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4 from 1 vote

Chamomile and Lemon Baked Apples

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.
Prep Time10 mins
Cook Time1 hr 25 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Dessert
Servings: 5 serves
Calories: 217kcal
Author: Whole Food Bellies


  • 5 dried figs
  • ¼ cup roasted pistachios
  • 4 granny smith apples
  • 1 lemon
  • 1 ½ tablespoon unsalted butter or coconut oil (solid not melted)
  • cup chamomile tea
  • 2 tablespoon 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 tablespoon 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.


Calories: 217kcal | Carbohydrates: 41.2g | Protein: 2.7g | Fat: 6.9g | Saturated Fat: 2.6g | Cholesterol: 9mg | Sodium: 56mg | Fiber: 7.2g | Sugar: 30.1g