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.