A few weeks ago Dennis and I made our annual pilgrimage to Warwick, New York to go apple picking. We now have a produce drawer full of fresh, crisp apples. We’ve both been snacking on an apple a day, but I’ve also been looking for different ways to prepare them, so we don’t get too bored with them. Baked apples are always a quick and easy way to cook up a few apples, and they make a tasty dessert. These can be prepared while you’re making dinner, and popped in the oven while your meal is eaten. They’re terrific served with a scoop of non-dairy vanilla ice cream or coconut whipped topping.
I’m not sure what type of apples I used, as the orchard we went to has many different varieties, but I think they might have been honeycrisp. Any firm baking apple will do. If you don’t like nuts, consider using raisins or dried cranberries instead of walnuts or pecans.
- 4 large baking apples, such as honeycrisp, jonagold or fuji
- ¼ cup maple syrup
- ¼ cup rolled oats
- ¼ cup walnuts or pecans, chopped
- 1 teaspoon cinnamon
- ¾ cup hot water
- Preheat oven to 375°F.
- Use a sharp knife or apple corer to remove the cores of the apples. Create a well that’s about ¾-inch wide, and leave about half an inch at the bottom.
- Mix the maple syrup, rolled oats, nuts, and cinnamon in a bowl. Divide the mixture between the apples, packing the wells firmly.
- Arrange the apples in a baking dish. Pour the water into the bottom of the dish and bake for 35 to 45 minutes. The apples should be tender but not mushy. You can test the apples by poking a small knife through an apple. It should slide in and out of the apple easily, with no resistance. The skin on the apples will also become wrinkled and soft.
- Serve with a scoop of vegan ice cream or So Delicious Coco Whip and a sprinkle of cinnamon.