Baked apples with crunchy topping

Preheat oven to 180°C/ 160°C fan-forced. Combine orange juice and sultanas in a bowl. Set aside. Using an apple corer, carefully remove centre of apples. Using a small knife, score the skin around centre of each apple (this prevents them collapsing during baking).

Place apples, touching, into a 5 cup-capacity round baking dish. Drain sultana mixture, reserving orange juice. Spoon 2 teaspoons sultanas into each apple. Pour reserved orange juice and 1/2 cup cold water into base of dish. Combine oats and cinnamon in a bowl. Drizzle apples with honey. Sprinkle with oat mixture, pressing on lightly to secure.

Bake for 30 to 40 minutes or until apples are soft and oats golden and crisp. Serve with pan juices and custard.