Hazelnut-coconut stuffed baked apples

Baked apple
My husband’s parents arrive next week, so I popped up to the market this weekend to get herbs for the bedraggled windowboxes, and wholewheat flour for bread. Then I saw baskets of shiny new chestnuts, piles of fresh hazelnuts and walnuts….. and could not resist them. Roasted chestnuts with red wine? Sourdough loaf with walnuts? We shall see. A handful of hazelnuts ended up in these baked apples, an easy weeknight dessert. So I am bringing these to Fiesta Friday at The Novice Gardener, with autumn greetings to all, and special thanks to the hosts Angie, Selma and Elaine!
It is gorgeous and sunny today, after two evenings of storms. Below is Wednesday night, our piazza was drenched.  Five streets meet there, and the drains get blocked, so streets and lower lying shops get flooded now and then. Thunder, wind and buckets of rain: looks like autumn is finally arriving here. Still nice and warm, so storms aside: it is a lovely time of the year!
Storm on piazza

Hazelnut-coconut stuffed baked apples with raisins

6 apples
30 grammes shelled chopped hazelnuts
50 grammes dessicated coconut
40g butter, shaved in
40 grammes golden syrup or honey
30 grammes raisins

A little golden syrup or honey to drizzle over before baking
Serves six.

Core and peel the apples. You will be stuffing the apple centres later, so it is fine to have a slightly wide ex-core.

In a bowl, mix nuts, coconut, and butter. Shave in the butter so you can roughly amalgamate the mixture with a fork, like making crumble topping. Stuff the apples generously with the coconut-nut mixture, with raisins stuffed in the middle and more topping packed in on top. Stand upright in an ovenproof dish. Drizzle a little golden syrup or honey over each apple, maybe 3 tsp for all apples together. Cover dish until ready to make.

Heat oven to 200C. Bake 35-40 min or so at 200C, until the apples are slightly softened but not so long the stuffing burns. Enjoy!
Apples baking
Notes: I baked these uncovered, and they were a little drier than when I made Oatmeal-coconut stuffed baked apples at Easter, which were baked partially covered. Still good flavour, though, and the small amount of fresh hazelnuts came through.

Fiesta Friday


30 thoughts on “Hazelnut-coconut stuffed baked apples

  1. Selma's Table

    Oh, it sounds like the bounty of the autumn harvests have well and truly arrived! I always enjoy seeing the view out of your window – that storm looks like it was a good one! Love the way you baked these apples with the hazelnuts and coconut. Thank you for bringing these to the party – Happy Fiesta Friday!!

    1. krumkaker Post author

      Thanks! Another rainy night here so FF is a beacon of great ideas and good reading. You are so right, Simon Hopkinson is just wonderful, recipes you can trust and wonderful writing.

  2. Pingback: Crepas de Mole | Fiesta Friday #36 | The Novice Gardener

    1. krumkaker Post author

      Thanks! I was just cracking fresh walnuts for bread baking, and half were moldy, so I am so happy I bought so many hazelnuts. Apples are wonderful in so many forms. Have a great weekend!

    1. krumkaker Post author

      Many thanks! I just popped a sweet potato in the oven to roast with dinner, so I can make your sweet potato muffins for afternoon tea tomorrow. They look SO delicious!

  3. Ginger

    I love the picture of the apples roasting away in the oven – delicious! I haven’t made baked apples since … probably last October! TIme for autumn food 🙂
    Happy Fiesta Friday,

    1. krumkaker Post author

      Thanks! We had friends round for dinner and needed something not-too-sugary for dessert that could look after itself, and this worked well. So many great FF ideas, your pulled pork is already bookmarked here, mmm….

  4. Hilda

    I haven’t made baked apples in ages – and this recipe is quite different from my old ones. Will have to try it out – although I don’t believe the hazelnuts here are anywhere near as good as the ones you have.

    1. krumkaker Post author

      Glad you liked it! I am sure it would work with almonds, or oatmeal; peeled or unpeeled; very flexible. Nice as leftovers next day as well.


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