Cinnamon and berry-stuffed baked apples with maple syrup
- February 2010
- Serves 4
- Takes 20 minutes to make, 1 hour to cook
Blueberries and cranberries are known for being superfoods and an apple a day keeps the doctor away, so this comforting dessert recipe is also a healthy treat.
- 9.2g (2.1g saturated)
- 31.6g (29.6g sugars)
- 10g butter
- 2 tbsp maple syrup
- 15g soft light brown sugar
- 1 tsp ground cinnamon
- 25g dried blueberries
- 25g dried cranberries
- 40g walnut pieces or chopped pecan nuts
- ½ tsp vanilla extract
- 4 large red-skinned eating apples
- 4 tbsp cider or apple juice
- Preheat the oven to 190°C/fan170°C/gas 5. To prepare the filling, melt the butter in a small pan, add the maple syrup, brown sugar and cinnamon, remove from the heat and stir to remove any lumps. Stir in the dried blueberries and cranberries, nuts and vanilla extract.
- Remove the core from each apple with an apple corer, a small, sharp knife or a potato peeler (plunge it into the fruit, then twist). Open up the cavity until it measures about 2.5cm across. Take a thin slice off the base of each apple if necessary, so that they stand upright. Score a shallow horizontal cut around the middle of each apple to prevent the skins from bursting while cooking.
- Place the apples in a shallow baking dish and fill the cavities generously with the fruit mixture. Pour the cider or apple juice around the apples and cover the dish tightly with foil. Bake for 50 minutes-1 hour.
- Lift the apples into warmed serving dishes and spoon over the cooking juices. Serve with a little low-fat custard, if you wish.
A handful of dried cranberries counts as one of your 5-a-day.
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