New England Baked Apples

Autumnal fruits, crunchy pecans and a pinch of cinnamon combine to make Diana Henry's homely dessert
By Diana Henry
New England Baked Apples
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 large eating apples, (eg. egremont russet or braeburn)
  • 55 g blackberries
  • handfuls of cranberries
  • 30 g chopped pecans
  • 25 g oats
  • 1/2 tsp ground cinnamon
  • 125 ml agave syrup, plus extra for drizzling
  • 150 ml apple juice
  • crème fraîche, to serve


1. Preheat the oven to 180C/gas 4.

2. Make a 'lid' out of the top of each apple by cutting around the stem - each one should be about 5cm across.

3. Set the lids aside and remove the core from the rest of the apple with a corer or sharp knife.

4. Mix together the blackberries, cranberries, pecans, oats, cinnamon and agave syrup in a bowl to make the stuffing.

5. Arrange the cored apples in an ovenproof dish and spoon the stuffing into them. Put the lids on top and drizzle a little agave syrup over each apple.

6. Pour the juice into the dish around the apples and bake in the oven for 35-45 minutes until tender and cooked through. Spoon the juice over the apples every so often as they are cooking.

7. Serve warm with crème fraîche.

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