Stuffed Baked Apples

An old favourite gets a new twist.


  • 4 well flavoured apples (eg. cox's pippins , jonagold, pink lady)
  • 110 g mixed dried fruits (eg. unsulphered apricots, dates, raisins)
  • 25 g toasted walnuts (chopped)
  • 2 tblsp almond butter
  • zest of 1 orange
  • 225 ml apple juice
  • 1 cinnamon stick


  1. Preheat the oven to 180°C (350°F/Gas 4) and wash the apples well.
  2. Slice a thin layer off the bottom of each apple to enable them to stand. With a corer, cut out the cores of the apples along with a little of the flesh.
  3. Place in an oven proof dish.
  4. Wash the dried fruit and chop finely. Place in a bowl with the chopped walnuts, almond butter, orange zest and mix well. Stuff into the cored apples.
  5. Pour in the apple juice and place the cinnamon stick into the juice.
  6. Bake for 30 minutes, basting with the juice a couple of times.
  7. To thicken the juice remove the cinnamon stick.
  8. Mix 1 teaspoon of arrowroot with a little cold apple juice. Add to a pot along with the warm juice and over a medium heat it will thicken.
  9. To Serve:
  10. Serve over the apples.


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