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Baked apples with hazelnuts and raisins recipe

Baked apples with hazelnuts and raisins recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts
  • Baked apples

A fantastic way of sprucing up the humble apple. Enjoy with cream, ice cream or vanilla custard.

7 people made this

IngredientsServes: 4

  • 2 tablespoons raisins
  • 2 tablespoons finely chopped hazelnuts
  • 1 teaspoon softened butter
  • 1 teaspoon honey
  • 1 teaspoon brandy
  • 4 medium apples, washed and dried
  • butter for greasing

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Combine raisins, hazelnuts, butter, honey and brandy.
  2. Preheat oven to 230 C / Gas 8. Butter a baking tin or ovenproof dish.
  3. Core apples with an apple corer and stuff with the hazelnut filling. Place apples in prepared tin.
  4. Bake in preheated oven about 30 minutes. Serve immediately.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)


Rory's bramley apples baked with chocolate, hazelnuts and sultanas

Gosh, how times have changed. When we were growing up, we were occasionally allowed to bring a bramley apple in from the orchard, slice it thinly and dip the cold pieces in white granulated sugar before eating it. Mind you, my mother did keep an eye on us to make sure we did not eat too many of these deliciously wincingly bitter sweet treats as she knew and indeed we knew, that too many slices could definitely lead to "a pain in my tummy".

I vividly remember the crunchy texture of the sugar and the almost lemony tang of the bitter apple. It was without doubt what would nowadays be called a taste sensation. I wonder how many children taste such a thing these days &ndash not too many I suspect in a world full of terrifying and mixed messages about food. We must not forget the joy of food, the joy of remembered moments around the table, the joy of sharing and of memories made.

There is something rather lovely about a baked apple though, they have a retro appeal certainly, but much more importantly, when properly cooked at the correct time of the year, they are a joy. The best time as far as I am concerned is when the apples are either still on the trees or shortly afterwards. When they are fresh off the tree, they are full of juice and this yield the fluffiest and lightest baked apple. The apple I always bake is the crimson variety of the bramley which has the most delicate pink hue to the steaming froth within.

The timing of a baked apple is all important. The flesh of the cooked apple needs to be cooked through and almost like froth, and at the same time the apple should look as plump as a pigeon at harvest time. An overcooked baked apple is a sad, shrivelled and dishevelled sight. I am still as amused by the pale marshmallow pink midriff of the cooked apple just beginning to ooze out of the stretched and shrinking skin, as I was when I watched them coming out of the oven at home as a child.

By the time these apples are cooked, the chocolate will have melted into a sauce which combines beautifully with the juices in the bottom of the roasting dish, the raisins and hazelnuts adding further texture and flavour,
I like cold softly whipped cream with the hot apples which I serve on hot plates. Others will perhaps like thin custard.


Baked Apples with Golden Raisins, Hazelnuts, and Cider

Make your Rosh Hashanah even sweeter with these Baked Apples with Golden Raisins, Hazelnuts, and Cider.

Ingredients

  • 4 large baking apples
  • ½ cup golden raisins
  • 2 tablespoons lightly toasted hazelnuts
  • 2 tablespoons honey
  • 1 cup apple cider
  • Ground cinnamon
  • 1 tablespoon coconut oil or butter

Preparation

1. Preheat the oven to 375°F. Wash the apples and remove the core with an apple corer or small knife, leaving about ½ inch of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish.

2. Mix together the raisins, hazelnuts, honey, and 3 tablespoons cider. Place mixture inside the hollowed apple cores. Pour the remaining cider over the apples.Sprinkle apples lightly with cinnamon.

3. Dot the tops of the apples with equal amounts of coconut oil. Bake apples for 50 to 60 minutes or until they are tender, basting occasionally with the juices.


Baked Apples with Cinnamon Nuts and Raisins

A favorite old-fashioned dessert – whole apples filled with brown sugar, raisin and spices.
Dig your spoon into it and have all the warm sweet apple juices flow out, mixed with that buttery toffee-ishness, and the crunch of the toasted caramelised nuts, and then on top of that, you have your creamy tangy yogurt. And then on top of all that, you have the reassuring knowledge that it’s not loaded with the things that make a dessert sinful

Baked Apples with Cinnamon Nuts and Raisins

Ingredients

  • 2 Bramley apples (both a good eating and cooking apple and will end up sweet, light and fluffy inside)
    a handful of chopped almonds, walnuts and pumpkin seeds (soaked and dried please! use any you fancy. pecans would be nice.)
  • 1 tsp of raisins (if you want to jazz it up a bit, soak your raisins in rum or brandy for a couple of hours before)
  • 1-2 tsp of brown sugar (I used raw cane sugar Rapadura)
    a generous pinch of cinnamon
    few dabs of butter

Method
1. Pre-heat the oven to 350 F.
2. Remove the core of the apples. I did it by cutting a square around the core of the apples, but stabbing my knife in at an angle, but if you have a fancy apple corer use that!
3. Mix the nuts, raisins, sugar and cinnamon together, before stuffing the mixture into the apple holes, and adding a happy dab of butter over.
4. Place the stuffed apples into an ovenproof dish, and pour some water around the apples so they don’t dry out.
5. Bake for about 45 min until the apples are soft and oozing, but not collapsing. Serve with a dollop of yogurt and the apple juices spooned over.

Baked Apples with Cinnamon Nuts and Raisins


Oatmeal Stuffed Breakfast Baked Apples

Are you looking for a fun new way to start your morning?

How about oatmeal. And apples. Together. Stuffed.

That&rsquos right. These oatmeal stuffed breakfast baked apples will give you all the breakfast feels.

I added chopped dried cranberries and toasted pecans to give it a little extra texture and a burst of flavor.

Trust me, if you&rsquore looking for a new way to jazz up breakfast these breakfast stuffed apples are just what you need!


Baked apples with hazelnuts and raisins recipe - Recipes

Fall is officially here! If you’re in the mood for something warm and comforting, Giulia from Audrey’s is sharing her recipe for baked apples with hazelnuts, which are great for kids and adults. (And so easy you don’t even need to peel the apples!) Here’s how to make your own…
Baked Apples with Hazelnuts
by Giulia Doyle of Audrey’s

Apple picking season has started, and here in Ontario we are being told that it will be the best season we’ve had in a long time! With temperatures dropping and several family gatherings just around the corner, a sweet apple dessert might be just what you’re looking for. While I like my pies and crisps, I really dislike peeling apples, so preparing something without that pesky task is a winner in my books. In addition, this combination of hazelnuts, cranberries and a touch of sugar is a lighter (and less guilty) pleasure. Enjoy!
Recipe: Baked Apples with Hazelnuts

1/2 cup of unpeeled hazelnuts
4 large apples, such as Golden Delicious
1 tbsp of lemon juice
3 tbsp of dried cranberries or raisins
1 1/2 tbsp of turbinado sugar (or sugar of choice)
1 cup unsweetened apple juice
1 vanilla pod
Sour cream or unsweetened whip cream (for serving)

Heat oven to 375F. Put nuts on a cookie sheet and roast about 8 minutes. Remove and put on a clean towel. Rub nuts together until most of the shells come off. Chop roughly.

Cut lids off apples, then core using an apple corer. Remove some flesh to create a cavity. Chop the removed flesh and add to a bowl. Mix with lemon juice. Combine apple flesh with chopped nuts, cranberries and sugar. Fill apples with the mixture.

Put tops on apples and add to a casserole dish. Pour apple juice around the apples. Cut open vanilla pod, scrape out seeds and add both pod and seeds to the juice.

Bake on lower rack for 35—40 minutes.

Serve with a dollop of sour cream or unsweetened whip cream.

Notes: This recipe can easily be doubled or tripled. If you can only find sweetened cranberries, decrease sugar to 1 tbsp.
Thank you so much, Giulia!

(Photos and recipe courtesy of Giulia Doyle. Thanks to Caroline Donofrio for helping with this series)


Baked Apples Recipe

Baked apples are tasty, healthy, and easy to make. They have a lot of fiber and vitamins, and they make a perfect winter snack that feels like a dessert, or you can serve them as a healthy and tasteful dessert after a meal. There is a lot of variations of baked apples recipe because everybody likes to add their own touch, like grounded or chopped hazelnuts, pecan or other nuts, chocolate, gummy candies, raisins, cinnamon…

To prepare baked apples you need the following ingredients:

  • Apples (Golden Delicious, Jonagold, McIntosh)
  • Sugar (white or brown, eater will work)
  • Butter
  • Walnuts or hazelnuts (optional)
  • Biscuits (optional)

First of all, wash the apples thoroughly, because skin will stay on in the end. Than core them. It is handy if you have an apple corer, but do not worry, it is not necessary, it is totally fine to to do it using a paring knife, or any other tool you find helpful. Remove core up to 1/2 inch from the bottom of the apples, and about an inch to an inch and a quarter wide.

Grease deep pan with butter. Stuff each apple with the white or brown sugar (or make mixture of sugar, grounded or chopped walnuts, hazelnuts or almonds, raisins, cinnamon…) and arrange apples in the pan.

Cover each apple with butter, approximately 1/4 tablespoon per apple. Preheat the oven to 375 Fahrenheit (190 Celsius) and bake for approximately 20 to 30 minutes (baking time depends on how big those apples are).

Baked apples are supposed to be soft, and their skin usually cracked when done.

Take baked apples out of the oven and serve warm. Relative to your taste and creativity add chocolate syrup on the top, sprinkle with ground nuts, or biscuit. If you wish add whip cream on the top, or vanilla ice cream on a side. Serve them any way you find satisfying and enjoy.


Bratapfel (Baked Apples) with Nutella®

Preheat the oven to 180°C (355°F) and position the baking rack in the middle of the oven.

Cut the top off the apples and keep them for later. Scoop out the pips and some of the flesh and arrange onto a baking dish.

In a small bowl, mix the butter with 70g of sugar, the cinnamon, the raisins and the hazelnuts.

Fill each apple with this mixture.

In a small pan, heat the apple juice with the lemon juice and the remaining sugar and drizzle over the apples.

Cover the dish tightly with aluminum foil and cook for 25 minutes.

Uncover the dish and place the top slice back on each apple. Continue to cook for another 10 minutes.

Remove the apples from the oven, let them cool down slightly, fill each apple with 15g of Nutella® and serve.


Baked Apples

These baked apples have been in my life since I was a little girl. My mum’s go-to quick dessert recipe, prepared in minutes, perfect for winter when made with warming spices, and even great in summer, served with a scoop of ice cream! The original recipe of course contains generous amounts of butter and sugar, so I wanted to remake it in a healthier way. I confess, it wasn’t too challenging an ingredient-swap, and the end-result is practically identical to the original that I grew up with.

There’s something so comforting about the smell of apples baking in the oven, like a delicious sweet warmth filling up the house. It’s perfect for this time of year and throughout winter, and I really cannot stress how quickly and easily it can quite literally be thrown together.

INGREDIENTS

At one apple per person/serving, this recipe is easily adjusted according to how many you are making it for.

Any type of apple will do, but the taste will vary. Naturally sweeter apples will yield a sweeter result, while tarter varieties will be less sweet, so choose your apples according to the level of sweetness you are looking for. I have made this recipe with both Pink Lady apples (sweet) and green Granny Smiths (tart) and like both equally so I pretty much just use whichever I have at home.

Apples are very gut-friendly due to their pectin content, which has protective anti-inflammatory properties and is also a source of mucilage (which both nourishes the gut and assists in its healing). As such, this is a great dessert for a troubled tummy, and with a couple of minor modifications, would be very suitable even during an IBD flare.

Ghee or coconut oil

Ghee is possibly one of my favourite ingredients ever! It has a lovely nutty taste and is an excellent alternative to butter, particularly in savoury cooking. Due to the removal of the milk solids, it is both lactose-free and casein-free and so is very well-tolerated, although may still need to be avoided by those with severe dairy allergies (in which case, coconut oil would be a suitable alternative, making the sauce dairy free).

Ghee is also a key ingredient in a gut-healing diet as it contains butyrate: a source of energy for the cells lining the colon, anti-inflammatory and can improve intestinal permeability.

I prefer using ghee for this, as it gives the apples a nice buttery flavour, and adds just a hint of saltiness. However, if you would like the vegan version, then opt for coconut oil. This will of course add a slight coconut-y flavour to the dessert.

Coconut oil is high in lauric acid, which has anti-viral, anti-bacterial and anti-fungal properties. For more on coconut oil, read this.

Ghee/coconut oil are source of fat, which help slow the absorption of the sugars in the dessert, thus helping to reduce spikes in blood sugar.

Coconut sugar

A great substitute for refined sugar, also called coconut palm sugar (not to be confused with palm sugar), it is not as processed and even contains small amounts of certain nutrients.

Coconut sugar contains potassium, magnesium, and sodium, which are important for balancing electrolyte levels in the body. Regular table sugar has a glycemic index (GI) of 65, while coconut sugar has a GI of 35 (much closer to the GI of the sugar that’s naturally found in fruits - around 25).

A serving 1 teaspoon of coconut sugar is considered Low-FODMAP, and as that is the amount per apple, a serving of one apple complies with this.

Apples and cinnamon - a classic flavour match made in food heaven, no?

Cinnamon is a wonder spice, great for helping to regulate blood sugar (very important for keeping inflammation in check), as well as being a digestive aid.

Nutmeg (optional)

This ancient spice has a history of medicinal use, namely soothing the nervous system and easing pain. It contains antioxidants and is a source of various minerals and even vitamins, but here is mainly used for its lovely warming flavour.

Clove (optional)

Ground clove, with its warm, sweet and aromatic taste is a wonderful anti-inflammatory spice, rich in phytonutrients.

Small but mighty, raisins have earned their position in the world healthy snacks due to being rich in fibre, vitamins and minerals. They also just happen to add a great extra texture and hit of sharp sweetness to the baked apples and, if you opt for golden raisins, they’re also jewel-like and visually appealing!

You can use any nuts you like! I usually tend to opt for either pecans or blanched almonds, but walnuts or hazelnuts would also work beautifully.

To make the recipe AIP-compliant, leave these out.

When coring the apples, be careful not to push too far down with the corer as you want the bottom to remain intact, rather than have a hole running through the entire apple.

However, even when being careful, it’s all too easy to accidentally push through the apple, but don’t worry, there is a quick fix for this: simply cut the bottom 1cm or so of the removed apple-core-cylinder, and place it back into the base of the apple, like a plug! This will help keep all the juices from flowing out of the apple, keeping it soft and moist as it cooks.

SERVING SUGGESTION

The apples taste great just as they are, but you can of course ‘up the ante’ by serving them with any of the following:

A drizzle of maple syrup or honey

You can even cut them in half and top them with some crunchy granola for an alternative breakfast option.


Cinnamon Baked Apples Recipe

On a cold winter morning, there is nothing quite like a warm cinnamon baked apples breakfast to start the day, or a baked apples dessert when it's cold outside. Whether its baked apples slices or whole baked apples stuffed with delicious ingredients like the ones in this recipe, the melting, juicy fruit mixed with the cinnamon, spice and nutty crunch is just wonderful when hiding away from cold weather, looking for a recipe to make with the kids, or just as a quick and hassle free healthy dessert for yourself when you're looking for something to fill those sweet cravings.

The other thing that makes this quick dessert recipe so great is that it makes genuinely healthy baked apples. This is because this recipe is for no sugar baked apples. We've seen plenty of recipes where the apples are either rolled in white sugar or have it sprinkled all over the top, but by making these baked apples without sugar, we are making this recipe safe for diabetics. More than that, we're showing that you can absolutely have your cake and eat it, in a sense. Cutting out processed sugar does not mean that you have to cut out flavor as well! Plenty of wonderful natural ingredients come together to bring a lovely sweet kick without the guilt of processed sugar

One factor that contributes towards the sweetness in a sugar free baked apple recipe is the type of apples that you use. Many wonder what are the best apples for baked apples recipes like this, and we have the answer. Pink Lady Apples. You can absolutely make Granny Smith baked apples, or use the cheapest red apples that are available, and we're sure that will turn out just fine. In fact, there are so many different types of sweet apples you can choose from: Gala apples, Honeycrisp, Red Delicious, Fuji apples, the list goes on. But for us, we would go straight for Pink Lady apples, no questions asked

The reason why we would choose Pink Lady apples is for their incredible sweetness. They really are wonderfully sweet. I know that I've even found them too sweet to eat on their own sometimes, but when they are spiced, covered in beautiful ingredients and baked to perfection, that sweetness is unlike any other type of apple and really sticks out among the flavors. Also, Pink Lady apples have a great color and aren't overly sour or sharp. They have a beautifully balanced taste, and they are definitely the type we would try to get hold of for this healthy baked apples recipe


Removing the core from the apples is not as difficult as it may sound. If you have an apple corer, that's great! Otherwise you can use a small sharp knife to cut into the apple, and then use a teaspoon to scoop out the hard centre and the pips. If you're not sure what to do with this, have a look at our video below where we demonstrate how to make this recipe step by step


When it comes to having these baked apples stuffed, we want good quality, natural ingredients to come together to make a delicious granola-like mixture that will really contribute to the flavors of the sugarless baked apples. We start with oats. Again, warm oats just make us think of having a cozy breakfast on a cold winter morning, tucked away indoors next to the fire. You can get milled oats, which have been chopped and ground down, so they're a bit smaller and more powdery. If you have these, they'll work fine. But we bought big, jumbo oats for this recipe. They just help to make the end result more crunchy and satisfying. If you need to pick some up, we'd recommend the biggest organic oats you can get hold of. You won't regret it when you taste it at the end

A great addition to the stuffing in a diabetic baked apples recipe is raisins. Dried fruit is a fantastic way to get that sweet, satisfying kick with something that only contains naturally occurring sugars. We found that buying good quality, organic raisins really does make a difference in this recipe. They tend to be much bigger, juicier and full of flavor than regular raisins, and that goes a long way in a sugar free recipe like this. Raisins combine with the oats and spices to create a soft, warm, natural texture with a burst of juicy sweetness and a tiny bit of tang


While we have decided to use raisins here, you can include any dried fruit you like for your baked apples' stuffed center. Some people like to use dried apricots, some like to use cranberries, or even dried strawberries and raspberries, if they're easy enough to get hold of in your area. They are difficult to source where we come from, but if they were easier to find, we'd be constantly stocking up on dried strawberries and raspberries, believe me. Regardless, apple has an interesting taste that combines wonderfully with a wide variety of different fruits, so choose whatever works for you. For now though, we'll stick with the raisins. Something about the simple flavor combination is so very cozy and comforting

Moving on to the spices - another flavor which contributes greatly to the warm, cozy feeling we're going for here is cinnamon. It's easy to overdo it with cinnamon, and you'll know if you have or not. But when you use just a little to combine with everything else, you'll find it provides a brilliant flavor boost. It's earthy and warm, and really matures and mellows the sharp sweetness of the apples

Cinnamon has been used for a long time through history, and even today is viewed as so good for you that it is considered a medicine in some places. This is due to it being full of antioxidants, such as polyphenols. It is claimed to help reduce the risk of heart disease, diabetes and high cholesterol. And it has anti-inflammatory properties, which can assistant the body to fight infections and help with healing damaged tissue. So not only is it delicious, it's a fantastic ingredient to be using as part of a healthy diet

Nutmeg is another one of those warm, cozy spices that just adds the right sort of kick and flavor to a dish like this. It is also a wonderful compliment to the freshness of apple in a low sugar baked apple recipe. The difference between nutmeg and cinnamon, and the reason why they are not exactly substitutes for each other, is that while cinnamon comes from the inner layer of bark from a genus of tree called Cinnamomum, nutmeg comes from the seed of a – you guess it – nutmeg tree. These differences in origin mean that the flavor is subtly different. Nutmeg is ever so slightly sweet, and has a nuttiness that cinnamon doesn't possess. It isn't quite as aromatic as cinnamon, but adds a wonderful layer of flavor that cinnamon can't manage on its own, that's why you'll see us so often combining the two together in recipes

Nutmeg also has a number of health claims attached to it. It is claimed to help relieve pain, insomnia, and indigestion, to detoxify the body, to support skin health and improve blood circulation, among many other things. This is so important to us because we love to include ingredients that ensure that our sugar free recipes are not only treaty and delicious, but as guilt-free as possible, and packed with nutritional support

Oats, cinnamon, nutmeg and raisins are all fantastic ingredients for this sugarless baked apples healthy recipe, but it's all very soft so far. There's nothing like biting into the sweet juicy apple, through the soft oat mixture, and being greeted by a subtle bit of crunch. We've added this with a small handful of walnuts. We didn't give exact measurements because we want you to decide for yourself how crunchy you want your baked apples dessert to be. Walnuts are unlike other nuts in that they are smooth and buttery. They have a delightful texture, with just enough crisp to be satisfying – a bit like the texture of breakfast cereal. This works so well when combined with the other textures going on here

Of course, walnuts are our choice for this baked apples recipe, but you can use whatever nuts you like! We like the subtle crunch of walnuts, but if you like the aromatic snap of peanuts, the crunch of hazelnuts, or the soft bite of pecans, please feel free to add whatever you like! There are no hard and fast rules, but if this is your first time making this recipe, we would really recommend trying the walnuts, and adjusting the recipe as you see fit

Vanilla extract is a fantastic ingredient to have on hand when you are on a sugar free diet. It really brings everything together perfectly, and is incredibly versatile, contributing a wonderful layer of flavor to practically any dessert recipe. In fact, I can't think of a single dessert where a splash of vanilla wouldn't work. The only thing that you have to be careful about is checking the packaging to make sure what you are buying really is sugar free vanilla extract. It's not that vanilla extract without sugar is difficult to find, it's just that you need to check. It will say straight away if there is any sugar or syrup included. If not, then you're good to go!


A key ingredient for this cinnamon whole baked apples recipe is raw, unprocessed honey. Honey is an incredibly versatile and popular substitute for processed sugar. It is sweet, sticky and absolutely delicious. However, it is very important to make sure you are buying the right sort of honey for a diabetic or sugar free lifestyle.

If you're looking to make healthy baked apples slices then the process is just the same, but instead of stuffing the apples, slice the apples up, and mix all the ingredients together. Lay everything tightly on a small baking tray and bake until soft. The flavors will be infused into all the baked apple slices and it will make a wonderful dessert that is more convenient in some situations, and might be easier (if a little more boring) for kids to eat

However, please be aware that if you are looking for how to bake apples for baby food then the raw honey needs to be removed, as there are small potential risks of a spore in the honey that babies under 1 year old can be vulnerable to. It's perfectly safe for anyone over that age however. When baking apples for baby food, remove the skin, slice it up, dust with a tiny bit of cinnamon and nutmeg and bake until soft. Then you can mush it up and watch how much your baby enjoys it! Finally, we would recommend serving this with our vanilla ice cream. They go amazingly together, particularly if you have guests. Serve fresh from the oven and enjoy!



Comments:

  1. Benjy

    Of course you're right. There's something about that, and that's a great idea. I support you.

  2. Fenricage

    You responded quickly ...



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