Apples, cinnamon, butter, maple, walnut… you can’t go wrong with this ultimate comfort food dessert.
For the apples:
- 4 large baking apples (such as Mutsu)
- 1/2 cup raisins
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon Della Terra Butter Olive Oil
- 3/4 cup apple cider
For the whipped cream:
- 1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
- 2 tablespoons icing sugar, sifted
- 1 teaspoon vanilla extract
Core each of the apples. Put the raisins, brown sugar, cinnamon, and Della Terra Butter Olive Oil in a small bowl. Mix well. Spoon the mixture into each of the cored apples, pressing down snuggly.
For the slow cooker: Put the apples in the slow cooker. Pour the apple cider in the bottom of the slow cooker. Cook on low for 2 to 3 hours, until the apples are soft and the cider is bubbling.
For the oven: Preheat the oven to 350º F. Put the apples in a baking dish. Pour the cider around the apples. Bake for 35 to 45 minutes, until the apples are soft and the cider is bubbling.
For both: let stand while preparing the whipped cream. To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.
To assemble the dessert, put an apple in a shallow serving bowl. Della Terra Roasted Walnut Oil. Top with a generous dollop of whipped cream. Drizzle with the Della Terra Maple Balsamic Vinegar. Serve immediately.
Whipped Cream recipe © Laurie Sadowski, from The Allergy-Free Cook Bakes Cakes and Cookies. Reprinted with permission of Book Publishing Company, www.bookpubco.com.