Sunday, 22 September 2013

Blackberry Stuffed Baked Apples GF SCD


I strongly believe that the variety of fruits and vegetables growing on this planet were put here to help cure and prevent major disease. Now blackberries, for example, are little nutritional powerhouses and wild blackberries are high in Vitamin B17 which many believe can help in the fight against cancer. Most of the fruits and berries containing B17 are the sour ones - those that your grandparents used to eat when in season. They are the fruits least likely to be available easily, fruits such as quinces, wild crabapples, gooseberries and elderberries and if you're interested in finding out the other foods containing B17, check out the list here.


We allow the brambles to grow freely at the bottom of our garden but this year the crop has been poor. However, there have been enough to have a few each day and I fortunately managed to pick enough for this recipe today. Simple to make, these baked apples are awesome with vanilla cashew cream or any other kind of cream you like.


I hoped to be able to use some of the apples from our tree but they're not just quite ready to pick yet. The type of apple you choose will alter the cooking time of the dish. Cooking apples will bake in a much shorter time than eating apples so bear that in mind. The ones above are eating apples but great cooking apples too.



Blackberry Stuffed Baked Apples GF SCD

4 apples
250 g blackberries
240ml (1 cup) or more fresh orange juice
50 g flaked almonds
4 tblsps honey or maple syrup


Set the oven to 160° C (fan/convection oven) or about 180° C in an ordinary one. Wash the fruit and core the apples. Cut away some more from the centre leaving a generous space for the stuffing, the more you take away from the middle the less time the apples take to cook.



Score a line around the circumference of each apple to prevent the apple from expanding and bursting out of its skin while cooking.



Mix the honey into the blackberries and almonds.



Stand the apple in a dish just big enough for the number of apples you are cooking and stuff the centre of the apples with about half of the blackberry and almond mixture.



Pour the fresh orange juice over the top and into the bottom of the dish, the apples should be sitting in liquid so add more if you are using a large dish.



Cover with foil and bake in the oven, occasionally lifting the foil off the top and basting the apples with the juice.



After about 30 to 40 minutes the apples will have softened. Tip in the rest of the blackberries and almonds.



Bake for another 10 to 15 minutes with the foil off continuing to baste the fruit. If the apples are still not fully cooked put the foil back on the top and bake until soft.



Enjoy on their own or with your choice of cream.



This recipe will be linked to Fat Tuesday, Hearth and Soul Blog HopAllergy Free Wednesdays, Full Plate Thursday,  Whole Food FridaysWellness Weekend, Healthy Vegan Fridays


Miz Helen’s Country Cottage



To find out about new posts please join me on Facebook and Twitter or you can subscribe by email (top right)

26 comments:

  1. Baked apples are one of my favourite cold weather desserts, as is blackberry and apple crumble so this combines the 2 of them!
    It looks very very tasty and I bet extra delicious with your lovely vanilla cashew cream.

    ReplyDelete
    Replies
    1. They're mine too Emma - I thought about putting a crumbly topping on them but then I thought I would keep them simple and pure! And they do taste lovely with the cream!

      Delete
  2. I went straight to the kitchen this morning and made these. :-) The apples were just lovely served atop almond milk buckwheat porridge sweetened with banana and dates. The syrup from the apples was a perfect compliment and my family gobbbled them up! I did add some hemp seeds, pepitas and sunflower kernels to the almond and blackberries just "because." Thank you for the reminder that fresh, simple and straight from the garden always makes for the best meals.

    ReplyDelete
    Replies
    1. You are most welcome and the sauce is awesome isn't it! I would have added more to the stuffing but I decided to leave them simple! I love your ideas and having them for breakfast with your buckwheat porridge sounds absolutely delicious!

      You are so right about home grown food making the best meals!

      Delete
  3. Brilliant, Vicky! Can't wait to share these on All Gluten-Free Desserts! :-)

    Happy Fall! It's here! ;-)

    xo,
    Shirley

    ReplyDelete
    Replies
    1. Thank you Shirley, that's so lovely of you! Aren't the colours of Autumn foods fantastic! My favourite time of the year :)

      Delete
    2. Yes, fall is my very favorite for sure! :-) I'm not sure if blackberries are readily available here right now, but I still plan to share your recipe link either as an individual post or part of an upcoming apple recipe roundup.

      Delete
  4. That is delicious Vicky, You gave me a wonderful idea of dessert I will try this. I may sub blackberry as my daughter may not like it.

    ReplyDelete
    Replies
    1. Thank you Swathi! You will enjoy, I promise!

      Delete
  5. Now that looks like such a treat!!!
    we are going out to my father-in-law's to pick some apples from his backyard today.... I can't wait to make this!!! ;)
    xoxo

    ReplyDelete
    Replies
    1. Thank you Ella, home picked apples are the best, have fun making it xo

      Delete
  6. Hi Vicky,
    This is beautiful fruit and your photo's are beautiful! I love the combination of the Blackberries and Apples. Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you Miz Helen and you are most welcome! Blackberries and apples are such a classic combination of fruits which I never get bored with!

      Delete
  7. We always try to have blackberries in the fridge here, my kids devour them!

    ReplyDelete
    Replies
    1. Blackberries are so healthy and what a fantastic idea to have them readily available for the children to snack on! I'm not surprised they devour them, I remember going blackberry picking as a child (long before the brambles were polluted by the traffic) and eating them straight from the bush, I loved them.

      Thank you for your comment, I'm off to look at your blogs now :)

      Delete
    2. Oh! I've already been!! I didn't recognise your name - yum maple roasted veggies!

      Delete
  8. Your Blackberry Stuffed Baked Apples are gorgeous, Vicky. I love healthy seasonal desserts like this! I was interested to learn about vitamin B17 - I'm not sure I had heard of it before. Your apples look wonderful all on the tree too. I'll be featuring this post in my Hearth and Soul post this week, and I've pinned it as well :) x

    ReplyDelete
    Replies
    1. Thank you April and we've now picked most of the apples, we've got a nice stock for the Autumn and thank you so much for featuring and pinning the recipe :)

      Delete
  9. My goodness, Vicky. This recipe is just lovely. That first picture can be in a magazine!!! I'm so jealous of your apple tree! Happy fall to you, friend. This is a brilliant recipe to kick off the fall season.

    Big hugs,
    --Amber

    ReplyDelete
    Replies
    1. Thank you Amber and the picture was actually THE first picture I took, I think I'm getting a little better!

      Happy Fall to you too xo

      Delete
  10. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you Miz Helen! I'm honoured!

      Delete
  11. Oh these look delicious! Can't believe I had never come across your blog before, your recipes look amazing:)

    ReplyDelete
    Replies
    1. Hi Julia, thank you so much for your comment, your blog is beautiful, amazing photography and I LOVE your recipes!

      Delete
  12. Mmmmm. Those look AMAZING. Can't wait for berries to come into season again. Must try this!

    ReplyDelete