After the festive season's indulgences, a lighter, plant-based dessert can be a welcome change. Food writer Helen Goh has shared a recipe for baked apples that is both wholesome and satisfying, offering a clever way to use up any lingering dried fruit from Christmas.
A Bright and Nutty Filling
The heart of this dish is a fragrant filling that combines 70g of chopped dried fruit – such as raisins, figs, apricots, or dates – with 25g of chopped pecans. This mixture is brightened with the finely grated zest and juice of a small lemon, and bound together with 30g of nutty tahini. Brown sugar, cinnamon, and a pinch of flaky sea salt round out the flavours, creating a complex and delicious core for the fruit.
Simple Preparation and Baking
To begin, three large Granny Smith apples are halved and cored to create a cavity. They are arranged in a baking dish with 100ml of apple juice poured around the base. The filled apples are then covered with foil and baked for 30 minutes at 210C (190C fan)/410F/gas 6½.
While they bake, a crisp topping is prepared by mixing 25g of oats, 15g of sesame seeds, olive or coconut oil, maple syrup, and salt. After the initial bake, this mixture is spooned over the apples, the remaining 100ml of apple juice is added to the dish, and the oven is reduced to 200C (180C fan)/350F/gas 4.
The Perfect Winter Comfort Food
The apples return to the oven, uncovered, for a further 30 minutes until tender and the topping is golden. The result is a dessert where the apple turns soft and fragrant, contrasting beautifully with the crisp, seeded crown. Helen Goh suggests serving them warm with a choice of cream, yoghurt, or vanilla ice-cream – dairy or plant-based – making it a versatile end to any meal. This recipe serves six and can be easily adapted to be fully vegan, providing a comforting yet light finale perfect for January.
