Baked apple
This baked apple recipe makes an indulgent and delicious fruity dessert that’s low in potassium and phosphate.
Chef
Ingredients
4 dessert apples (for example Gala, Braeburn, Pink Lady, Cox, Golden Delicious)
50g unsalted butter, softened
80-100g blueberries (fresh or frozen and defrosted)
15g light soft brown sugar
Method
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Step 1
Heat the oven to 180°C / 160°C/ gas mark 4. Using an apple corer, core the apples and make the opening slightly larger for filling.
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Step 2
Mix the softened butter, blueberries and sugar until combined, and then stuff into the four apple cavities.
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Step 3
Put the apples into a small roasting dish and add 4 tablespoons of water into dish.
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Step 4
Bake for 25-30 minutes, depending on size of the apples, until they are soft and caramelised. Serve with a drizzle of double cream or soya vanilla ice cream.
Food facts
The main sources of carbohydrate in this dish are the apples and sugar. Carbohydrate values have been provided for those trained in insulin adjustment.
Following the quantities provided, this dessert is low in potassium and phosphate, so you can enjoy it as a special treat when following dietary restrictions.
This dessert is low in protein so can be enjoyed as an occasional treat if following a low protein diet.
Use vegan butter and either vegan double cream or soya ice cream.
This recipe is high in fat, provided by the butter and cream. To reduce the fat, replace the butter with a reduced fat spread or use less of the butter (for example, use half the amount). You could also replace the cream with a half-fat crème fraiche or a plain soya yoghurt.
This recipe is best eaten fresh.
The apples can be prepared the day before. Just cover them and chill in the fridge until ready to bake.