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–+ servings
Ebonie Garnica

Baked Apples With Raisins And Ginger For Full GAPS

Whole baked apples filled with raisins, ginger, honey, and homemade butter, basted with fresh-pressed apple juice at 375°F. A Full GAPS fruit dish with optional homemade 24-hour sour cream.
Print Recipe
Cook Time 1 hour 10 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 apples
Course: Dessert, Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large baking apples Cortland, Honeycrisp, or Empire.
  • 3 lemon wedges Rub the exposed apple flesh, squeeze a little into the hollows, then add wedges to the dish.
  • 1/3 cup plain raisins No added sugar, starch, sorbates, or sulphites.
  • 1/8 teaspoon pure ground ginger For the whole batch; divide among six apples.
  • 4 teaspoons natural honey At 1×: 1/2 teaspoon in each of six apples, then 1 teaspoon in the pan juice. Optional topping honey is additional and unmeasured.
  • 1 1/2 tablespoons homemade butter Cut into six equal pieces at 1×, one piece per apple.
  • 1 cup fresh-pressed apple juice Plain, undiluted; measure the actual extracted juice.
  • homemade 24-hour sour cream Optional, for serving after introduction; sweeten with additional honey to taste.
  • pure ground cinnamon Optional, for dusting at serving.

Equipment

  • 8 × 11-inch oven-safe glass baking dish and parchment paper One dish for six apples; use two suitable dishes at 2×.
  • Paring knife or apple corer Keep the apple bases intact.
  • Measuring cup and spoons, basting spoon, knife or skewer, broad serving spoon

Method
 

  1. Heat the oven to 375°F. Line an 8 × 11-inch oven-safe glass baking dish with parchment paper.
  2. Cut a small cap from each apple and set it aside. Remove the core with a paring knife or apple corer, keeping the bottom intact. Remove the seeds and firm core from the hollow.
  3. Trim away a ring of peel about 1/2 inch wide around each apple's top and reserve the peel. Rub the exposed flesh with the lemon wedges, then squeeze a little lemon juice into the hollows.
  4. Divide the raisins and ginger equally among the six apples, pressing the raisins down lightly as needed. Add 1/2 teaspoon of the measured honey to each hollow. Cut the butter into six pieces and put one piece on each filling.
  5. Replace the apple caps. Stand the apples upright in the lined dish, adding the lemon wedges and a few reserved peel pieces around them. Stir the remaining 1 teaspoon honey into the fresh-pressed juice and add it around the apples.
  6. Bake for about 50–70 minutes, basting occasionally with the pan liquid. Check early and continue until a knife or skewer slides into the apple flesh with little resistance. The apples may need less or more time, depending on size and firmness.
  7. Let the apples cool for at least 15 minutes. Support each one from underneath with a broad serving spoon and lift it into a bowl with some of the pan juices.
  8. Add a dusting of cinnamon and homemade 24-hour sour cream if desired. Sweeten the cream with a little additional honey to taste at serving.

Notes

At 1×: six apples, three lemon wedges, 1/3 cup raisins, 1/8 teaspoon ginger, four teaspoons honey, 1 1/2 tablespoons homemade butter, and one cup fresh-pressed apple juice. Honey allocation is three-quarters inside the apples and one-quarter in the pan juice. Optional sour cream, serving honey, and cinnamon are unmeasured.
Heat to 375°F. Bake about 50–70 minutes, checking early and basting occasionally, until a knife or skewer enters the flesh with little resistance. Cool at least 15 minutes. The displayed 85-minute time allows the longer 70-minute bake plus 15 minutes cooling; apple preparation time is additional and is not measured. Apples may need less or more oven time.
Keep the apple bases intact. Reserve the caps and the narrow 1/2-inch peel rings. Rub exposed flesh with lemon, squeeze a little into the hollows, then put the wedges and a few peel pieces in the dish with the filled, capped apples.
At 2×: 12 apples, six lemon wedges, 2/3 cup raisins, 1/4 teaspoon ginger, eight teaspoons honey, three tablespoons butter, and two cups juice. Use two suitable dishes. Keep half a teaspoon honey per apple, with the remaining two teaspoons in the juice. Do not double the temperature or assume double baking time.
Full GAPS after ingredients are introduced; can fit More-Plant GAPS. This whole, skin-on filled fruit is not the peeled Stage 5 Intro apple purée. No eggs or nuts; butter remains part of this formula and the cultured cream is optional.
Refrigerate leftovers covered within two hours and use within three to four days, or freeze. Save the pan juices with the apples and keep the cultured cream separate. Reheat in a covered oven-safe dish until hot through and add the cream afterward.

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