Stuffed Baked Apples

Don’t we all have some wonderful food-related childhood memories, especially when it comes to holiday baking? For me there’s a long list, but baked apples are for sure one of my favorites. All senses come to life when this sweet fall- and winter delight leaves the oven. Hardly anything can beat the aroma of flavorful apples and warming spices baked in a sauce of mulled red wine or apple cider. Coconut whipped cream brings this treat to perfection and is, almost literally, the icing on the cake. Be sure to read my notes and enjoy the recipe!

Place the coconut cream into the fridge for a couple hours or overnight before using it! 

Soak raisins in rum for at least 30 minutes (optional)!

Ingredients: (for 4 servings)

• 4 apples (I used Honey Crisp, Gala, and Fuji)

for the stuffing:

• 1/3 cup (50 g) raisins
• 2 Tbsp rum
• 4 large Medjool dates, pitted (or other date variety 2.7 oz/75 g), chopped
• ¾ cup (90 g) pecans, chopped
• pinch of Celtic sea salt
• 1½ tsp ground cinnamon
• 1/8 tsp allspice
• 1/8 tsp cardamom
• pinch of ground cloves
• 2 generous Tbsp (40 g) vegan butter, softened

for the sauce:

• 2 cups (470 ml) mulled red wine OR spiced apple cider (see notes *)

for the coconut whipped cream:

• 1 can (31.5 Fl Oz/ 400 ml) coconut cream or whole coconut milk, chilled overnight ( I used this)
• 1 tsp vanilla extract
• 3 tsp maple syrup (optional)

optional topping:

• more chopped nuts

Preparation:

Soak the raisins in rum for at least 30 minutes.

This is optional but, if you decide not to use rum, place the raisins into a strainer and pour boiling water over them to soften.

Preheat your oven to 375° F (190° C).

Generously core the apples but leave the bottom intact. Don’t go all the way through! Start with a paring knife and use a measuring spoon or teaspoon for the details.

Use a spoon to blend all the stuffing ingredients, but add rum and raisins last.

Over-stuff the apples with this mixture and place them into a baking dish that’s just big enough to hold them.

Pour either mulled wine or spiced apple cider around the apples into the dish and bake for about 40 minutes until soft with still a bite.

While the apples are baking, prepare the coconut whipped cream:

Scoop hardened part of coconut cream or -milk into a medium size mixing bowl and reserve liquid for smoothies.

Use a hand- or stand mixer to whip the cream until peaks form. Depending on the brand you use, you might need to add some of the liquid to achieve the right texture. Add vanilla extract and maple syrup towards the end.

When the apples are done, transfer them with some of the sauce to a serving platter, top with coconut whipped cream, and serve the remaining sauce on the side. Enjoy!

You can sprinkle these beauties with even more chopped nuts!

Notes:

• If you can’t find mulled red wine, blend 2 cups (470 ml) red wine with following ingredients:
  • 2 Tbsp maple syrup (or more, if you have a sweet tooth)
  • 1 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cardamom
  • pinch of ground cloves
• Be creative with the stuffing! You can use dried cranberries or apricots, other kinds of nuts, marzipan, even preserves. Sweet and simple is the motto … whatever you have at home!
• If you don’t have all of the spices, no worries! You have cinnamon, right? That’s all you need!
• You can easily adjust the serving size by using more or less apples and sauce. Most importantly adjust the size of the dish! The apple(s) should always fit snugly into the dish!