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These cute apple concertinas are ‘hasslebacked’ apples, a method normally used for vegetables; potatoes, butternut squash, etc., but it works brilliantly with the apples to make a lovely change from the usual apple crumble.

Choose firm apples with a sweet tart flavour like Pink Lady or Granny Smith.

Serves 4

2 large eating apples

25g butter

25g granola, I used Lizzys low-sugar granola

25g panko breadcrumbs

25g walnuts, chopped

100g low-fat Greek style natural yogurt

2tsp vanilla extract

Method

Preheat the oven to 200c, gas 6, 400f

Mix the natural yogurt and the vanilla together and place in a bowl in the fridge.

Peel the apples, cut each one into halves, carefully remove the core, I used a teaspoon to do this.

Place two wooden spoons horizontally onto a chopping board and place the apple flat on the chopping board between, we have put a photo of this on our instructions.

Make small cuts downwards into the apple halves, the wooden spoons will stop you from cutting all the way through, which is how you create the concertina effect.

Mix the granola, panko breadcrumbs and walnuts.

Melt the butter in a small saucepan add the granola mixture, stir to combine.

Place the apples flat side down in an oven proof dish, cover with the buttery granola mixture and bake in the oven for 15 – 20 minutes until the granola mixture is golden brown.

Serve the concertina apple halves with a spoonful of the vanilla yogurt.

Note; Panko breadcrumbs are Japanese and are very crispy when cooked, they are readily available now in most supermarkets.