Baked apples with yoghurt and pistachios
The scent of an afternoon treat: when the oven smells of apple and cinnamon, your snack is already halfway there.
Cuisine: International · Course: Dessert
Ingredients
Servings: 2
- 2 mele medie, circa 350–400 g totali
- 160 g skyr bianco naturale o yogurt greco denso
- 20 g pistacchi sgusciati non salati
- Cannella in polvere quanto basta
- 2–3 cucchiai d’acqua
Method
- Scalda il forno statico a 180 °C. Lava bene le mele e tagliale a metà lasciando la buccia. Elimina il torsolo con un cucchiaino, ricavando un piccolo incavo senza bucare il fondo.
- Metti le quattro metà in una pirofila, con la parte tagliata rivolta verso l’alto. Spolverale con poca cannella e versa l’acqua sul fondo della teglia.
- Cuoci per circa 25–35 minuti. Controlla con la punta di un coltello: la polpa deve essere tenera ma conservare la forma. Mele molto grandi o sode possono richiedere qualche minuto in più.
- Trita grossolanamente i pistacchi. Lavora lo skyr con un cucchiaio per renderlo cremoso; non occorre montarlo.
- Lascia intiepidire le mele per qualche minuto. Distribuisci lo skyr negli incavi, aggiungi i pistacchi e completa, se ti piace, con un’altra piccola spolverata di cannella. Servi subito.
Allergens: latte, pistacchi
When the oven smells of apple and cinnamon, your afternoon treat is already halfway there. These baked apples with yogurt and pistachios are simple to make: tender fruit, cool cream and a crunchy topping. The trick is to fill the apples after baking.
Times and servings
Serves 2. Preparation 10 minutes · Cooking 25–35 minutes · Total about 35–45 minutes, plus a few minutes to cool slightly. Times vary with ingredient size, cookware and equipment.
Ingredients for 2
• 2 medium apples, about 350–400 g in total
• 160 g plain skyr or thick Greek yogurt
• 20 g unsalted shelled pistachios
• Ground cinnamon as needed
• 2–3 tablespoons water
How to make baked apples with yogurt and pistachios
1. Heat a conventional oven to 180°C. Wash the apples well and cut in half, leaving the skin on. Remove the cores with a teaspoon to make a small hollow without piercing the bottom.
2. Place the four halves in a baking dish, cut-side up. Sprinkle with a little cinnamon and pour the water into the bottom of the dish.
3. Bake for about 25–35 minutes. Check with the tip of a knife: the flesh should be tender but still hold its shape. Very large or firm apples may need a few more minutes.
4. Roughly chop the pistachios. Stir the skyr with a spoon until creamy; there is no need to whip it.
5. Let the apples cool slightly for a few minutes. Spoon the skyr into the hollows, add the pistachios and finish with another light sprinkle of cinnamon, if you like. Serve immediately.
CHIARA!’s tip
If preparing ahead, refrigerate the baked fruit and yogurt separately. Add the yogurt and pistachios just before serving, after gently warming the fruit.
Estimated nutrition per serving
About 180 kcal · Protein 10.1 g · Carbohydrate 19.9 g · Fat 5.8 g.
Calculated with 375 g whole apples, the midpoint of the stated range: about 319 g edible fruit (CREA yield 85%). Plain Arla skyr and shelled pistachios are used. Estimated values per serving. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.
