There’s something about baked apples that makes me so happy. Simple and delicious!
I picked up a huge amount of apples at the Farmers Market a couple weeks back when I was going through my Slow Cooker Applesauce frenzy and I got a little bit creative with different ways of making apple deliciousness (because there is seriously only so much applesauce you can have stored in the freezer…)
I happened to be drinking a cup of chamomile tea so I popped some into the pot, along with some freshly squeezed lemon juice and stuffed apples. Admittedly, I was just trying to use the apples up as I had gotten a little over zealous in my apple purchasing and really couldn’t handle another batch of Applesauce. However, out of the oven came perfection! So that was nice 🙂
They were fabulous with some yoghurt for dessert that night, fabulous popped on top of my granola the next morning, and fabulous yet again when I froze the leftovers and turned them into baked apple sorbet (recipe coming soon). We are having a backyard picnic for dinner tonight, gosh I love spring, and we will be indulging in some cold baked apples with a nice helping of ice cream for dessert. Can’t wait!
You can mix up the fruit and nuts you use to stuff the core. For this one I used some fried figs and pistachios because I love that combination. It gives the whole dish a kind of Christmas cake flavour to it; but not as heavy. I have also tried apricots and almonds which worked wonderfully. Use what you have in the pantry and see what you come up with. It’s a very forgiving recipe.
Make sure you drizzle the self-made syrup over the apples when you serve; it is delicious!
- 5 dried figs
- 1/4 cup roasted pistachios
- 4 granny smith apples
- 1 lemon
- 1 1/2 tbsp unsalted buter or coconut oil (solid not melted)
- 1/3 cup chamomile tea
- 2 tbsp coconut sugar
- Yogurt or ice cream to serve
Preheat oven to 350
Blitz the figs and roasted pistachios in a food processor until they come together, set aside
Peel the apples and then scoop out the core, keeping the apples whole (this is easiest if you have an apple corer. If not, I just used a paring knife but take it slowly so as not to cut the apple in half)
Fill the cored apples with the fig and pistachio nut mixture (about 1 tbsp into each)
Pop the filled apples into a baking dish, squeeze over the juice of the lemon and the chamomile tea
Put a bit of butter or coconut oil on top of each apple and sprinkle the coconut sugar over the top
Cover with aluminium foil and pop into the oven. Basting occasionally, bake the apples for about 1 hr 15 mins.
Increase the temperature to 475 and uncover the apples. Bake for a further 10-15 mins until golden
Serve warm with yoghurt or ice cream or refrigerate and serve cold for breakfast