Apples stuffed with croustade & raspberry vanilla ice cream

Portions:

Preparation:

20 minutes

Cooking:

45 minutes

Ingredients

4 Quebec Quality apples

½ cup apple juice

For the croustade

¼ cup large-flake oats

2 tbsp. softened butter

2 tbsp. brown sugar

¼ tsp. cinnamon

¼ tsp. nutmeg

A pinch of ground cardamom (optional)

A pinch of salt

For the ice cream

1 cup vanilla ice cream, slightly softened

½ cup raspberries, mashed with a fork

Preheat oven to 350°F.
In a medium bowl, combine all "croustade" ingredients. Set aside for later use.
Without piercing the base, remove the cores and seeds from the apples using an apple corer. Place the apples in an ovenproof dish and spoon the prepared croustade into each apple (see note).
Pour the apple juice into the dish and bake for 45 to 50 minutes, or until the apples are very tender. Let cool for a few minutes.
Meanwhile, combine the "ice cream" ingredients in a medium-sized bowl.
Serve each stuffed apple with a scoop of raspberry ice cream.