Baked Cinnamon Apples
Sugar, spice and spectacular are the three words that we use to describe the month of October. The
leaves are colourful, apple picking is giving way to pumpkin season and warming spices such as
cinnamon, nutmeg, and ginger capture our senses.
Let's face it; sugar is what makes October so popular!
If you need to satisfy your sweet tooth, there are countless alternatives to the empty calorie treats
October is renowned for.
This month we are featuring a delicious fall recipe for cinnamon baked apples! They are naturally
sweet, full of fibre and can be quite visually appealing when topped with maple syrup, brown rice
syrup, raisins and some nuts.
Baked, glazed apples sprinkled with cinnamon or ginger can be enjoyed as a dessert, a snack or even
- 6 - 8 organic apples (braeburn, fuji, honey crisp, royal gala)
- 1/4 cup chopped raisins
- 1 cup almonds or walnuts, chopped or ground
- 1 tbsp brown rice syrup
- 1 tbsp maple syrup
- 1/2 cup apple juice
- 1 tbsp cinnamon
- Fresh ginger (optional extras: clove powder, cardamom pods, allspice)
- 1 tbsp coconut oil
- Core apples, leaving the bottom intact to prevent leakage
- Finely grind or chop nuts by hand or in a food processor. In a medium bowl, combine ground nuts,
cinnamon, raisins and syrups and mix well.
- Stuff the mixture into each of the apples and place them into a small glass baking dish.
- Pour the apple juice on top of the apples and into the baking dish.
- Preheat oven to 375F
- Bake in flat corning ware greased with coconut oil, uncovered for 20 minutes and baste apples with
juice at bottom and continue to bake for another 20-30 minutes or until tender.
This recipe was sourced from Fully Nourished by Marni Wasserman.
1515 Rebecca Street
Suite 220 (Hopedale Shopping Mall)