I can never decide if this should be categorized as a breakfast or dessert, but either way, it is delicious! Because I always find myself wishing the baking time was shorter when I make these fantastic apples, I have enlisted the help of my microwave to reduce oven time to a mere half hour.
If you are able to have dairy, I recommend a dollop of plain yogurt on the side for breakfast.
If you decide this is more of a dessert, go with a scoop of vanilla ice cream (keep it dairy free with my Dairy Free Ice Cream recipe). Either way, Enjoy!
4 large apples, your choice
4 Tablespoons chopped pecans (omit for nut allergy)
4 Tablespoons raisins (or dried cranberries, currants, chopped dates, etc.)
4 Tablespoons sweetened flaked coconut
2 Tablespoons pure maple syrup (agave nectar or honey would work, too)
¼ teaspoon ground cinnamon
Pinch of mace
Pinch of salt
2 Tablespoons Earth Balance buttery spread (or butter, if not dairy free)
½ cup pure apple juice or fresh orange juice
Preheat your oven to 375F. You will need a glass baking dish that is approximately 8x8-inches or 4 ramekins or oven-safe bowls if you prefer baking the apples individually.
Make sure your baking dish(es) of choice is (are) microwave safe.
Peel the top portion of each apple around the stem area. Using a paring knife, carefully insert knife blade straight down into apple, going all around stem area, but not cutting through bottom of apple. This will loosen the core. Using a spoon, scoop out core and seeds, gently scraping inside of apple to make sure all core is removed. Make a thin slice across bottom of apple so that it will sit level in baking pan. If you like, cut a ring of peel from the center of the apple (it looks pretty, but also makes the apples easier to slice/eat).
Once all apples are cored, place them in your baking dish or ramekin and set aside. In a small bowl, combine pecans, raisins, coconut, syrup, cinnamon, mace, and salt; stir to combine.
Divide this mixture evenly among the apples, packing it into the center of each with the back of a spoon. Spread ½ T. of Earth Balance (or butter) over the top of the filling on each apple. Pour juice into the bottom of the pan around apples (not over apples).
Cover the dish or ramekins with clear plastic wrap and microwave on high for 5 minutes. Carefully remove from microwave, remove plastic wrap, and place into oven. Bake for 30 minutes, basting with pan juices several times during the last 15 minutes of baking. Serve warm.
If you are able to have dairy, I recommend a dollop of plain yogurt on the side for breakfast.
If you decide this is more of a dessert, go with a scoop of vanilla ice cream (keep it dairy free with my Dairy Free Ice Cream recipe). Either way, Enjoy!
4 large apples, your choice
4 Tablespoons chopped pecans (omit for nut allergy)
4 Tablespoons raisins (or dried cranberries, currants, chopped dates, etc.)
4 Tablespoons sweetened flaked coconut
2 Tablespoons pure maple syrup (agave nectar or honey would work, too)
¼ teaspoon ground cinnamon
Pinch of mace
Pinch of salt
2 Tablespoons Earth Balance buttery spread (or butter, if not dairy free)
½ cup pure apple juice or fresh orange juice
Preheat your oven to 375F. You will need a glass baking dish that is approximately 8x8-inches or 4 ramekins or oven-safe bowls if you prefer baking the apples individually.
Make sure your baking dish(es) of choice is (are) microwave safe.
Peel the top portion of each apple around the stem area. Using a paring knife, carefully insert knife blade straight down into apple, going all around stem area, but not cutting through bottom of apple. This will loosen the core. Using a spoon, scoop out core and seeds, gently scraping inside of apple to make sure all core is removed. Make a thin slice across bottom of apple so that it will sit level in baking pan. If you like, cut a ring of peel from the center of the apple (it looks pretty, but also makes the apples easier to slice/eat).
Once all apples are cored, place them in your baking dish or ramekin and set aside. In a small bowl, combine pecans, raisins, coconut, syrup, cinnamon, mace, and salt; stir to combine.
Divide this mixture evenly among the apples, packing it into the center of each with the back of a spoon. Spread ½ T. of Earth Balance (or butter) over the top of the filling on each apple. Pour juice into the bottom of the pan around apples (not over apples).
Cover the dish or ramekins with clear plastic wrap and microwave on high for 5 minutes. Carefully remove from microwave, remove plastic wrap, and place into oven. Bake for 30 minutes, basting with pan juices several times during the last 15 minutes of baking. Serve warm.
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