These baked apples are divine and so adaptable. They are fabulous for dessert with some yoghurt or ice cream, fabulous for breakfast with some granola and fabulous yet again when frozen and blitzed into a baked apple sorbet. Perfect for this beautiful spring weather.
Author: Whole Food Bellies
4granny smith apples
1 1/2tbspunsalted butter or coconut oil (solidnot melted)
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
Vary up the fillings if fig and pistachio doesn't suit. I have used apricot and almond which worked great or you could even pop some jam in there.