1/4 cup oats
  • ½ cup almond flour
  • 1 tablespoon flaked almonds
  • 3 tablespoons melted butter
  • 1 tablespoon honey
  • Pinch of salt

Instructions

  1. Slice the tops off the apples and chop them into pieces. Place the apple pieces into a bowl of water.
  2. Using a sharp knife, carefully cut three triangles on one side of each apple to create a mouth and two eyes.
  3. Using a melon baller or melon scoop, scoop out the middle of the apples. Remove the seeds and core, and place them into a bowl of water.
  4. Squeeze some citrus juice over the hollowed-out apples.
  5. To make the crumble, combine the oats, almond flour, sliced almonds, honey, and melted butter in a bowl. Set aside.
  6. In a pan, add a knob of butter. When the butter has melted, add the apples and chopped dried apricots, then sprinkle in the cinnamon. Cook for about 10 minutes until they soften, stirring frequently. Pour in the honey and cook for a further 2 minutes.
  7. Place the hollowed-out apples onto a baking tray. Fill the hollow apples with the apple and apricot filling and press down slightly to create space for the crumble topping. Divide the crumble topping on top of each apple and press it down to compress.
  8. Place the filled apples into the oven at 180 degrees for 15 minutes. Then, switch to the grill setting for a further 5-7 minutes to brown the crumble. Keep a close eye on it to prevent it from burning.
  9. Remove from the oven and serve with ice cream.
wonkybox

Spooky Apples

These spooky apples, with their eerie appearance and deliciously spooktacular flavour, are the ultimate Halloween dessert or treat!
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Crispy kumara and beetroot slices on a seasonal salad with spinach, roasted cauliflower, walnuts, and feta – a vibrant autumn dish.
Crispy Kumara & Beetroot Autumn Salad

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Air-fried cauliflower and mushroom arancini balls served on a plate with garlic mayo dip and fresh herbs
Cauliflower and Mushroom Arancini

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.

Two-layer carrot cake topped with baby carrots, mini Easter eggs, pumpkin seeds, and dehydrated kiwifruit, on a rustic wooden board.
Easter Carrot Cake

Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your fave pantry bits.

Golden, cheesy green lasagne bake in a pan, topped with pine nuts and bubbling melted cheese, loaded with Brussels sprouts, leek and silverbeet.
One Pan Cheesy Green Lasagne Bake

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.