Baked Cinnamon Raisin Apples.
I can’t believe it is thanksgiving week! This past month has been pretty crazy for me. Which is why I haven’t been blogging much lately.
I had some fun projects going on – such as creating food videos for you guys! The amount of times I recipe tested this month has been a little nuts. But it’s gonna be so worth it because I have some really yummy recipes coming for ya!
Only downside – these food videos will be ready to be shared after New Years. I know, that feels like in foreverrrr. I can’t wait to see how they come out after editing. But I’m waiting just like the rest of you.
In the meantime I whipped up the perfect thanksgiving dessert to share with you. These baked apples are so super simple to make and have zero added sugar. Because who needs it when you have all the natural sweetness you need form raisins and apples!
I used Fuji and Pink Lady apples which hold up their texture so well during baking. I also left the skin on for extra fiber! The walnuts and coconut whip provides that dose of fat that will help slow the absorption of the sugar from the apples and raisins – this will help you keep your blood sugar stable and gives you a boost of satisfaction.
I hope you enjoy them this thanksgiving. Get the recipe below!
Baked Cinnamon Raisin Apples
- 4 large apples (I used 2 fuji and 2 pink lady apples)
- ⅔ cup raisins
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsps lemon juice
- 2 tsp cornstarch
- Optional: coconut whip and walnuts for topping
- Preheat oven to 350 degrees.
- Cut up apples into 1 inch pieces. Keep the skin on for some extra fiber.
- Place apples, raisins, vanilla, cinnamon, lemon juice, and cornstarch in a large bowl and mix until apples well coated.
- Pour into a 9×13 inch pan, cover, and bake for 1 hour.
- Remove from oven and allow it to cool completely. If it is too hot it won’t be as sweet. Tastes even better when left in the fridge overnight.
- Serve with a dollop of coconut whip and a sprinkle of chopped walnuts.
- For coconut whip: Place a 15 ounce can of coconut milk in the fridge for at least 2 hours. Take out and remove the creamy white part from the top (leave the liquid in the can.) Beat with 2 tsp vanilla extract until starts to turn into a whip (5 minutes). If you want it sweet then add 2 tbsp maple syrup.
More on the blog...
Apple Pie Cups I LOVE this time year. Not only does the weather get nice and breezy and the anticipation for boots, and scarves, and pumpkin, and all that is cozy is in the air - it’s also a month packed with action!!! And by action I mean holidays aka Rosh Hashanah...
Chocolate Banana Overnight Oats I can’t believe today is the last day of #RGNBreakfastWeek! I had such a fun time creating this for you guys. If you missed out on Breakfast Week - you can still get in on the action! Get my Recipe E-book: "Breakfast with Intention", ...
Carrot Cake Pancakes Hey, Friend! Breakfast Week over on Instagram has been so much fun this week! Have you checked your email yet? It’s Day 5 of #RNGBreakfastWeek and I’m talking all about mindfulness and setting intentions! I think this has to be my favorite topic...
Cherry Breakfast Smoothie Want breakfast to be DOABLE? Do you want your mornings to be mindful, intentional and energizing - without all the stress? Get the Breakfast with Intention Recipe eBook which includes 7 delicious recipes, plus all my breakfast tips and how it...
Mason Jar Omelete Want breakfast to be DOABLE? Do you want your mornings to be mindful, intentional and energizing - without all the stress? Get the Breakfast with Intention Recipe eBook which includes 7 delicious recipes, plus all my breakfast tips and how it can...
No-Bake Cereal Bars Want breakfast to be DOABLE? Do you want your mornings to be mindful, intentional and energizing - without all the stress? Get the Breakfast with Intention Recipe eBook which includes 7 delicious recipes, plus all my breakfast tips and how it can...