Baked Apples with Sour Cherries and Walnuts

May 30, 2015

Baked Apples with Sour Cherries and Walnuts - Homespun CapersThings have been a little crazy for me this month. I’ve been preparing recipes for my Loving Earth feature, as well as having a flu and also have been required to work than usual at my day job (which is a pleasure, but has made it necessary to rearrange my blogging schedule). So! Please excuse the quietness around here lately, I promise I’m back posting weekly(ish) soon. I’m just squeezing this little one in here before the end of Autumn but it will be relevant for the next few months as the weather takes a sudden drop. It’s funny because, with the start of June, the weather forecast for this week is very low indeed with chance of snow in the mountains. We need desserts, easy ones, and fast. I’ve got you covered.

These baked apples are easy and will happily cook away whilst you eat dinner if you prepare them in advance, or whilst you read a book on the couch. The perfect time for this dessert I believe is a weekend afternoon with a cup of tea or coffee, but my partner would probably fancy one with a whisky or hot toddy. You get the idea. These are Autumn, dessertified (did I just make that word up?). Comforting and warming. Enjoy!

Baked Apples with Sour Cherries and Walnuts - Homespun Capers

Baked Apples with Sour Cherries and Walnuts - Homespun Capers

Baked Apples with Sour Cherries and Walnuts - Homespun Capers

Baked Apples with Sour Cherries and Walnuts - Homespun Capers

Baked Apples with Sour Cherries and Walnuts - Homespun Capers

Baked Apples with Sour Cherries and Walnuts

  • Servings: 6
  • Time: 1 hr
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These are a simple and easy dessert that are adaptable to whatever dried fruit and nuts you have on hand. Use an in season and tart apple like Granny Smith or Pink Lady, they will both hold their shape when cooked.

Serves 6.

Baked Apples with Sour Cherries and Walnuts

6 tart apples (I use Pink Lady or Granny Smith)
1/3 cup walnuts, roughly chopped (+ 6 whole nuts set aside for decoration)
1/4 cup dried sour cherries
1/4 cup dried currents
1 tsp ground cinnamon
1 tsp lemon juice
2 tbls pure maple syrup
1 tbls coconut oil, warmed to liquid
Coconut yoghurt, dairy free ice cream and/or maple syrup serve (optional)

Set your oven to 180C.

Core your apples with an apple corer or a sharp paring knife, leaving 1 cm of the base intact to keep filling inside. If using a knife, carefully remove the core and stem from the top of the apple and then use a teaspoon to scoop out remaining core. Stand upright in a baking dish.

In a small bowl, mix together the nuts, dried fruit, lemon juice and cinnamon. Once combined, stuff each apple’s cavity with the nut mix, packing firmly (depending on the size of your apple, you may have some left over). Combine the oil and maple syrup in a small bowl or cup and evenly pour the mixture into the apple’s centres and the remaining over the skin of the apples.

Pour enough water in the baking dish to come up the apples side by 1cm. Bake in middle shelf of your oven for 50min, until the apples are cooked through and easily cut when pierced with a knife. Leave to cool in dish for 10 min.

To serve: Place a whole walnut on top of each apple and drizzle with a little maple syrup, and then serve with a spoonful of coconut yoghurt or your favourite non-dairy ice-cream.

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1 Comment

  • Reply Angela G. May 30, 2015 at 12:37 pm

    Mmm, delightful!

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