A meal is never complete without a dessert. Never. When the last crumb and dollop of sauce has been scraped from plate my tongue yells out “What’s next?!?”. Craving something sweet I’ll scour the pantry, looking for some bright-coloured wrapped candy. But alas, it is never there.
Long ago I’ve learnt some self-restraint when doing shopping. If I had my way I would have probably looked like one of those hippos the Japanese tourists point at and take photos of on an African safari. In order not to join my friends for a dip in their muddy swimming pool I am constantly on the lookout for “healthy” desserts. Autumn came and the shops are filled with apples. What you just can’t miss is England’s favourite cooking apple, called the Bramley.
The Bramley apple is extremely tart when eaten raw, but when cooked the flesh becomes light and fluffy. Visit the Bramley Apple website for more information like facts and history. If you don’t have Bramleys where you live, don’t despair because there are a lot of other cooking apples to choose from like Granny Smith. This recipe is easy to prepare and is especially satisfying indeed.
P.S. This recipe has been submitted to Andrew‘s Sugar High Friday blog challenge.
Baked Apples stuffed with Almonds, Honey and Cinnamon
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 1x
Description
Baked apples stuffed with almonds, honey and cinnamon are perfect if you are looking for a healthier dessert. Kids love this baked apple recipe too, just hold back on the Calvados. You can substitute almonds with walnuts.
Ingredients
- 2.5ml (½ teaspoon) ground cinnamon
- 30ml (2 tbsp) honey
- 15ml (1 tbsp) brown sugar [optional]
- 60g (2 oz) whole almonds, roughly chopped
- 15ml (1 tbsp) Calvados, alternatively brandy [optional]
- 2 large cooking apples
- lemon juice
Instructions
- Heat the oven to 200°C/fan 180°C/gas 6. Mix the chopped nuts with the cinnamon and honey in a bowl, then add the brandy, if using. You can add the sugar if you have a sweet tooth.
- Core the apples, score the skin around their middles and place in a baking dish. Coat the hollow of each apple with lemon juice to stop the flesh going brown.
- Fill each apple generously with the nut mix, then bake for 30-40 minutes until golden and soft through. Cover with foil if the filling starts to get too brown before it is ready.
Notes
- Serve with cold custard or vanilla ice cream.
- Smaller apples will need a shorter cooking time.
- If there is some are some of the nut mix left over, place it in a separate contained baking dish in the oven with the apples. Cover with foil before it gets too brown. Serve the apples with some extra stuffing.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 34.5 g
- Sodium: 8 mg
- Fat: 14.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 50.7 g
- Fiber: 8.8 g
- Protein: 7.4 g
Andrew says
Sorry to hear the layered cake wasn’t a success – but you have done us proud with these apples!
Michelle says
Thanks, Andrew! Yeah, it was a shame about my layered cake flop, but hey, there’s always a next time.
Renil M. George says
Great idea to make a simple apple testy .
★★★★★