Thanksgiving is this week and I’ll admit, I’m not really into Thanksgiving pie. The only pie I like is pecan pie and sparingly at that. As far as Thanksgiving dessert goes, I’d much rather have something like these Maple Pecan Baked Apples.
These apples incorporate warm, fall flavors of cinnamon, nutmeg, cloves, and allspice. Pretty much tastes like an individual serving of apple crisp with a hint of pecan pie. This dessert is not only healthier than pie, I’d argue it’s even more delicious (though I may be biased as a non-pie lover). But I mean, what’s not to love about maple pecan baked apples?
What kind of apples should you use?
The short answer: Gala apples.
I tried using Cortland apples, because they are my favorite apple and supposedly good for baking. I cooked them the exact same way as these apples and when I took them out of the oven, they had completely lost their shape. It looked like an apple explosion in my oven, albeit a delicious explosion. I also tried to use Honeycrisp and they were better but still not as good as Gala Apples. Gala for the win!
Epicurious did a test of baked apples and found that Gala and Fuji were the best apples to bake.
Hollowing out the apples
First things first, you have to core your apples. BUT you don’t want to take out the core completely, because then your ingredients would fall out of the bottom. Instead, you want to remove most of the core, leaving about 1/2 inch of core at the bottom.
To start, slice off the top of the apple creating a “hat.” Don’t discard the “hats” because you will use them to bake.
I found the easiest way to hollow out the apples is to use a melon baller to start the hole and then use a pairing knife to hollow out the rest of the apple. Discard the cores of the apple and voila you’re ready to stuff them.
Stuffing the apples
The stuffing of this dessert is very healthy and grain-free/gluten-free. It consists of:
- Pecans (and almonds if you’d like)
- Maple Syrup
- Almond Flour
- Coconut Oil
- Maple Syrup
- Cinnamon
- A pinch of allspice, nutmeg, and cloves
Mix all of the stuffing ingredients in a bowl and spoon into the hollowed out core of each apple. Place each apple in a baking pan and pour in a little water or apple cider. Put the “hats” on the top of each apple. Cover with tin foil and bake until tender.
I know Thanksgiving is going to look different this year for the majority of people. I hope everyone has a happy and healthy Thanksgiving.
If you make these baked apples, let me know how you liked them! Share it with me on instagram , @thenutritionfiend, or Pinterest, @leangreennutrit.
Maple Pecan Baked Apples
Ingredients
- 6 Apples Gala or Fuji are best
- 3/4 cup Pecans or a mix of other chopped nuts
- 1/4 cup Almond Flour
- 2 tablespoons Maple Syrup
- 2 tablespoons Coconut Oil melted
- 1 tablespoon Cinnamon ground
- 1 pinch each of Allspice, Cloves, Nutmeg, and Ginger
- 1 pinch Salt
- 1/4 cup Cider/Apple Juice/Water
- Whipped Cream, Caramel Sauce, Cinnamon, or Pecans to top (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Slice the tops ("hats") off of each apple and do not discard. Using a melon baller or pairing knife, hollow out the center of the apple removing most of the core but leaving 1/2 an inch at the bottom, so the fillings do not fall out.
- In a medium bowl, mix together the pecans/almonds, almond flour, maple syrup, coconut oil, cinnamon, allspice/cloves/nutmeg/ginger, and salt to create the filling.
- Spoon the maple pecan filling into the hollowed-out core of each apple.
- Place each apple into a deep baking pan. Pour the 1/4 cup of cider, apple juice, or water into the bottom of the pan. Place the hats on top of each apple.
- Cover loosely with tin foil and bake for 30-40 minutes, basting every 15-20 minutes with the cider/apple juice/water liquid. Bake until the apples are cooked through.
- Once apples are finished baking, remove from oven and let cool for 10 minutes. Top with desired toppings. Serve and enjoy!
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