If you’re looking for a new dessert that doesn’t take hours to make and is a great all-rounder with the family, these baked apples spiked with cinnamon are for you. A crumble or pie are one of my favourite apple-based desserts but after a heavy meal like our new weekly tradition of a Sunday roast they can feel heavy in my stomach hours later. Baked apples cut out the need for pastry, a crumble topping, and lots of sugar – they taste just as delicious too!
The humble apple is such a staple in our house and our weekly grocery shop wouldn’t be complete without them. My two-year-old is going through apples like they are about to vanish from this lifetime, they’re his favourite. I’m always looking for new ways to use apples and baking them so that they go all tender inside and stuffing their empty core with a mix of my much-loved ingredients really works.
- 4 medium sized dessert apples ( I used Pink Lady)
- 5 tbsp rolled oats
- 3 tbsp raisins
- 2 tbsp toasted almond flakes
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp ground cinnamon by Schwartz
- Preheat the oven to 180 degrees.
- Remove the core from the apples and place in a baking dish.
- In a bowl mix together all of the ingredients until the oats are completely moistened by the melted coconut oil and maple syrup.
- Take the oat mixture and stuff each of the apple cores.
- Bake in the oven for 15-20 minutes until tender and the oats have turned a golden colour.
What really makes this recipe is the ground cinnamon by Schwartz. Apples and cinnamon are a match made in heaven and I love this warming spice all year round, but even more now that we are moving into the festive season. There are currently 4 jars of opened cinnamon in my spice cupboard. I use it in practically everything, in my porridge, baking, smoothies, Moroccan tagines and always on apples. It’s just as well that I’m well stocked with all the Christmas recipes that I have coming to the blog in the next few weeks. I think these baked apples would be a lovely alternative festive dessert to all those heavier and sugar laden puddings that are around at this time of year.
I like to serve these with a dollop of Greek yogurt and sprinkle some toasted flaked almonds on top. For something a little naughtier, custard or ice cream is always a good option. These also store well in the fridge, so you could whip up a batch at the weekend for some healthier desserts in the week.
What’s your favourite apple-based dessert? Are you a fan of cinnamon?
*Recipe commissioned by Schwartz, but all opinions are my own.
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