Baked Apples with Cashew-Raisin Cream Sauce

Category: Desserts

This good-for-you gourmet dessert features apples stuffed with walnuts and cinnamon, topped with a delicious sauce. Apples contain a wide variety of phytochemicals and are rich in pectin, a type of soluble fiber that helps to lower cholesterol.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (9)


3/4 cup raw cashews
1 cup unsweetened soy, hemp or almond milk
1 cup raisins, divided
1/2 teaspoon almond extract
6 large organic apples suitable for baking such as Braeburn, Jonagold or Honeycrisp
1 teaspoon cinnamon
pinch cardamom
1/2 teaspoon vanilla extract or pure vanilla bean powder
1/2 cup chopped walnuts


To make cream sauce, blend cashews, non-dairy milk, 1/2 cup of the raisins and almond extract in a high-powered blender. Set aside.

Preheat oven to 350 degrees F.
Core apples and place in a baking pan. Mix together remaining 1/2 cup of raisins, cinnamon, cardamom, vanilla and walnuts and spoon into the center of each apple. Cover lightly with foil and bake for 45 minutes or until apple is tender enough to pierce with a fork.

Place apples on a serving dish and drizzle cream sauce on top.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 357
Protein 7 g
Carbohydrates 54 g
Sugars 25 g
Total Fat 16.2 g
Saturated Fat 2.4 g
Cholesterol 0 mg
Sodium 42 mg
Fiber 8.1 g
Beta-Carotene 62 ug
Vitamin C 11 mg
Calcium 120 mg
Iron 2.6 mg
Folate 21 ug
Magnesium 99 mg
Potassium 606 mg
Zinc 1.7 mg
Selenium 5 ug

My Rating: 
(click on a star to select your rating)


07/30/2007 12:44 AM

Rated this recipe:

Everyone loved the sauce, though it was a bit on the raisin-sweet side. My 5 kids & I licked the plate (yum).

As far as the apple went, these were my changes:
-I cut them in half to make smaller portions
-Baked them for 50 min, or so, (it seemed like forever, 10 minutes at a time, until they were softened. Maybe they weren't supposed to be softened, I don't know, but they turned out absolutely delicious!)
-I turned them over about halfway through cooking, just in case it made a difference.
-sprinkled cinnamon on both sides

It definitely tasted dangerously sweet and better than apple pie (and this is coming from a family of 7 in our first week or so of "Eating to Live" and coming from a pallet pleasing Standard American Diet.

I will try it with a little less raisins next time, to reduce some of the sweetness, as being in my third week of ETL now, I have adjusted a lot to less sugary sweetness. But, we could eat this everyday! Maybe during the maintenance plan :-)
This comment was last edited on 07/30/2007 12:45 AM


11/21/2007 04:40 PM

Rated this recipe:

This was so delicious! I will also cut the apple in half next time and bake some rasins along with the halves, instead of putting them in the sauce (which was really already sweet enough with just the cashew butter I used). I also baked them at a higher temperature (the one specified in the other recipe for baked apples here), so it only took 25 minutes or so.


11/29/2008 08:00 PM

Rated this recipe:

After reading the other comments I put half the raisins in the sauce and half in with the apples. I'm not sure that was a good idea. The sauce was still sweet and rich. That's a lot of cashews and raisins. I'm not sure I like it though my companion liked it a lot. Also there seemed to be a lot more sauce than needed for 4 apples. I think there is a typo and the temperature should be 400 degrees. That worked for me and nothing burned. I might try banana walnut ice cream as a topping next time.


05/04/2010 09:25 PM

Rated this recipe:

Instead of baking apples, I core and cut apples in chunks (sometimes with skin on, other times off) and steam them until tender-firm. Then add as much or as little cream sauce on top as desired. Leftover cream sauce freezes very well. Sometimes I'll use the cream sauce as a dip for sliced raw apples as a quick summertime dessert -- also delicious!


02/13/2012 02:07 PM

Rated this recipe:

Great dip! I soaked the raisins in hot water a few minutes before blending. I served this with raw apples and bananas. Yum!


09/12/2012 11:02 PM

Rated this recipe:

The sauce is great! I made mine this first time with dried plums (we're out of raisins) and it wasn't too sweet.
This comment was last edited on 09/13/2012 12:53 AM


04/18/2014 10:48 PM

Rated this recipe:

This cashew raisin sauce is the sole reason my weight hasn't budged in the last couple months, I'm sure. I made the recipe as is the first time, then figured out that the sauce alone made an awesome dip for raw, cut up apples. Too awesome, in fact.


02/18/2015 04:15 PM

Rated this recipe: (no rating)

Absolutely delicious!! I accidentally skipped ahead and added the spices and both extracts to the sauce, but it was fabulous. Quick version was to cut apples in chunks as another reader suggested and steam with raisins and walnuts.


05/20/2016 03:39 PM

Rated this recipe: (no rating)

Should the apples be peeled prior to baking?

Mir3 replies:

04/21/2017 07:52 AM

Rated this recipe:

If apples are organic, it is unnecessary to peel them.