Baked Apples

3 Reviews
100% would make this recipe again

These mouth-watering baked apples are a real simple treat for dessert. Different apples have different textures and flavours. They also take different times to bake, so check while baking to make sure they are tender.

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Preparation : 10 min Cooking : 30 min
100 calories/serving

Ingredients

8 apples, Cortland or Lobo 1.4 kg
4 tsp maple syrup 20 mL
1 tbsp raisins 9 g
2 tbsp pine nuts 14 g
1 1/4 tsp ground cinnamon 4 g
salt, about one pinch

Method

  1. Preheat the oven to 190ºC/375ºF.
  2. Wash the apples. With a corer, carve out the core and seeds from the top, paying attention not to pierce the apple completely through to the bottom. Make a circular incision just through the skin halfway up the side to avoid bursting during cooking. Place the apples in a shallow baking dish.
  3. In a small bowl, mix the syrup, raisins, nuts, cinnamon, and 1 pinch of salt. Portion out the mixture into the apples. Add a small amount of water (about ½ tbsp per apple) to the bottom of the dish to start the cooking and prevent burning or sticking. Place the dish with the apples in the centre of the oven.
  4. Bake for about 30 min, depending on the size and type of the apples, until they are soft.
  5. Serve warm or at room temperature.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

100

Fat

2 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

23 g

8 %

Fibre

4 g

16 %

Sugars

18 g

Net Carbs

19 g

Protein

1 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

2 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Good source of  :
Fibre, Manganese
Low  :
Fat, Saturated Fat
Free  :
Cholesterol, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Fats 0
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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