Baked stuffed apples with creme anglaise

Sweet, juicy baked apples are stuffed with sweet sultanas and crunchy walnuts, this delicious dessert is wonderful served with a rich vanilla creme anglaise sauce.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Baked stuffed apples with cr‚me anglaise
  • 4 medium green apples
  • 30 gram butter, at room temperature
  • 2 tablespoon brown sugar
  • 2 tablespoon chopped walnuts
  • 1 tablespoon sultanas
  • 1 tablespoon craisins
Creme anglaise
  • 2 cup milk
  • 1 vanilla bean, split lengthways, seeds removed
  • 5 egg yolks
  • 1/4 cup sugar


Baked stuffed apples with creme anglaise
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish.
  • 2
    Core apples, leaving about 1cm at the base of each as a stopper. Using a small spoon, scoop a bit more apple flesh away from the top of each apple to allow room for the filling. Lightly score the skin around the centre.
  • 3
    In a small bowl, using an electric mixer, beat butter and sugar until smooth. Fold in walnuts, sultanas and craisins. Spoon liberally into apples. Arrange in dish. Bake for 40-45 minutes or until apples are tender.
  • 4
    To make creme anglaise: In a medium saucepan, bring milk, vanilla bean and seeds to the boil. Remove from heat and remove vanilla bean.
  • 5
    In a large bowl, beat egg yolks and sugar together until pale. Slowly whisk in hot milk mixture. Return custard to same, cleaned pan and stir over low heat until it coats the back of a spoon.
  • 6
    Transfer to a bowl to cool. Cover with plastic wrap (ensure it touches the surface of the custard to help prevent a skin from forming). Serve warm apples with creme anglaise.


Only score through the skin of the apples and not the flesh, or they will collapse. If in a hurry, cool custard over a bowl of ice.