Baked Stuffed Apples with Belgian Raspberry Beer

Name: Baked Stuffed Apples with Belgian Raspberry Beer
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 4 gala or golden delicious apples; 1 tablespoon barley malt syrup; 1 cup gluten-free old-fashioned rolled oats; ½ cup maple syrup or barley malt syrup; 2 tablespoons olive oil; ⅓ cup Chopped Pecans; ¼ cup dark raisins; ¾ cup Belgian Lindemans Framboise (raspberry lambic beer, plus 1 tablespoon, divided); 8 pecan halves to garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 Servings
Calories
242 kcal
Course
Dessert, Snacks, Baked Goods
Cuisine
International

Baked Stuffed Apples with Belgian Raspberry Beer

Jessica Duke

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These Baked Stuffed Apples come with deliciously crunchy oat filling containing pecans and raisins. Then they are topped with a wonderfully syrupy Belgian Raspberry or cherry beer that adds an aromatic and fruity acidity. Enjoy as-is or with your favorite scoop of ice cream! This dessert is dairy-free.

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Ingredients

Servings

4 gala or golden delicious apples cored and cut lengthwise in half
1 tablespoon barley malt syrup or Unsulphured Blackstrap Molasses, or maple syrup (whatever you have on hand)
1 cup gluten-free old-fashioned rolled oats
½ cup maple syrup or barley malt syrup
2 tablespoons olive oil
⅓ cup Chopped Pecans 40 grams
¼ cup dark raisins about 40 grams
¾ cup Belgian Lindemans Framboise (raspberry lambic beer, plus 1 tablespoon, divided) 175 ml
8 pecan halves to garnish

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Instructions

Preheat the oven to 375 degrees F/190 degrees C.
Rub the apples' cut sides with the barley malt syrup (you can also use maple syrup or blackstrap molasses); reserve.
In a small bowl, combine the oats, maple syrup, olive oil, pecans, and raisins.
Spoon the oat filling evenly into the center and atop each apple half.
Arrange the filled apple halves in a baking dish and pour ¾ cup of the beer around, but not over the apples.
Then pour the remaining one tablespoon of the beer equally over the apples.
Bake for 40 minutes o until the apples are soft, and the oat filling is slightly crunchy.
Turn off the oven and let the apples sit for 10 minutes.
Take the apples out of the oven, serve on individual plates with an extra drizzle of the syrupy raspberry beer on top and around each apple. Garnish with pecan halves. Enjoy!

Notes

Storage: Leftovers keep well, covered in an airtight container in the refrigerator for up to 4 days.
Recommended apples: see list in the post.

Nutrition Information

Show Details

Calories 242kcal (12%) Carbohydrates 40g (13%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 7mg (0%) Potassium 247mg (7%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 52IU (1%) Vitamin C 4mg (4%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 242 kcal

% Daily Value*

Calories	242kcal	12%
Carbohydrates	40g	13%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Sodium	7mg	0%
Potassium	247mg	5%
Fiber	4g	16%
Sugar	23g	46%
Vitamin A	52IU	1%
Vitamin C	4mg	4%
Calcium	41mg	4%
Iron	1mg	6%