DessertPaleoRecipesVegan

Baked Stuffed Apples

by Edward Daniel
written by Edward Daniel
Caption of Baked Stuffed Apples. Image by Edward Daniel (c).

Baked Stuffed Apples is reminiscent of my childhood school lunch days when I was served these little delectable desserts.  Incredibly simple to put together yet lusciously satisfying. Dried fruit and cinnamon evoke the holiday seasons. It is a sure front runner.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Baked Stuffed Apples. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 Bramley Apples
  • 50g cranberries, dried
  • 50g cherries, dried
  • 50g sultans, dried
  • 1 small stick of cinnamon, ground
  • Butterscotch sauce at https://www.ethivegan.com/recipe-vegan-butterscotch-sauce-vegan-gf/

Instructions

  1. Soak the dried fruits in filtered water for at least 30 minutes. Set to one side.
  2. Preheat oven to 180 degrees Celsius or if convection oven to 160 degrees Celsius.
  3. Make the Butterscotch sauce here.
  4. Core the inside the apples, removing seeds and leaving a gap in the centre all the way through.
  5. Drain the dried fruit which should have started to plump up and mix with the cinnamon. Use your fingers to stuff the dried fruit in the apple cavity and place the apples in an oven proof dish.
  6. Make the Butterscotch sauce and pour half the sauce over the apples. Cover with aluminium foil and bake in the oven for 20 minutes. Remove the foil and baste with more sauce and bake for a further 20 minutes.
  7. Serve warm with the Butterscotch sauce.

 

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