I wanted to give us an option for an easy and delicious dessert with a healthier take since the holidays are coming up and we will be tantalized with so many cakes and sweets. This comfort dish is good along-side a hearty meal, or as a dessert to end a hearty meal.
I used Rome apples since I had so many from an apple picking adventure. You could use any variety, although I don’t recommend using Red Delicious apples as their flavor is too mild and they tend to get mushy when baked. I used pecans and raisins for the crumble, but you could use any kind of nut or dried fruit. I also used ghee in place of butter and coconut sugar in place of brown sugar.
This recipe is the essence of fall, fragrant with cinnamon, nuts and coconut sugar. The aroma of baking apples will drift through your house tempting all appetites.
1/2C coconut sugar
4T ghee (clarified butter)
1/2C pecans, chopped
1 teaspoon cinnamon
1/3 cup water
2T lemon juice (divided)
Preheat oven to 350 degrees
Cut the top off the apples, making sure to leave the skin at the bottom intact. Cut a strip of peel around the apple right next to the cut surface. Cut the core out of the apples, making sure to leave the skin at the bottom intact. Brush the apples with a tablespoon of the lemon juice.
In a small bowl, combine remaining ingredients except for the water and leftover lemon juice. Stuff apples with this mixture.
Mound any remaining mixture on top of the apples.
Place in a shallow baking dish and pour 1/3 cup water and 1T lemon juice around the apples.
Bake the apples, uncovered at 350 degrees for 40 minutes or until apples are tender when pierced with a fork.
After plating, spoon a bit of the cooked syrup from the bottom of the baking dish over the apples.