Nanna D’s Old-Fashioned Maple Baked Apples


This classic dessert is a favourite with the kids and provides over 400 phytonutrients per seve! A total winner in our home.

Total Time Prep: 10 min. Bake: 35 min. Makes 4 servings


    • 4 medium granny smith or honey crisp apples
    • 1/2 cup dried organic cranberries, dried tart cherries, or sultanas
    • 1 1/3 cups water
    • 1/2 cup packed organic coconut sugar
    • 2 tablespoon 100% maple syrup
  • Optional ½ teaspoon cinnamon
  • Optional ½ teaspoon nutmeg
  • Optional – 2 teaspoons chopped walnuts or pecans
  • Optional – Vanilla nice-cream or coconut cream


  • Preheat oven to 350°.
  • Core apples, leaving bottoms intact; chop off the top third of each.
  • Place in a greased 8×4-in. glass loaf pan; fill apple with dried fruit, (and nuts, cinnamon, nutmeg if using).
  • In a small saucepan, combine water, coconut sugar and maple syrup; cook and stir over medium heat until sugar is dissolved. Pour in and over apples.
  • Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with nice-cream or whipped coconut cream.

Vanilla nice-cream-

  • 1/2 cup raw cashews
  • Flesh of 2 young coconuts- or use 2 packets of frozen flesh for convenience*
  • 1 tsp coconut oil- this will help emulsify and give a creamy finish
  • 1-2 tbsp maple syrup- to your taste
  • 1 juicy fat plump vanilla pod- scrape out and use the seeds
  • Splash of milk alternative – coco quench has no nasty additives. Use as much as you need for a creamy consistency, start with 1/4 cup.

Blend all ingredients in a high power blender until super smooth and creamy, adding a dash of the milk at a time to reach a thick custard consistency. Pour into moulds and set in freezer. P.S. We got our moulds on eBay.

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