These baked apples might well be my favourite. Baking the apples with cinnamon, raisins, coconut sugar and pecans means the apple flesh really absorbs all the incredible flavours from each ingredient, so every bite is bursting with flavour. The apples become so soft and tender when baked, so they really melt in your mouth. The whole thing is then topped with a drizzle of coconut cream, which adds even more flavour and a lovely smooth texture.
- 4 red apples
- 125 g raisins
- 2 tsp ground cinnamon
- 50 g pecans
- 5 tbsp coconut palm sugar
- 100 g coconut cream
- 3 tbsp maple syrup
- 2 tbsp coconut palm sugar
- 2 tbsp almond butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the apples, preheat the oven to 200°C (fan-forced 180°C).
Use an apple corer to take the core out of the apples so that there is a hole from top to bottom.
Mix the raisins, cinnamon, pecans and coconut sugar together. Place the apples on a baking tray and stuff the core with the raisin mix, then sprinkle all of the leftover mix around the apples. Drizzle 6 tbsp water over the leftovers around the apples. Place the apples in the oven and allow them to bake for 30 minutes, until they’re totally soft.
To make the coconut cream, just before the apples finish cooking, put the coconut cream in a blender with 10 tablespoons of boiling water and all the other ingredients and blend until smooth.
To serve, put each apple in a bowl to serve with a scoop of the raisin mix from the tray, and then pour the coconut cream over everything.
• If you don’t have an apple corer, then cut around the core with a knife and scoop out the core with a spoon.
Recipe from Deliciously Ella by Ella Woodward, with photographs by Clare Winfield (Hachette, $40, hbk).