Why baked apples belong in a sugar-free kitchen

Baked apples are one of the few puddings that genuinely get better when you take the sugar out. A Bramley in a hot oven collapses into something soft, fluffy and almost custard-like, and the flavour that comes forward is the fruit itself: sharp, fragrant and far more interesting than a plain sugared version. Because you are not relying on a caramel crust, you can serve the whole thing with cream or yoghurt and still feel you have eaten a proper winter pudding rather than a compromise.

What makes this recipe work is the filling. Cinnamon, chopped nuts and a knob of butter do the heavy lifting, while a small amount of sweetener takes the sharp edge off the apple. One apple per person is a generous, satisfying portion, and the whole thing comes together in about ten minutes before it goes in the oven.

Choosing the right British apples

The apple you pick matters more here than in almost any other bake, because there is no sugar to hide behind. Choose firm fruit of roughly the same size so they cook at the same rate.

• Bramley — the classic choice. Large, very sharp and collapses beautifully into a soft, fluffy texture. One apple per person is plenty.
• Cox's Orange Pippin — firmer, with a sweet-sharp, nutty flavour. It holds its shape, so choose this if you like a little bite in the middle.
• Egremont Russet — dense and slightly pear-drop scented, and it keeps its shape well under heat.
• Braeburn — widely available, firm and sweet. It will not collapse, so expect a more sliceable result.

Avoid anything floury, mealy or past its best; the texture will be unpleasant and the flavour thin. If you are baking for one or two, buy loose apples from a market or farm shop and pick the firmest ones you can find.

The filling: cinnamon, nuts and a little sweetener

For each apple, allow about a teaspoon of softened butter, a tablespoon of chopped nuts, a good pinch of ground cinnamon and one to two teaspoons of your chosen sweetener. Mix it together in a small bowl before you start coring, so you can fill each apple quickly.

Erythritol and stevia blends behave best in baking because they do not need to brown or melt, and they stay stable in the oven. Use them sparingly: more than two teaspoons per apple and you will notice a cooling aftertaste. Xylitol also works, but keep it well away from dogs — even small amounts are highly toxic to them. If you are happy with a few grams of natural sugar, a single chopped date or three or four raisins added to the cavity brings welcome moisture and a toffee note.

For the nuts, hazelnuts are the best match, especially toasted first in a dry pan for three or four minutes and then cooled and chopped. Walnuts, pecan halves and flaked almonds all work well too. A pinch of salt, some finely grated orange zest, a few drops of vanilla or a scrape of nutmeg will lift the whole dish.

How to bake them

Heat the oven to 180°C (160°C fan, gas mark 4). Core each apple with a corer or a small sharp knife, working from the top and stopping about a centimetre from the base so the filling cannot escape. Score a shallow cut around the equator of each apple — this stops the skin splitting as it swells.

• Stand the apples snugly in a baking dish and pour two or three tablespoons of water or unsweetened apple juice into the dish. This stops them sticking and gives you a little syrup to baste with.
• Spoon the filling into each cavity, pressing it down gently, and top with a small knob of butter.
• Cover loosely with foil and bake for 25 minutes, then uncover and continue for a further 15 to 25 minutes.
• Bramleys need 40 to 50 minutes in total; firmer apples such as Cox or Braeburn need 35 to 45. They are ready when a skewer slides in with no resistance at all.
• Baste once or twice with the juices in the dish.

Fan ovens dry things out, so start checking five minutes early. If the tops are browning too quickly, simply tent the foil back over.

Toppings and easy variations

The tang of a cultured dairy topping is the perfect foil for the sweetener, so serve them warm with Greek yoghurt, crème fraîche or a proper custard made with whole milk and vanilla. A scattering of toasted oats and extra nuts adds crunch.

• Swap cinnamon for ground cardamom and use chopped pistachios.
• Use mixed spice with walnuts and tuck a few blackberries into the cavity.
• Stir a tablespoon of porridge oats into the filling for a crumble-like texture.
• A spoonful of clotted cream turns it into a weekend treat.

Making ahead, storing and serving

These bake beautifully in advance. Cool them, cover and refrigerate for up to two days, then reheat at 160°C for fifteen minutes with a splash of water in the dish, or give them a minute or two in the microwave. They also freeze well individually for up to three months; thaw overnight in the fridge and reheat gently.

A cold leftover baked apple is excellent stirred through porridge or spooned over yoghurt for breakfast. One word of warning: erythritol and similar sweeteners can crystallise as they cool, so these are best eaten warm. And be honest about the label — a large Bramley still contains its own natural sugars, so this is a no-added-sugar pudding rather than a sugar-free one in the strictest sense. It is, all the same, a very good way to end a chilly evening.