Baked Bramley Apples with Spiced Blueberry

I love nothing more than getting off the bus after a day at work, climbing over the railway footbridge and back down the other side to my haven. The rows of little cottages swathed in gold from the old black street lamps and the smell of wood burning from their chimneys. It immediately relaxes me from the chaotic City, sweaty tube and stop start bus.

This pud is one of my favourite recipes and absolutely perfect for this time of year… from Halloween, to bonfire night and then the countdown to Christmas. Your house will smell like a Christmas market and any guests will be begging you for the recipe. Served with some homade custard and toasted seeds, this is warming, fragrant, filling, dairy free, gluten free and grain free.

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What you need:
To make 4

*4 Bramley cooking apples
*1 tsp cinnamon
*1 tsp coconut oil
*1/4 tsp nutmeg
*1/2 tsp ground cloves
*1/4 cup coconut palm sugar
*1 cup frozen blueberries (you can, of course use normal ones)
*1 tsp flaked almonds

Directions:

  • Pre-heat the oven to 180°c
  • Core the middles out of the apples (I use a knife and cut out about 1 inch square)
  • Cut the bottom off the core (about 1/2 inch) and put back in to the bottom of the apple to avoid too much spillage
  • In to a bowl place the frozen blueberries, coconut oil, sugar and spices and mix (The coconut will break in to smaller lumps)
  • Pack each apple with the mixture, pressing down firmly
  • Place in to the oven for about 20 minutes and then add flaked almonds to the top and scoop any of the fruit juices that have escaped in to the baking tray back on top of the apples
  • After a further 5 minutes when the almonds are toasted and browned and the apples soft bring out of the oven and serve straight away with homemade custard and a sprinkling of seeds

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