Fall has arrived! Well, at least here in New Jersey… I eagerly await turning the calendar to September so I can plant my mums and put out my Fall decorations. I also really enjoy using the seat warmer in my car. And my Snuggie (it’s a blanket with arms – totally stylish!). The family recently went to a local farm to pick apples. As always, we picked entirely too many! This year I was determined to use each and every apple before they turned into a science experiment in my kitchen (been there, done that). Feeling lazy but wanting an apple pie, I came up with a much easier but equally tasty recipe. The hardest part for me was coring the apples by hand. Apparently some genius created an apple corer. Yeah, I totally need one of those!
Gluten Free Baked Apples
- 4 medium apples (I used Gala)
- 1/4 cup dark brown sugar
- 2 tsp cinnamon
- 1/4 cup chopped pecans
- apple cider
- maple syrup
Preheat oven to 350 degrees. Core the apples (be sure not to go all the way through). In a baking dish (or large muffin tin), pour approximately 1/2 inch of apple cider in the bottom. In a small bowl, combine brown sugar and cinnamon. For each apple: put 1 tbsp of the brown sugar and cinnamon mixture in the cored out portion. Top with 1 tablespoon of chopped pecans. Add a pat of butter to the top and drizzle with real maple syrup. Bake approximately 30 minutes. Serve warm apples with vanilla ice cream. Take the sauce from the bottom of the baking dish and drizzle on top.
You can also sprinkle 1 tbsp of gluten-free granola on each apple before baking!