A delightful twist on baked apples, featuring a spiced oat crust for added crunch and flavor.
Preheat your oven to 180°C and line a baking tray with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Spread the sliced almonds on the baking tray and toast them in the oven for about 10 minutes until golden brown.
Keep an eye on the almonds to prevent burning; they toast quickly.
In a food processor, combine the brown sugar, oats, cinnamon, nutmeg, and toasted almonds. Pulse until the mixture resembles coarse crumbs.
Avoid over-processing to maintain some texture in the mixture.
In a mixing bowl, whisk together the egg and milk until well combined.
Ensure the egg is fully incorporated into the milk for even coating.
Dip each apple into the egg mixture, allowing excess to drip off, then coat it thoroughly in the oat mixture.
Press the oat mixture onto the apples gently to ensure it adheres well.
Arrange the coated apples on the prepared baking tray and bake for 25 minutes, or until the apples are tender and the coating is crispy.
Check the apples halfway through baking to ensure even cooking.
Serve the baked apples warm, optionally with a dollop of cream or a scoop of vanilla ice cream.
Serving warm enhances the flavors and makes the dessert more comforting.
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