(Yield: 2 servings)
- 2 Tablespoons almond or peanut butter
- 1 Tablespoon pure maple syrup
- ¼ teaspoon cinnamon
- 1/8 teaspoon each ginger and nutmeg
- Pinch of allspice and cloves
- ¼ teaspoon vanilla extract
- 2 red apples (I use Fuji)
- 2 Tablespoons fresh lemon juice
- In a small mixing bowl combine first 6 ingredients and mix well.
- Set aside. Preheat oven to 350F.
- Pick apples that can stand upright.
- You do not want apples that have an off-center core.
- Core apples, making sure to leave the bottoms intact.
- Pour 1 Tablespoon lemon juice in each apple as soon as core is removed to keep from browning.
- When ready to fill apple pour out lemon juice and fill with half of nut butter mixture.
- Place apples in a deep baking dish.
- Add about 1-inch water in bottom of baking dish to keep apples from drying out.
- Bake for 1 hour.
- Serve hot or cold.
Tea Bag Apples
Yield: 8 servings
- 2 apples, peeled, cored and sliced thin
- 1 (14-oz) can pears, with liquid
- 1 cinnamon apple spice tea bag
- Prepare apples and put in a large skillet.
- Pour pear juice over apples.
- Slice pears and add to mixture.
- Add tea bag.
- Cover skillet and bring to a boil.
- Stir, cover again and reduce heat to simmer.
- Simmer apples to desired tenderness (approximately 10-12 minutes).
- Remove tea bag before serving.
- Serve over Oat Squares.