Warm baked apples are one of those desserts that require very little convincing: soft Honeycrisp apples, cinnamon, something cold and creamy, and plenty of crunch.
This version is filled with Babo’s Original Panjiri, then finished with dark cacao drizzle and vanilla ice cream or Greek yogurt. The Panjiri is added near the end of baking so its roasted lentils, almonds, coconut and seeds stay crisp against the tender apple.
Serves 3
INGREDIENTS
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3 large Honeycrisp apples
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1½ tablespoons ghee
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Ground cinnamon, to taste
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4-5 tablespoons Babo’s Original Panjiri, plus more for finishing
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Neeshi Dark Cacao Spread, for drizzling
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Vanilla ice cream or Greek yogurt, for serving, optional
METHOD
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Preheat the oven or air fryer to 350°F (175°C).
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Slice the top from each apple. Using an apple corer or small spoon, carefully remove the core without cutting through the bottom.
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Brush the apples generously with ghee, allowing some to coat the hollow centers. Sprinkle with cinnamon.
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Place the apples in a baking dish and pour approximately ½ inch of water into the dish around them, not over them.
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Cover the dish with aluminum foil and bake for 30 minutes, or until the apples are tender and fragrant.
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Remove the foil and fill each apple with approximately 1½ tablespoons of Original Panjiri.
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Return the apples to the oven uncovered for another 5 minutes, until the Panjiri is warm and lightly toasted.
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Serve warm with vanilla ice cream or Greek yogurt. Drizzle with dark cacao spread and finish with additional Panjiri for crunch.
Made in collaboration with Neeshi products.
