From the author, Stefan Bloom: Growing up in New England, apple picking was a big deal when fall came around, and part of that was ending up with so many more apples than you could ever possibly need and eating them all the time for what seemed like months. Which is maybe why I love apples and especially these Stuffed Baked Apple, (some sort of fruit-related Stockholm Syndrome, maybe) and why it doesn’t feel like fall to me without a serious apple glut.
Which is to say that you don’t get much more fall than this: apples, stuffed with nuts, raisins, oats, and warming spices, and baked until they’re tender but not totally falling apart. Go ahead and substitute any nuts or dried fruits you want, and you can even play with the spices – ground ginger, allspice, even a little black pepper would be great. It’s easy, delicious, and perfect for the season.
From Plant-Based on a Budget: If you’re looking for a festive but simple dish to prepare for the holidays, then these mouth-watering Stuffed Baked Apple are a pretty good candidate. A super easy to prepare recipe which is likely to impress your friends and family!
More Than a Snack
Apples are so much more than just a snack. You can create countless delicious dishes with these sweet fruits and we are happy to give you some ideas. These Stuffed Baked Apple are one amazing example, but the list goes on and on!
Apples are a key ingredient in one of our favorite parts of the holiday feasts, stuffing. A classic (plant-based) apple pie is a must-bake every fall and a perfect way to use up those apples you so gladly picked with your family. But it doesn’t end there, you can make super-easy apple sauce and cozy warm and spiced apple juice to invoke the Christmas spirits. We really love apples!
½ teaspoon of kosher salt (or ¼ teaspoon table salt)
½ tablespoon of vegan margarine (optional)
1 cup of boiling water
Preheat the oven to 375 degrees F. Using an apple corer (or, if you're like me and don't have one, a melon baller or, failing that, a paring knife, though be really careful if you go the knife route), remove the stem and core of the apples, leaving the bottom intact. Mix all the remaining ingredients except for the water, and pack into the hollowed-out apples. (You might have some extra, depending on the size of your apples. You can hollow out another apple, or save the remainder for another day.) Top each apple with half the margarine (if you're using it), and put the filled apples in a baking dish. (I used an 8' by 8' square Pyrex dish.)
Add the water to the baking dish, cover loosely with foil, and bake for 20 minutes. Remove the foil, and bake for 20 minutes more. Remove from the oven, transfer to a plate, and let cool 5-10 minutes before serving. (You can also re-cover them with the foil and let them sit for up to half an hour.)