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

Ingredients:

  • 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

Directions:

  • 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.

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