By Alicia Ghio
I have always found this time of year interesting when it comes to the food that’s “in season.” It’s a month that is in flux – part summer, part fall. You can still find some summer tomatoes and zucchini yet you can also find heartier ingredients like winter squash, pears and, of course, apples.
Apples can do it all: savory or sweet, raw or cooked. And while they say certain apple varieties are better for baking or cooking than others, I say that the best apple to use is the one you have on hand.
This recipe for baked apples gives you a slightly heathier take on a fall favorite. Paired with a heavy dose of cinnamon and chopped pecans, these baked apples are a simple dessert perfect for a September dinner.
- 4 apples, washed and cored
- 1/3 cup chopped pecans
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted (or use melted butter)
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- Pinch of salt
- 1/2 cup water
- Preheat oven to 350 degrees Fahrenheit.
- Wash and core your apples. Stand them up in an 8 x 8 baking dish.
- In a small bowl, combine the chopped pecans, maple syrup and vanilla. Stir to combine. Spoon the mixture into the cored out hole in the apples.
- In another small bowl, whisk together the coconut oil, nutmeg, ginger, cinnamon and salt.
- Spoon the mixture on the top of the apples.
- Pour the water into the bottom of the baking dish, around the base of the apples.
- Place in oven and cook until the apples are softened (fork tender), about 40 to 60 minutes depending on the size of the apples.
- Serve hot from the oven or at room temperature.
- A scoop of ice cream is fantastic with baked apples, but for a healthier option top with a dollop of yogurt.