Baked Apples

I make a batch of baked apples every week or so.  I’ve found these best done with Winesap apples, but those are a hard find.  Our farmers market is done for the season, so I’ve since switched to Honeycrisp apples.  Start with 6 large apples or 8 small apples.  Core, but do not peel the apples.  Place apples in a 9×13 or similar glass pan and fill with 1/2″ water.  Add cinnamon to taste.  A nut medley similar to the dark applesauce goes into the mix.  For this a mix of walnuts, pecans, almonds, and pistachios will work.  Add to this and additional 50% in rolled oats, 2 tsp each of flax-seed and rice bran.  Process this whole mix into a fine powder.  Combine with melted butter and milk to get a mixture the consistency of oatmeal.  Place this mixture into the hole of each apple and top with a pad of butter.  Bake for 20 minutes at 350F or until very soft.  The tops will be crispy like a bread crust.

Dark Applesauce Recipe

I have found the immersion blender priceless for making various types of foods.  A personal favorite has been applesauce.  Here’s the recipe, and yes, it can be scaled accordingly.

15 large apples – A good base apple such as ambrosia or honeycrisp with some granny smith mixed in for tartness

cinnamon, nutmeg, and cloves

1/4 cup each walnuts, pecans, pistachios, almonds

2 tsp muscovado sugar

1 1/2 cups water

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Peel and core the apples.  Cut into smallest slices.  Combine the nuts and sugar into a food processor and mince into a fine powder.  Pour water into a slow cooker.  Add enough cinnamon to lightly coat the surface of the water.  Add 1/3 this amount in nutmeg, and a 1 tsp of cloves or to taste.  Add the apples and nut powder.  Cook on low for 8 hours.  Immersion blend the apples in place to get the applesauce.  Let cool and serve.  It is good eaten warm over toast with a pour of scotch on the side.