As I sit here on my couch in my sweatpants, eating a leftover warm, soft, crumbly homemade stuffed apple, I keep thinking about two things.
1 - Why haven’t I ever made, let alone eaten a stuffed apple before?! I am obsessed with autumn, it’s my absolute favorite season. And can you get anymore autumn than a stuffed apple with dried fruit and cinnamon? Maybe if I threw some pumpkin in there…
2 - I don’t want to do my homework, not because I am not enjoying my classes (I am), but I would much rather do something that I want to do rather than something that I need to do. Does anyone else feel that way too?
These apples were a major hit at my pumpkin carving/decorating party this past weekend. (Scroll down to our award winning pumpkins. Mine is clearly the most moo-tiful pumpkin, Joe's is the most hipster pumpkin (he used a green pumpkin-squash thing), and Mollie's won most puuurfect.) All in all a very successful evening, thanks in part to these delicious stuffed apple purses. I highly suggest you make a batch and let me know how they are!
Makes: 5 apples
Prep time: 10 minutes
Cook time: 30-40 minutes
5 apples (most variety of apples will do except for green apple or red delicious. I suggest honeycrisp)
1/4 cup gluten free oats
1/4 cup pecans, chopped
1/4 cup raisins
1/4 cup dried apple, chopped (I used dried apple rings from Trader Joe's)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons honey
3 tablespoons butter
1. Preheat the oven to 350 degrees and line a baking tray with parchment paper.
2. To core the apples, use a paring knife to cut around the stem. Take a small spoon and retrace where you just cut with the knife. Scoop out the core of the apple. The well should go past the seeds but not puncture the bottom of the apple. The width of the opening should be about an inch across.
3. Peel the very top of the apple, just one strip around the opening of the hole. Gently score each apple on the exterior so that the heat may escape when baking.
4. Add the oats, chopped pecans, raisins, chopped dried apple, vanilla extract, cinnamon, clove, and honey into a small bowl. Mix until well combined.
5. Cut the butter into small cubes. Reserve 5 cubes and add the rest into the stuffing mixture. Mix thoroughly until the the butter is equally distributed.
6. Evenly stuff the mixture into all apples and place one piece of butter on the top of each apple.
7. Place the apples on the parchment lined tray and bake them for 30-40 minutes, until the top is golden brown and the apples are soft.
Best enjoyed warm!
If the urge strikes you, serve with dairy-free ice cream or a drizzle of your favorite almond butter.
Pairs well with "Autumn Leaves" by Cannonball Adderley. There are dozens of covers of this jazz standard, and they're generally all great. Highly recommend.