A Light, Comforting Dessert for Cooler Days
As the busy holiday season fades, many of us crave something that feels both nourishing and satisfying without being too heavy. These baked apples with lemon and tahini answer that perfectly — a tender, fragrant dessert that gently bridges indulgence and balance.
The star of this dish is the humble apple, roasted until soft and yielding, filled with a fruity, spiced mix and crowned with a crisp oat and sesame topping. This treat feels warm and comforting, yet its flavours remain fresh and enlivened by lemon and tahini.
It’s also naturally adaptable for different diets. Whether you eat dairy or prefer plant-based options, this dessert welcomes a variety of finishing touches — from creamy yoghurts to rich ice creams.
This recipe yields about six portions, making it great for family dinners or casual get-togethers. The aroma that wafts from the oven as these apples roast will draw everyone to the table with anticipation.
Ingredients You’ll Need
Apples & Basics
- 3 large Granny Smith apples (or another firm, tart variety)
- 200 ml apple juice (to keep the apples moist while baking)
- Optional for serving: cream, yoghurt, or vanilla ice cream (dairy or plant-based)
For the Fruity Filling
- 70 g mixed dried fruits (such as raisins, diced figs, chopped apricots or dates)
- 25 g shelled pecans, finely chopped
- 25 g light or dark brown sugar
- 30 g tahini paste
- ½ teaspoon ground cinnamon
- Zest of 1 small lemon
- 1 tablespoon freshly squeezed lemon juice
- A pinch (about ⅛ tsp) flaky sea salt
For the Oat & Sesame Crisp
- 25 g rolled oats
- 15 g sesame seeds
- 1 tablespoon olive oil or melted coconut oil
- 1 tablespoon maple syrup
- A pinch (about ⅛ tsp) flaky sea salt
These ingredients combine to offer layers of texture and taste: soft baked fruit, nutty tahini and citrus brightness, and a crunchy oat garnish that becomes beautifully golden in the oven.
Preparing the Apples
Begin by rinsing and patting dry the apples. Slice each one in half from top to bottom and use a teaspoon to remove the core, leaving a well-formed cavity about 3 cm across in each half.
Place the apple halves cut side up in a snug ovenproof dish or baking tray that holds them closely together. Pour half of the apple juice around the apples — not over them — so they steam gently and don’t dry out as they roast.
This preparation layer sets the stage for the apples to become perfectly tender without collapsing or drying.
Making the Filling
In a bowl, combine the mixed dried fruits with chopped pecans, brown sugar, tahini, ground cinnamon, lemon zest, lemon juice and the pinch of salt.
Stir the mixture thoroughly so each element is well coated — the tahini helps bind everything together, adding richness and depth of flavour. Spoon about 1 tablespoon of this mixture into the cavity of each apple half, pressing lightly so it stays in place.
This fruity filling adds both sweetness and complexity to the finished dessert, and the lemon components keep it lively rather than cloying.
The Oat & Sesame Topping
While the apples begin to cook, prepare the crunchy topping: in a small bowl mix together the oats, sesame seeds, maple syrup, chosen oil and sea salt.
This topping brings contrast to the soft apples — crisp and toasty — and the sesame seeds give a fascinating, slightly exotic twist when roasted.
Baking: Step by Step
Preheat your oven to 210 °C (190 °C fan) or the equivalent in Fahrenheit.
- First Stage: Cover the baking dish with foil and bake the apples for about 30 minutes so they begin to soften and the filling warms through.
- Top & Continue Baking: Remove the foil and distribute the oat and sesame mixture evenly over the apples. Pour the remaining apple juice into the base of the dish.
- Lower the Heat: Reduce the oven temperature to 200 °C (180 °C fan). Return the uncovered dish to the oven and bake for another 30 minutes, or until the apples are tender and the oat topping has turned golden brown.
If the topping browns too quickly, loosely cover with foil again to avoid burning.
Serving Suggestions
Once baked, allow the apples to rest for a few minutes — this helps the flavours settle and makes them easier to handle.
Serve warm, with a generous scoop of your favourite accompaniment. A splash of cream brings a rich, luxurious finish; yoghurt adds a refreshing counterpoint; or a scoop of vanilla ice cream melts into the warm apples for an indulgent touch.
The interplay of soft fruit, tangy lemon, nutty tahini and crisp topping makes every mouthful satisfying.
Variations and Tips
Add Warm Spices
You can enhance the filling with a bit more warming spice. A light dusting of nutmeg or a touch of ground cardamom will add aromatic complexity that complements the apple and tahini beautifully.
Change the Nuts
Pecans are lovely here, but you could also use walnuts, almonds or even chopped hazelnuts — each will bring a slightly different texture and flavour.
Sweetness Balance
If your dried fruit is very sweet, consider reducing the brown sugar slightly. Likewise, if you prefer a more caramelised finish, a little extra maple syrup in the oat crisp can elevate the sweetness.
Seasonal Twists
This dessert works just as well with a mix of apples and pears, or with dried cranberries in place of some of the fruit for a festive accent.
Why This Works
This dish combines comforting elements with thoughtful contrasts — soft roasted apples filled with fruit and nuts, brightened with citrus, balanced by tahini’s mellow richness, and finished with a crisp topping that adds texture and visual appeal.
It’s a dessert that feels grounded and warm without being overly rich, perfect for cosy evenings or sharing with friends after a simple meal.
