The flavors of these Sweet and Tart Baked Apples complement any savory meal, especially when paired with Chef AJ’s Pear Whipped Cream or Fran Costigan’s Cashew Cream. To make, cut your apples in half, scoop out the core, fill with an amazing mixture of pecans, dates, oats and spices, then bake to perfection.
1 cup water
1/4 cup rolled oats
1/4 cup pecans or walnuts, finely chopped
1/4 cup maple syrup
1/4 cup nut milk
4 large apples
2 dates, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 375°F.
Wash and slice apples in half, along core. Scoop out the core with a melon baller or spoon.
In a small bowl, mix maple syrup, nuts, chopped dates, oats, cinnamon, nutmeg and nut milk until oats are moist and mixture is crumbly.
Spoon one heaping tablespoon into each apple core and place apples in a glass-baking dish.
Pour 1 cup of water around the apples. Cover in foil and bake for 20 minutes.
Remove foil and baste apples with juices from the pan. Continue to bake, uncovered, for an additional 10-15 minutes, or until apples are tender but not mushy.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.