Mother's Day Baked Apples
I know Moms are supposed to love when their kids make stuff like Nutella-marshmallow-banana sandwiches for them on Mother’s Day.
But I’m not one of them.
Food this sweet might appeal to kids but honestly, I don’t think I could get through two bites of it, even for pretend that I thought it was the best breakfast anyone ever made me.
Ok. Call me grumpy.
But my kids must have known because I never got a Nutella-marshmallow-banana sandwich for breakfast on Mother’s Day.
I really really really prefer much simpler foods that won’t send me into a sugar frenzy.
Like Baked Apples.
If someone made these for me I would be very grateful. On Mother’s Day or any other time.
Mother's Day Baked Apples
4 large baking apples
half a lemon
1/2 cup raisins or dried cranberries
2 tablespoons finely chopped almonds or hazelnuts
4 tablespoons honey or maple syrup
1 cup orange juice, apple juice or cider
cinnamon
1 tablespoon butter or solid coconut oil, cut into 4 pieces
Preheat the oven to 375 degrees. Wash the apples, remove the cores and seeds, leaving about 1/2-inch on the bottom. Peel the apples halfway down from the stem end on top. Rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, nuts, one tablespoon of the honey or maple syrup and 3-4 tablespoons of the juice. Stuff this mixture into the apple hollows. Pour the remaining honey and the remaining juice over the apples. Sprinkle the apples lightly with cinnamon. Dot the tops with butter. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.
Makes 4