Sweet, simple and seasonal! These baked apples with blackberries will see you through autumn with a smile on your face. Lovely served as they are but particularly nice with a little yoghurt and a sprinkle of cinnamon on top.
- 4 large cooking apples, Bramleys are great if you can get them.
- 50g of fruit to fill the apples with. Either raisins, dates, raspberries or blackberries.
How To Make Them
After washing the apples, remove the cores so that each apple has a neat cavity all the way through. Next, score the skin around the middle of the apple with a knife. Put the apples in a shallow dish before filling firmly with your chosen fruit.
Dried fruits tend to work well together, dates, apricots and raisins, as do fresher berries such as blackberries and raspberries. (Blackberries and apples are often in season at the same time here in England which is lovely!)
Bake for 40 mins to an hour, at 180 degrees or until the apples are tender.
Et voila! Baked apples aplenty!
There are lots of different recipes available for this classic apple desert. Some are more elaborate and involve toffee and grand marnier, others, simply feature apples and raisins.
I first made baked apples after my friends and neighbours introduced me to them as a local favourite. This recipe was inspired by the cooking of Rose Elliot. Her book ‘Rose Elliots Complete Vegetarian Cookbook’ (1986) is a classic. It’s a simple compendium and while it doesn’t feature any food photography, I would highly recommend it for anyone seeking simple easy veggie recipes.
Apples growing silently in an English garden, beautiful and bountiful.