Image by elana's pantry via Flickr
With the bountiful apple harvest this year, it’s a rare person who doesn’t end up with a bushel, a peck, or only a pound of apples. But what to do with them?
In my apple cookbook, From the Apple Orchard – Recipes for Apple Lovers, I have over 150 ways of preparing apples. In this expanded edition I included recent favorites as well as many “oldies but goodies” that were not in the first edition.
Below is the Baked Apple dish I made last night for supper. It is an easy and tasty apple dessert, low on calories and high on fiber and flavor.
The apples were hand picked and the cider used was pressed a few days ago at an outside cider making session. I like to think this added to the flavor of the dish, as I got to turn the handle on the press a few times.
Baked Apples
4 Granny Smith apples
2 tablespoons dried dates, chopped or
2 tablespoons raisins
1/4 cup chopped pecans or walnuts
1 teaspoon cinnamon
2 tablespoons honey
2 teaspoons lemon juice
1 cup apple cider
Wash apples. Core out each center, leaving about ½ inch at bottom to provide a base for the rest of ingredients. Peel a section at the top of the apple.
Mix remainder of ingredients except apple cider. Fill each apple with mixture. Place apples in baking dish. Pour apple cider around apples in dish. Bake at 375 degrees F. for 45 minutes. Baste apples with cider every 15 minutes. Serve warm or cold.
Makes 4
To your enjoyment of apples,
Lee Jackson
author of From the Apple Orchard – Recipes for Apple Lovers
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards
The Littlest Christmas Kitten
