Servings: 8

 6 Envy Apples

 3/4 cup dark chocolate

1/2 cup chopped roasted hazelnuts

1 cup instant or rolled oats

1/2 cup dried coconut

2 tablespoons flour

1/3 cup butter

 2 tablespoons brown sugar maple syrup or honey, for serving

Core apples then score skin around apple a few times. Cut small slice from top and bottom to make apple more stable and give room for crumble topping.

Finely chop chocolate and combine with hazelnuts.

Arrange apple slices in lined baking dish.

Fill centre of each apple gener- ously with chocolate and hazelnut mixture (reserve about 2 table- spoons for topping).

Preheat oven to 350 F.

Combine oats, coconut, flour, but- ter and brown sugar; mix well.

Top each apple generously with crumble mixture, creating small mound on top of each apple; sprinkle with reserved chocolate and hazel- nut mixture.

Bake apples 20-25 minutes, or until crumble is golden and apples start to soften.

Serve with a drizzle of maple syrup or honey.