A few weeks ago, I was in my homeland aka Vermont, The Green Mountain state.
We went on one of my favorite fall excursions to the apple orchard.
After coming home with a bunch-ton of apples, I needed something to do with them. I mean, besides eating them sliced with almond butter or sprinkled with cinnamon all day long.
Stabbing myself approximately 75 times.
These were baked in their juices for about 40 minutes.
I heart these baked apples for more a few reasons. One being that there are no added sweeteners– no honey, no maple syrup, no nothin’. These baked apples don’t need it. The fruits are naturally sweet enough.
If I weren’t in the middle of the Fall Nutritional Reset, I would definitely top these with some vanilla ice cream… SO delicious. It’s like apple pie, minus the pie.
- 4 apples (I used cortland...I think)
- ½ cup pecans, chopped
- ¼ cup raisins
- ½ cup pear, chopped
- 1 Tbsp cinnamon
- Grass-fed butter (I used Kerrygold)
- Preheat your oven to 375 F
- In a small bowl, mix your chopped pecans, chopped pear, raisins and cinnamon. Mix until combined.
- Core your apples and scoop out a little bit of the meats.
- Fill your apples with the pecan/pear/raisin mixture. (It helps to press the filling down with a spoon)
- Place your apples in a glass baking dish and top with a pad of butter
- Fill the dish with a ½ inch of water
- Bake for 30 to 40 minutes
- Serve with a spoonful of juices