Yummy Baked Apples
If you know me, you know I ADORE Fall. Not the dreary, windy Fall that’s happening outside my window now, but the brisk, crisp, sun-is-shining, leaves are turning Autumn. I could live in perpetual Fall and be one very happy girl indeed. I also enjoy the seasonal food that goes with this time of year: squashes, apples, pears (but I do miss my summer berries, peaches and nectarines), pumpkin, cranberries. Something about those healthy, hearty foods say “cuddle with me.” As soon as I get my Snuggie, I’m good to go (I should be getting mine in the mail soon!)
In the spirit of my favorite season, I’m posting a baked apple recipe that I’m going to be trying out this weekend. Baked apples remind of being a child during this time of year, and I loved how my kitchen filled up with the smell of cinnamon. I think you should try this recipe out too and we’ll compare notes.
Unfortunately, making this recipe is going to be the highlite of my weekend since I’ll be hitting the books HARD…Oh, and I’ll be testing a pumpkin scone recipe for my Food Production Mgmt class. The recipe calls for MAJOR amounts of sugar, and I realized that this is the first time I’ll have that “crack” in my apartment. You can bet that it’s going in the garbage, and that my neighbors will love me when I pawn off my sugar-laden baked goods on them.
Oh, and one more thing involving baking–I just ordered these muffin mixes, created by another Holistic Health Counselor. They look ah-maz-ing…I ordered the apple and cacao flavored, and since they were covered by Daily Candy today, I’m sure they’ll be running out of stock soon!
Baked Apples Stuffed with Cranberries and Almonds (From Whole Foods)
Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples’ hint of cardamom–though you could substitute cinnamon. They make a great stuffing alternative for those who don’t eat wheat or gluten. They’re also tasty for breakfast, snack or dessert–perhaps with whipped cream.
2 Granny Smith apples
1 tablespoon butter
1 cup fresh or frozen and thawed cranberries
2 tablespoons honey
1/4 teaspoon ground cardamom
6 dates, pitted and chopped
Zest and juice of 1 orange
2 tablespoons roasted almonds, roughly chopped
Preheat oven to 400°F. Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch-thick wall and base. Set aside. Melt butter in a large skillet over medium heat. Add cranberries, honey, cardamom, dates and orange juice and zest and cook until cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples). Uncover, carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.
Per serving (about 9oz/264g-wt.): 320 calories (80 from fat), 9g total fat, 4g saturated fat, 15mg cholesterol, 0mg sodium, 64g total carbohydrate (9g dietary fiber, 50g sugar), 3g protein