Almond Butter Stuffed Baked Apples

Baked apples are one of the oldest ways to make a dessert out of very little. Long before anyone had an oven thermostat, people set fruit near a fire and let it soften, and this version keeps that spirit. You core the apples but leave the bottoms in place, so the filling has something to sit in while it bakes.

The filling is almond butter loosened with a little lime juice and warmed with cinnamon, nutmeg, vanilla and pumpkin pie spice. Almond butter is simply ground almonds, and because it is mostly whole nut, it stays creamy and rich even at oven heat rather than running off like a sugary syrup would. The lime juice does double duty here. It brightens the nutty flavour, and a splash in the soaking water keeps the cut apples from browning while you work.

A tip from my own kitchen: pat the apples very dry before you fill them. Any water left in the cavity will dilute the almond butter and make it slide out. Stand them upright in the baking dish with about half an inch of water, and check the level once or twice during the hour. The steam keeps the flesh tender and the skins from splitting too wildly. You will know they are ready when a knife slides into the side with no resistance.

Leftovers keep well. Cover them and refrigerate for a day or two, then warm them gently in a low oven or a covered pan with a spoonful of water. They are also very good cold, sliced over plain yoghurt the next morning. If you want something to serve alongside, a bowl of the Warm Baked Apple Soufflés with Crème Fraîche shows the same fruit in a lighter, airier form, and it is a fine option if you are cooking for a crowd and want a second apple dessert on the table.

For a savoury meal before this, the Spiced Sirloin Steak with Warm Cinnamon Apples has a similar warm spice profile, so the menu will feel connected without being repetitive. Serve the baked apples just warm, with their juices spooned over the top. A spoonful of plain yoghurt or a little cream on the side is all they need.