Why have I not developed a habit of baking apples? They are so quick to do and everyone loves them. This apple season I am determined to test a few variations on this theme and add some new apple recipes to my repertoire.
This particular recipe is inspired by Maria Meridith at Family Fresh Cooking. I love both walnuts and dates, so this recipe caught my eye. Naturally I changed the original recipe a bit based on what I had or didn’t have in the kitchen, and based on how many dates and walnuts I figured I could stuff into an apple.
A prime consideration in baking an apple is to be certain that the apple variety you have is actually a good cooking apple. Check your local varieties for this information. I baked three apples: two Fuji and one Gala. Both bake well. The flavors are rich and the apple flesh stays firm when fully cooked. Even though I have been a Fuji lover for years, I had to admit that the Gala had a finer texture for this dish. (Read my tip on figuring out whether an apple is a cooking apple.)
These baked apples have no added sugar, making them a possible choice for breakfast. I enjoyed a cold baked apple with cold cream on a HOT fall morning and decided that a baked apple for breakfast now and then is a little bit of Heaven.
Serve the baked apples with a drizzle of heavy cream or a dollop of sweetened lebneh or Greek yogurt. Maple syrup as a sweetener would be a perfect complement to the apple flavor. These baked apples are divine served warm or cold. Make several extras to have in the refrigerator. What a wonderful snack to have when you come from working in the garden!
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