Preheat oven to 180C/350F.

Mix Filling ingredients together then set aside while you prep the apples – it will firm up and become scoopable (pop in fridge if its super hot where you are).

Cut the apples in half through the core then use an ice cream scooper, spoon or small knife to scoop out the core (see video).

Place apples in a baking dish so they are reasonably snug – you don’t want heaps of space around them. Pile Filling on the apples – I use an ice cream scoop.

Mix cornflour with a splash of the water, mix to dissolve, then add remaining water. Pour around the apples.

Cover with foil, bake 20 minutes. Remove foil, then bake a further 20 minutes until the crumb is deep golden and the apples are tender (but not sloppy soft) and there’s a syrupy caramel in the pan (it thickens a bit more when serving).

To serve, spoon over caramel sauce, then top with ice cream and serve with more sauce!