from The Golden Apples
You can’t get more “golden” than Granny Smith apples. The perfect apple to bake as it keeps its shape while baking and offsets the sweet additions with its tartness.
Ingredients
1 1/2 cups pecans and walnuts, crushed
1 tsp freshly grated orange zest
1/4 cup dried cherries or mixed fruit
1/4 cup pitted dates or raisins
2 tsp cinnamon powder
1 teaspoon cardamom powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fresh ginger, grated
2 tablespoons orange juice or water
1/4 cup maple syrup
6 medium-sized apples
Directions
Toast nuts in a preheated oven at 350F/180C for 8-10 minutes.
Filling: Mix together pecans, walnuts, orange zest, dried cherries, dates/raisins, cinnamon, cardamom, nutmeg and ginger.
Add orange juice and maple syrup and mix well.
Core the apples. Peel away a ⅓-inch (13 mm) from the edge.
Stuff the apples with the filling mixture. Place stuffed apples in an oiled baking pan.
Cover with foil and bake at 350F/180C for 45-70 minutes. The baking time depends on the size and type of apple you use. Bake until apples pierce easily with the tip of a knife.
Serve with a scoop of ice cream or whipped cream.
Nada’s Tips & Tricks: Alternatives to Granny Smith are Honeycrisp, Braeburn and Northern Spy. Avoid Red Delicious, McIntosh, Empire, Gala, Fuji and Ida Red. Leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in the microwave or 350F/180C oven.
Content and images used with permission by Canadian Cookbooks.