Nick, Jen’s husband, does not have good memories of “baked apples” from his childhood but he’s happy that this recipe is a regular in their house.

Ingredients

  • 6 apples
  • A couple of handfuls of raisins
  • About 350ml of apple juice

Method

  1. Preheat the oven to 180C.
  2. Quarter and core the apples.  There is no need to peel them.  Put the apples in an oven-proof dish, skin-side down.
  3. Scatter over the raisins.
  4. Pour over the apple juice.  It should come to just over halfway up the apples.
  5. Put the dish in the oven and bake until the apples are soft and starting to brown on the edges, this will take about 30 mins.  Spoon the juices over the top of the apples at various points during this time.
  6. Serve with dairy-free ice cream or cream.

Team tip: This is also nice with pine nuts scattered on the top halfway through cooking.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.