Baked Apples

Baked Apples
Print Recipe
A simple comforting dessert for autumn.
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Baked Apples
Print Recipe
A simple comforting dessert for autumn.
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Turn the oven on to 200C/180C fan/ gas 6.
  2. Sit each apple on the chopping board and push the apple corer into the centre of each one. Alternatively, use a knife to remove the core.
  3. Score around the circumference of each apple with a small, sharp knife. This will help to prevent them splitting open.
  4. Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
  5. Stand the apples, side by side, in a baking dish. Using your fingers or a teaspoon, push a little bit of the sultana mixture into each apple, using up all the mixture equally between them.
  6. Divide the butter into 6 equal blobs and add a blob of butter to the top of each apple.
  7. Add 1-2 tbsp. of water to the dish (this will caramelise with this sugar)
  8. Bake in the oven for 20 mins or until the apples are cooked through.
Recipe Notes

Apples are a good source of fibre and therefore helpful to keep our digestive tract healthy.

Research has shown that cinnamon can improve insulin resistance and elevated blood sugar levels. This suggests that including cinnamon as part of your daily diet can help to manage blood sugar levels, therefore reducing cravings for sweet foods and helping to stabilise energy levels.

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Recipes

North African Stew
Print Recipe
This recipe is adapted from Hugh Fearnley – Whittingstall’s North African Stew, River Cottage Veg Every day, (2011)
Servings Prep Time
3 people 1 hour
Servings Prep Time
3 people 1 hour
North African Stew
Print Recipe
This recipe is adapted from Hugh Fearnley – Whittingstall’s North African Stew, River Cottage Veg Every day, (2011)
Servings Prep Time
3 people 1 hour
Servings Prep Time
3 people 1 hour
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large pan
  2. Dice the onion and add to the warm oil
  3. Cook until the onion on a medium heat until it starts to lightly brown
  4. Add the garlic, celery, pepper, turmeric, ginger and cinnamon and cook for a couple of minutes
  5. Next add the lentils, chickpeas, tomatoes, saffron, parsley and ½ the coriander.
  6. Cook for 15 minutes
  7. Now add the butternut squash, bay leaf and stock.
  8. Over and cook gently for approximately 30 minutes
  9. Add the pasta and simmer for a further 10 minutes or until it is cooked (wholewheat will take a longer than white pasta)
  10. Serve garnished with the remaining coriander.
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