Maple Apples with Cashew cream

This definitely brightened up a dull Monday and was really filling too.  It’s based on an original recipe from Dishing up the Dirt (who do some fantastic stuff – worth checking them out on Facebook).  I love hot apples in winter – I like using normal dessert apples rather than cooking apples for this dish, as I find the dessert ones hold their shape rather than going to mush (although I do like mush too!).

You can make the cashew cream in advance and then just fry up the apples in the morning.

Maple Apples with Cashew cream


Cashew Cream (enough for 2-3 portions)

  • Soak 100g cashews in water for at least 30mins ( I soaked mine overnight)
  • 50ml almond milk
  • 1 teaspoon lemon juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla extract

Drain the cashews and blend with the other ingredients to form a thick cream. Keep in the fridge.  This makes enough for 2 – 3 portions.

Maple Apple (serves one)

  • 1 dessert apple – keep the skin on and cut into chunks
  • 1 teaspoon walnut oil (or coconut oil)
  • 1 teaspoon maple syrup
  • 20g walnuts – broken up
  • 1 teaspoon pumpkin seeds
  • sprinkle of cinnamon
  • Small grating of nutmeg

Heat the oil in a frying pan and add the apple.  Cook for 5 minutes – the apple will be tender.

Add the walnuts, pumpkin seeds, maple syrup, cinnamon and nutmeg – toss well and cook for a further 2 minutes.  Keep tossing the pan to get everything nicely coated.

Serve warm with the cashew cream