Warm baked apple with vanilla sauce

Warm baked apple with vanilla sauce: tart apples, almonds, raisins, cinnamon and almond milk make a simple dessert with a gentle sweetness and a wintry scent.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 240 kcal per serving
• Protein: 4 g
• Fat: 10 g
• Carbs: 30 g

Ingredients

• 2 tart apples
• 30g chopped almonds
• 2 tbsp raisins
• 1 tbsp coconut oil
• 200ml almond milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp cornflour

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon

1. Wash and core the apples and cut them into halves or thick wedges. Roughly chop the almonds and have the raisins ready.
2. Gently warm the coconut oil in a frying pan or wide saucepan. Fry the apples over a medium heat until they soften slightly and take on a little colour.
3. Add the raisins, almonds and cinnamon to the apples. Toss everything briefly so the flavours come together and the raisins plump up a little.
4. Stir the almond milk with the vanilla extract and cornflour until smooth. Pour the mixture into a small pan and heat gently, stirring, until it becomes a creamy vanilla sauce.
5. Let the warm apples rest a little longer so they're soft inside but still hold their shape outside. Add a little more cinnamon to taste if needed.
6. Divide the baked apples between plates, pour over the vanilla sauce and serve warm straight away.

Good to know

Sometimes a warm scent from the pan is all it takes to make the evening feel cosy. This dessert is simple, soft and just right for cold nights.

Swaps

Almonds → walnuts (more omega-3 fatty acids); raisins → chopped dates (more natural sweetness without refined sugar); almond milk → unsweetened oat milk (a little more beta-glucans, depending on the product; contains gluten unless certified gluten-free)

Allergens

Contains tree nuts (almonds, almond milk); well suited to children if the nuts are finely chopped or left out if needed, and during pregnancy the ingredients are unremarkable in normal kitchen amounts.

Dairy-free recipes