Sugar-free baked inside fresh Autumn apples with pumpkin-and-nut filling is an incredible treat for everyone who wants to cut down the sugar intake, or just for those who prefer everything natural in a meal:)
4 large apples
200 g sweet pumpkin, skin and seeds removed
50 g walnuts + a few toated nuts for garnishing
zest and juice of 1 orange
1/3 cup seedless grapes (or a handful of raisins)
a squeeze of lemon juice
1 tsp cinnamon
1/2 cup water
Wash the apples and carefully cut out the core. Arrange them in glass or ceramic ovenproof dish(es) and squeeze some lemon juice into the middle of each apple (it will prevent them from going brown while you’re making the filling).
Preheat the oven to 180°C/350°F.
Grate the pumpkin finely. Scrape top layer of the orange peel to produce zest. Mince the walnuts. In a small bowl, combine the grated pumpkin, orange zest, walnuts, grapes and cinnamon. Squeeze the orange juice over. Mix everything well. Spoon the filling into the apples until it’s about to overflow, along with the remaining juice. Pour water around the apples. Bake for 20-30 minutes until desired tenderness (use a toothpick to check the doneness). (You may have to tent the tops with foil half way through to prevent from over-browning, if the apples are hard enough). Spoon juices remaining in dish over the apples, allow to cool for 5 minutes. Add nuts to the topping, sprinkle with cinnamon and serve.