Natural Healing Making a Fresh Start: Baked Apples With Date-Nut Filling

January/February 2003
Ann Louise Gittleman, Ph.D., C.N.S.  
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Makes 6 servings

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These irresistible apples taste great warm or served close to room temperature. Purchase locally grown apples from a farmer or farmers’ market; they will usually cost less and taste better than imported gas-ripened apples. Or, buy organically grown apples (local or imported) from a natural food store.

• 1/3 cup packed, dried, unsulphured raisins, minced
• 1/3 cup packed, dried, pitted dates, minced
• 1/3 cup unsalted, unsweetened almond butter
• 1/4 cup orange juice concentrate
• 1 teaspoon pure vanilla or maple extract
• 11/4 teaspoons apple pie spice (or substitute 11/2 teaspoons fresh grated ginger)
• Grated rind of 1 orange (optional)
• 6 medium-large tart-sweet or baking apples (try Fuji, Gala, Pink Lady, or Melrose)
• 1/3 cup filtered water

Preheat the oven to 350°F. Combine the dried fruit, nut butter, juice concentrate, vanilla or maple extract, and spices in a small bowl. Stir well and set aside. Wash the apples; core through the center to make a wide cavity. Mince apple bits that are free of seeds and add to the filling mixture. Peel the upper 1/3 of the apples to prevent the skins from splitting as they cook. Arrange the apples in a 9-inch baking pan. Stuff the apples, mounding extra filling at the top. Add the water to the pan, cover with foil or a tight-fitting lid, and bake for 50 to 60 minutes, until fork tender. Simmer the pan juices in a small saucepan to reduce to 1/4 cup, then spoon over the apples. Serve warm.

One serving: 292 calories, 4 g protein, 53 g carbs, 9 fat, 10 g fiber, 93 mg calcium, 3 mg sodium

For more recipes from, "Natural Healing Making a Fresh Start," go here.

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