Redefine Your New Years Weight Loss Resolution: Baked Apples with Date-Nut Filling

Recipe: Make baked apples with date-nut filling

| January 2003

These irresistible apples taste great warm or served close to room temperature. Purchase locally grown apples from a farmer or farmers’ market; they will usually cost less and taste better than imported gas-ripened apples. Or, buy organically grown apples (local or imported) from a natural food store. Makes 6 servings

• 1/3 cup packed, dried, unsulphured raisins, minced
• 1/3 cup packed, dried, pitted dates, minced
• 1/3 cup unsalted, unsweetened almond butter
• 1/4 cup orange juice concentrate
• 1 teaspoon pure vanilla or maple extract
• 11/4 teaspoons apple pie spice (or substitute 11/2 teaspoons fresh grated ginger)
• Grated rind of 1 orange (optional)
• 6 medium-large tart-sweet or baking apples (try Fuji, Gala, Pink Lady, or Melrose)
• 1/3 cup filtered water

1. Preheat the oven to 350 degrees. Combine the dried fruit, nut butter, juice concentrate, vanilla or maple extract, and spices in a small bowl. Stir well and set aside. Wash the apples; core through the center to make a wide cavity. Mince apple bits that are free of seeds and add to the filling mixture.

2. Peel the upper 1/3 of the apples to prevent the skins from splitting as they cook.

3. Arrange the apples in a 9-inch baking pan. Stuff the apples, mounding extra filling at the top.

4. Add the water to the pan, cover with foil or a tight-fitting lid, and bake for 50 to 60 minutes, until fork tender.

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