A Note From KristinI'm so excited to have Erin from the blog Eat Real, Stay Sane back to share another delicious recipe. Last time Erin was here she shared a summer favorite: kebobs. Today, Erin is stopping by with a naturally-sweet fall dessert (or weekend breakfast) the whole family will love. Thank you, Erin!
Every year growing up, my family would drive up to Apple Hill in Placerville, California and buy several huge boxes of apples. Cooking, mashing, and canning those apples became a tradition our family loved –not to mention enjoying insane amounts of the best homemade applesauce in existence.
(That reminds me. Time to text Mom and get the recipe – that’ll definitely be one for the blog!)
Ever since then, I’ve been an apple snob. I haven’t bought anything but a Fuji in years because those were our family faves. Of course, this baked apple recipe doesn’t require you to be as picky as I am. Really, any sweet apple will do, such as a Gala or maybe even a Golden Delicious.
The first time I ever tasted a baked apple happened just a few months ago. One night, I was craving something sweet, but my husband and I were trying to be good eaters. A couple of years ago, we would’ve zipped over to Cold Stone for a massive cup of ice cream complete with cookie dough batter, fudge, and all sorts of stuff that gives real food eaters the heebie-jeebies. And diabeetus.
My husband decided to make baked apples (which I had never even heard of), and I was excited for this new treat! Really, that’s the secret to being good – you have to have a bunch of go-to recipes in your repertoire to satisfy just the craving you’re having. Or you’ll end up eating a heart-attack-in-a-cup, like we used to.
If you like cinnamon, sucanat, apples, puppies, and being an American, then you will love this dessert. Because you bake the apples in the oven, all the butter and sucanat and cinnamon soak into the apple, making it super tender and juicy. My favorite part is the gooey syrup that oozes out when you cut a slice– perfect for dunking individual slices. YUM!!
Guys, this recipe is super-duper easy. Just cut, fill, and bake and you’ve satiated that sweet craving.
Okay, enough talk about how amazing these healthy sweet treats are! Down to business.
- 2 TB butter, softened
- 2 tsp ground cinnamon + few dashes for sprinkling
- 2 TB sucanat (where to buy)
- 2 large sweet apples such as Fuji, Gala, or Golden Delicious (preferably organic since apples are on the dirty dozen list)
- Optional: 2 T dried fruit or nuts (I like to add cranberries, raisins, and pecans)
- Optional: 1⁄4 C apple juice or water
- Preheat oven to 350 degrees.
- Cut out the cores of the apples (this tool is handy) about 3⁄4 of the way down. Make sure not to cut all the way through or the good stuff will fall out the bottom when it melts!
- Mix together all the ingredients and plug into your apples. Usually we sprinkle the top with more cinnamon.
- Place apples on cookie sheet (or muffin pan) and put it in the oven for 30 minutes. For extra-tender apples add the apple juice or water to the sheet.
- Take apples out and allow to cool a few minutes before serving.
- Yields two apples; can easily double or triple recipe as needed.
Note from Kristin: My apple supply is a bit limited right now, so I used Granny Smith apples (a sour variety) and they were delicious in this recipe! I poured a couple of tablespoons of heavy grass-fed cream over each apple for a special breakfast treat. YUMMO!
Erin Smith blogs with the husband over at Eat Real Stay Sane. She’s abnormally obsessed with peanut butter, teddy bears, and science fiction. Also, she will accept any picture of border collie puppies. Or real border collies. Follow her on Facebook and her blog.
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