Baked Apples with Lemon Cashew Cream

I made these for dessert when we were invited over to some friend’s house.  Everyone really liked these.  We baked these while we ate dinner, so they were nice and hot when served.


6 jazz apples
Dried cranberries
Brown sugar
Vanilla infused balsamic vinegar

Lemon Cashew Cream Ingredients
2 ½ cups raw cashews
¼ cup cold water
2 T. almond milk
1 T. chopped dates
4 T. maple syrup
Pinch of salt
2 lemons + zest


Preheat oven to 350 degrees.

Clean the apples, then core out the center.  Using a sharp knife score down through the top of the apple like you would be cutting it into 4 slices, but only cut half way down.

Stuff each apple with some dried cranberries, brown sugar and pecans and alternate twice with about a teaspoon of each.  Place in a baking dish and add approximately 2/3 cup of water to the bottom of the pan.  Drizzle the vanilla infused balsamic vinegar on the top of each apple.  Bake the apples for 1 hour with foil, then remove the foil and bake another 20 to 30 minutes. 

While the apples are baking place all of the ingredients for the lemon cashew cream in a food processor.  Process for several minutes until the mixture is very smooth and creamy.  If the mixture is too thick you can add more liquid (almond milk or maple syrup) if you want it sweeter add the maple syrup.)

Place the baked apples in a bowl drizzle some of the liquid in the pan then place a dollop of lemon cashew cream on top.  Serve and enjoy!