Baked Apples with Pecans

A super easy dessert that can be prepared in minutes. This recipe is a great way to use up gluts of apples during the autumn and a healthy way to satisfy children’s desires for a pudding. Co-founder Tom’s mum used to make this for him when he was a child and he still makes it for his own kids today. Many recipes use cooking apples but these require the addition of more sugar or sweetener to counter the sharpness, so we use eating apples in this recipe. For a more adult version soak the dried fruit in cider brandy for an hour or two before using.


4 eating apples

Cider Brandy (optional)

80g mixed dried fruit (such as raisins, chopped dates, chopped prunes)

Zest of half a lemon

1 tbsp erythritol sugar substitute and a little extra to sprinkle on top

¼tsp cinnamon

Salted butter (or use vegan substitute)

To serve: A handful of toasted pecans, crème fraiche or yoghurt, and some Delushious Chia Fruit Spread

1. Heat the oven to 200C / 180C fan.

2. Rehydrate the dried fruit by covering with boiled water (or heat in something boozy for the adults and leave for a few hours if possible). Leave for a few minutes before draining

3. Score around the circumference of each apple with a sharp knife (this stops the apples exploding!).

4. Core the apples and place them on a baking tray.

5. Mix the dried fruit, lemon zest and erythritol in a bowl and then stuff the hollowed-out apples.

6. Top each apple with a small knob of butter.

7. Bake for 30-40 minutes until the apples are cooked through (you can test this with a sharp knife).

8. Serve with some creme fraiche or yoghurt, a teaspoon of Delushious Chia Fruit Spread and some toasted pecans.

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