Tuesday, December 9, 2014

simple baked apples

Are you starting to feel a little overwhelmed by the holiday indulgences?  I love a good pumpkin or pecan pie as much as the next girl, especially when made from scratch from whole ingredients.  But sometimes you want something to satisfy the sweet tooth, without all the hullabaloo.  This is it!

We did our annual order of a bushel of apples in October, and I have a few lingering in the crisper drawer.  Also, our winter CSA has begun, and we got several beautiful, crisp apples in our box.  So, for Family Dinner last night, I whipped up some baked apples!  My Grandma Joy, who died when I was in sixth grade, used to make these a lot, so it's a happy food memory.

The recipe is adapted from one of my trustiest sources - a Better Homes & Gardens cookbook I received at one of my bridal showers.

Simple Baked Apples
6 baking apples (Granny Smith, Jonathan, Rome - something that will hold its shape.  I used Cameos)
1/4 C sucanat or other evaporated cane juice product
1/2 C raisins or other dried fruit (cut into raisin-sized pieces if large)
1/2 t nutmeg
1 t cinnamon
pinch salt
1 C freshly-squeezed orange juice

Oven 350

Core the apples, leaving them intact.  Use a paring knife to cut away the ring of skin around the top core.  Place the apples in an oven-safe baking dish.

Combine sucanat, raisins, nutmeg, cinnamon, and salt in a bowl.  Stuff the mixture into the holes in the apples.  Place any excess stuffing mixture into the baking dish with the apples.

Pour the orange juice into the baking dish.  Use a spoon to scoop some juice over each apple.

Bake for 45 minutes, or until apples are tender.  Baste 2-3 times during baking, using a spoon to scoop juice over each apple.

Serve plain, with whipped cream, or with vanilla ice cream.  Make sure to spoon a little of the sweet syrup over the apples and ice cream!

Serves 6

[This post submitted to Fat Tuesday 12/9/14.]

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