The idea behind this treat (courtesy www.foodnetwork.com) was to use some fresh apples to bake up an apple filling and then to stuff it into an ice-cream cone. Sugar-free whipped topping went atop the whole assemblage.
I used 8 large baking apples (a combination of Granny Smith and Golden Delicious) that were peeled and chopped, then stirred with cornstarch, vanilla extract, apple-juice concentrate, brown sugar, and raisins. All this cooked in a baking dish in the oven for 40 minutes—the first 20 of that time covered with foil and the last 20 uncovered. By the time 40 minutes have passed, the mixture is the consistency of regular apple-pie filling. At that point it’s ready to fill up the cones. (The website says this recipe is courtesy Wayne Brachman, Retro Desserts, Harper Collins Publishers 2000).
We shared these finished cones with the grandkiddos, but cones bring out the kid in any person, so the big kids—Hubby and I—enjoyed this healthy treat as much as any younger person could.
Apple Pie Cones
8 large baking apples
2 tablespoons cornstarch
1 tablespoon vanilla extract
3/4 cup apple juice concentrate, thawed
1/4 cup lightly packed dark brown sugar
1/4 cup dark or golden raisins
8 ice-cream cones
Preheat oven to 400 degrees. Peel, core, and cut the apples into 3/4-inch chunks. In a medium bowl whisk together the cornstarch, vanilla extract, apple-juice concentrate, and brown sugar. Add the apples and raisins; toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more. Stir occasionally to ensure even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filling into the ice-cream cones and serve, topped with whipped topping.