A Filled Baked Apple is a perfect recipe to serve as a dessert. I’ve eaten these during the summer with ice cream, double cream or crème fraiche or with hot custard during the winter. Not only that but the are light and refreshing so ideal dish to finish a meal.
It’s a dish that everybody loves and the filling can be adjusted according to whose dining. This recipe is a lovely mildly spiced with the cinnamon. However, try soaking the filling in brandy for a few hours for an adult version. Try adding a few cherries for an entirely different texture and flavour. The most obvious filling has to be the apple you removed mixing with cinnamon and sultanas. The result is amazing and even my son who “hates” apples loves these.
For Filled Baked Apple I try to use Baking apples but Granny Smith, Pink Lady and Matsu are also tasty and good to bake with so I stick with these. They are also available in most places and for most of the year. Many sadly are too watery to bake and immediately lose all flavour when they get hot. These apples require no special skills but the result looks impressive and tastes amazing.
Whatever you do, don’t throw away the cored apple. It’s perfect for apple sauces, chutneys and even more desserts.
Filled Baked Apple
Ingredients
- 6 large baking apples
- 100 g sultanas
- 215 g light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 12 g unsalted butter
Instructions
- Turn on your oven and preheat to 180C/350F/Gas Mark 4
- Give the apples a good wash and dry.6 large baking apples
- Using a sharp knife cut the top ¼ off the apple and using a corer remove the insides making sure you leave at least ¼ inch
- In a mixing bowl, add the sultanas, sugar, ground cinnamon and nutmeg and stir well to combine.100 g sultanas, 215 g light brown sugar, ½ tsp ground cinnamon, ¼ tsp nutmeg
- Spoon the mixture into the cored apples topping with 2g of butter on top.12 g unsalted butter
- Place the apples into a baking dish and add about ¼ inch of water. This will help the apples bake without turning to mulch.
- Put the top of the apple back on.
- Place the apples into the preheated oven for 50 minutes or until the apples are lovely and tender and slightly squidgy. (Technical term).
- Serve warm with a choice of accompaniments (custard, cream, ice cream, crème fraiche etc)
![Lime Ginger Red Snapper - By Parkerman & Christie from San Diego, USA (Pan-fried Red Snapper Fillet) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons2](https://i0.wp.com/therecipe.website/wp-content/uploads/2017/10/Lime-Ginger-Red-Snapper.jpg?resize=145%2C100&ssl=1)
