It must be apple week. Somehow I’m posting 2 apple related entries in the same week. I guess I didn’t plan very well. Anyway, baked apples remind me of my childhood. When on chilly fall nights my mother would make shake and bake pork chops in the oven. Adding another dish to the already preheated oven was a no brainer. That way she could bake up a dessert as well. Bake apples with currants and pecans are not only delicious but pretty healthy too. I’ve switched out the brown sugar of my youth for some maple syrup. Only a little drizzle is needed to sweeten this dessert. I love how soft the apples get-almost like a custard. It’s also a simple gluten free fruit dessert. There’s no pie crust involved but you get all the rich flavors of apple pie.
The key to this simple dessert is to use the right apple. McIntosh, Winesap, Rome, or Cortland are all varieties that work well in baking. Just core the apple and then stuff it with tasty ingredients. I used currants as I love their small size over raisins and pecans. You might also include a bit of gluten free oats on top for a crunchy topping.
I used only pecans and currants in this rendition of baked apples. I like to keep it simple. But I did at a bit of powdered ginger and cinnamon to the center of each stuffing. The ginger powder was the real star of these baked apples.
Sometimes you can bake things a bit too long. That’s what happened to these baked apples. They taste just as delicious or maybe even better because they are so soft but they don’t make as pretty a photograph. That’s life. I didn’t have time to make another batch for a beauty shot (though I will admit I thought about it). So I went with what I had-a delicious baked apple that I’d serve to any guest even if it is over cooked.
A bit of ice cream or rich vanilla yogurt makes a perfect topping to the baked apples. I might go with ice cream for dessert and then switch to yogurt if I was eating a leftover apple for breakfast the next morning. I’m ready to break this one out of the refrigerator right now to eat as a late night snack. Delicious.
- 2 baking apples (Rome, McIntosh, or Cortland)
- 1/4 currants or raisins
- 1/4 crushed nuts (pecans or walnuts)
- 2 tbsp maple syrup
- 1/4 tsp ginger powder
- 1/4 tsp cinnamon
- Heat the oven to 400 degrees.
- Using a small paring knife core the two apples, taking out the stem, seeds, and bottom of the apple but leaving it intact.
- In set the apples into a small baking dish.
- I like to pack in a few nuts at the bottom of the center whole to keep the rest of the ingredients inside.
- Add currants until about half way filled.
- Then sprinkle half the cinnamon and half the ginger powder inside each apple center.
- Finishing filling the whole with nuts and currants.
- Pour a tablespoon of maple syrup over the center of each apple.
- Bake in the oven for approximately 20 minutes or until softened and bubbling. If you over bake them they will still be delicious but look a little blown up.