This is a very old fashioned British dessert. Some serve it with ice cream but more traditionally you will see it served with custard, while I am a fan of both of these things I wanted to tweak mine a little so I would have enough juices without having to add anything to it in the end. By doing this I have made this a far more healthier option for you and me 😀 and a healthy dessert is always a good thing.
The beauty of this dessert is its simplicity it’s quick and easy to make and only needs a little attention once it is in the oven.
You can stuff your apples with what you like, I used a combination of sultanas, raisins, current, dried cranberries and mixed nuts. But you can use whatever you have in your pantry I have been known in the past to add dried apricots, dried cherries and even dried dates. And at Christmas time I have even stuffed them with sweet mincemeat and they were delicious!
I used baking apples here in particular bramley apples. They bake so well giving you a soft fluffy apple but dessert apples can be used instead I have used Granny Smiths with great success.
I wanted to keep things simple so basically I used 1 tablespoon of honey per apple and one for the pot, I did the same with the apple juice (orange juice can be used), sugar, water juice from 1 small lemon and 1 tablespoon of butter. I used 3 apples so 4 tablespoons of each ingredient so simple and easy to put together.
As I previously said once these were in the oven all I had to do was take them out once to baste them and that was it. Healthy, flavourful, and a great recipe to make with kids – just help them out the the coring and slicing 🙂
- 3 medium baking apples (dessert apples can be used)
- 3 tablespoons sultanas
- 3 tablespoons raisins
- 3 tablespoons currants
- 3 tablespoons dried cranberries
- 3 tablespoons chopped mixed nuts
- 4 tablespoons clear runny honey
- 4 tablespoons apple juice, (orange juice can be used)
- 1 small lemon - juice only
- 4 tablespoons light brown sugar
- 1 tablespoon butter
- Preheat your oven to 200C / 400F / Gas mark 6.
- In a medium saucepan add your honey, apple juice, lemon juice, light brown sugar and butter and gently bring to a simmer until everything is melted.
- Take it off the heat and add your sultanas, raisins, currants, dried cranberries and give them all a little stir and place them to one side.
- Wash, core and carefully slice through the skin on the circumference of each apple and place them in a suitable roasting dish or pan.
- Add your chopped mixed nuts to your dried fruit and stir. Spoon in the fruit and nut mix to the holes in the apples.
- Pour over the remaining liquid over the apples and around their bases.
- Top each apple with a little bit of tin foil (aluminium foil) to protect your apples while baking.
- Place them in your oven and bake for around 40 minutes taking them out halfway and carefully lifting the foil hats and basting them with the juices then replacing them and popping them back in the oven.
- Once baked serve immediately. They will keep in the fridge for 3 days but taste better warm so pop them in the oven for at least 15 minutes to reheat.