Preheat oven 180C.

Place the chopped dried dates into a sieve and slowly pour 1 cup boiling water over to soften. Sit over a bowl to drain.

Use an apple corer to remove the core from the apples, plus a little extra flesh to make a 1½ cm wide hole. Use a small knife to cut around the belly of each apple, so they can open up while cooking and to prevent the skin from bursting.

In a mixing bowl, use a fork to mash together the softened dates and butter. Add the rolled oats and cinnamon and keep mixing until combined. Use your hands to press the mixture firmly into the apple cavities, mounding extra mix onto the top of each apple.

Serve with cream or vanilla ice cream.