Vary with different nuts, fruits and juices for delicious, nutricious baked apples any time of year.
- 1/2 cup pecans, chopped (sub almonds or walnuts)
- 1/2 cup Medjool dates, pitted and finely chopped ( sub dried apricots, plums or raisins)
- zest and juice of two oranges (sub 2 tablespoons OJ concentrate or 4 oz orange juice)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 6 baking apples (Braeburn, Granny Smith, Jonagold or Gala)
- 2 tablespoons butter or vegan butter, chopped (optional)
- apple juice or cider for baking (at least 12 oz or more)
- Preheat oven to 350°F and set aside a deep baking pan or pie plate.
- In a large bowl mix together nuts, dates, orange zest and juice, cinnamon and salt. (If needed, add sweetener like honey, agave or stevia to suit.)
- Wash and core apples; leaving a half inch of apple on the bottom to hold in filling. Cut one inch off tops, stuff apples with mixture and dot with butter (optional).
- Place apples in pan and add apple juice. Cover with foil and bake 40-60 minutes, until apples are fork tender but not falling apart. Large apples may need up to 80 minutes.
- Serve warm or at room temperature, with extra apple juices from the pan.
- Baked apples taste even better on day two. When cool, wrap and refrigerate leftovers up to a week.
Adapted from Baked Apples with Dates and Pecans from The Cancer Fighting Cookbook by Rebecca Katz