January 8, 2014
For Christmas, I was given a bag full of giant Honeycrisp apples (my favorite), and after snacking on a few in the usual way with sunflower seed butter, I thought it would be fun to fill and bake a couple for Matt and I to eat for breakfast. They were delicious.
Here's how we made them:
2 large apples
1/4 cup chopped nuts (I use walnuts and pecans)
1-2 tablespoons dried raisins, currants, or dates (chopped)
1 tablespoon butter or ghee, melted
1/2 teaspoon ground cinnamon
Pinch of ground ginger, cloves, and/or nutmeg (optional)
Pinch of salt
Preheat oven to 375°F.
Rinse the apples, and pat dry. Core the with an apple corer or paring knife, and cover the bottom of both apples with a piece of foil. Place in a small baking dish (I used a bread loaf pan), and set aside.
Combine the nuts, dried fruit, butter/ghee, ground spices and the salt together in a small bowl. Using a small spoon, scoop the mixture into the cores of both apples.
Place the baking dish with the filled apples in a preheated oven for 40-60 minutes, or until the apples are soft. Remove from oven, and let cool for 5-10 minutes. Serve warm.