Wednesday, December 24, 2014

Tupelo Honey Cafe: Baked Walnut-Stuffed Apples (gluten free optional)

I voted for this recipe because at xmas time I feel like there are a lot of candy treats around, so a nice baked apple with nuts for protein feels healthy.

2 cups walnuts (a cup is 240 milliliters)
1/2 cup firmly packed light brown sugar
2 tbl. all-purpose flour (Zok substituted corn starch as we went gluten free)
1/4 cup cold unsalted butter, cubed
2 tbls. freshly squeezed lemon juice
1 tsp. vanilla extract
1/2 tsp. found cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 salt
4 large Granny Smith apples

(you can optionally add ice cream when you serve these)

Preheat your oven to 350 f (175 c) and position the rack in the upper third of the oven.

Place walnuts, brown sugar, and flour (or corn starch) in a food processor and process until the walnuts are coarsely chopped, 5 -6 seconds.
Add in your butter, 1 tablespoon of the lemon juice, the vanilla, cinnamon, nutmeg, cloves, and salt.  Cover and pulse for 4 to 5 seconds, until the mixture clumps together.

Remove the stems from the apples and then cut them into halves - lengthwise.
Use  a spoon to core out the seeds.  Brush the cut surfaces of the apples with the remaining lemon juice. (this prevents browning).
Place your apple halves, with the cut side up , in a glass baking dish.
Spoon the walnut filling into each apple half, dividing it evenly and packing the filling with the back of a spoon.
Bake, uncovered, for 45-50 minutes until the apples are tender.
Serve them warm - with ice-cream if desired.

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