Not Your Mama’s Baked Apples
Sweet, cinnamony, caramelized goodness (and sometimes buttery). What we think of as a sweet treat, was once considered a dieters dessert or, a savory side-dish!
We’re ditching the butter & the sugar in this made-over recipe….how bout them apples?
- 4 large apples
- Coconut oil - about 1/4 cup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup walnuts, pecans, or almonds
- 1/4 cup raisins
- Pink salt- just a pinch!
Preheat oven to 375 degrees. In a small bowl, combine spices, salt, nuts and raisins with coconut oil- set aside. Coat casserole dish with coconut oil- set aside.
Core the apples- if you don’t have an apple corer, slice off the very top of the apple & use a melon baler (or spoon) to scoop out the core and seeds- no need to go all the way through the apple.
Place cored apples right side up in coconut-coated dish- spoon the coconut oil mixture into the cavity of each apple, don’t be shy! Pour water into bottom of dish so the apples are in about 1/4 inch of water.
Bake apples for about 30-40 minutes- they should be tender, slightly golden, and perfectly gooey
Pro tip: your favorite apples to eat aren’t always the best for baking! Look for these apple varieties for all your apple baked recipes and apple pies: rome beauty, mcintosh, granny smith, jonagold, golden delicious, or braeburn.
There you have it! 3 simple and delicious plant-based fall harvest recipes to add to your menu this thanksgiving! So convenient and easy to make that you can actually enjoy more time with the family instead of slaving away all day in the kitchen.