Growing up this was a favourite for dessert. One of the reasons it was so popular was because Nana would make it with us when she came to visit; it was always fun coring the apples and stuffing them with the caramelised fruit mixture while listening to stories of how life was back in the day.
Why not try this recipe with your kids on the weekend – it’s always a hit, especially when topped with vanilla ice cream or plant based yoghurt.
Best Ever Baked Apples
50g Plant based spread
4 Tart apples
50g Brown sugar
1/2 cup Dates
1/2 cup Currants
1 tsp Cinnamon
2 tsp Raw Honey
Directions
Wash and dry the apples, then use a corer or a sharp knife to remove the core. Make sure you leave quite a big hole in the middle so that you can fit lots of lovely filling in, but don’t get so carried away that you split the apple.
Put the apples side by side in a shallow baking dish.
In a saucepan, heat the spread, sugar and dried fruit together until the sugar has dissolved.
Spoon the mixture into the centre of the apples until they’re filled and let any extra flow down into the dish.
Top each apple with 1/2 a teaspoon of honey and put them in the oven at 180 degC. Cook for half an hour, or until the apple flesh is quite soft and the skin a little wrinkled.
Before serving, spoon over any caramelised sauce left in the bottom of the pan.
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