My mom has been making these delights at least once a week for as long as I can remember; they’re my dad’s favourite dessert. They’re light as a cloud on the inside, permeated with cinnamon and the sweetness of the dried fruit. Dried fruit is quite low on the glycemic index, meaning that its sugar are released slowly into your blood stream and become fuel, rather than instant energy which dissipates almost as quickly as it arrives.
- Cortland apples *
- Dried fruit *
*Cortland apples are perfect for this recipe as they’ll soften, yet hold their shape.
Preheat your oven to 350F.
The amount of Cortland apples that you need corresponds directly to the size of your dish, just make sure that you wash your apples, core them (using an apple corer), and then make a thin slit around your apple lengthways. This will prevent the apple from busting open in the oven. Now add enough water to cover your apple by a generous inch, then place your dried fruit into the water (you’re probably looking for around ½ cup of dried fruit total), and sprinkle generously with cinnamon. My mom likes to use a little strainer to ensure that the cinnamon is evenly dispersed.
Bake for around 1 hour or until the apples have split and they’re soft and delicious.