Welcome the aromas and flavors of Autumn into the house with this quick and easy recipe for baked stuffed apples.
Some apples are more suited for this way of cooking than others, particularly those that retain their shape and “appley” flavor, such as the ever popular Honeycrisp. For that classic apple taste and quality, the widely available Golden Delicious does a fine job.
5 to 6 large cooking apples
1 tablespoon coconut oil
1/2 cup cranberries, cut into halves
4 medjool dates, pitted and chopped
2 tablespoons liquid sweetener such as honey/ maple syrup/ agave nectar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Juice and zest of 1 orange
1/2 cup walnut pieces
Preheat oven to 400° F. Cut 1/2 inch off the top of each apple and set the tops aside. With a corer, carefully spoon out the flesh of the bottom part of each apple, leaving about 1/2 inch of the base and wall. Chop the apple flesh that’s been spooned out into small pieces and set aside.
Heat coconut oil in a skillet over medium heat. Add the chopped apple pieces, cranberries, dates, liquid sweetener, cardamom cinnamon, orange juice and zest. Cook until the apples and cranberries are soft, about 15 to 20 minutes. Turn off heat and stir in walnuts.
Spoon mixture into each apple bottom and cover with the top. Arrange the apples in a baking dish filled with 1/4 inch water. Cover with foil and bake until tender, about 25 to 30 minutes, depending on the apples. Remove from heat and allow to cool slightly before serving.
Visit Christine’s blog for more delicious recipes. She’s part of an e-cookbook collaboration called The Casual Veggie, and is donating part of the proceeds from sales made through her blog Vermilion Roots to a Nikela campaign that benefits lion preservation in Africa called ‘Lights for Botswana’. For more info, click here.