Baked apples stuffed with nuts and pomegranate seeds
Here's a delicious and healthier alternative to apple pie. The recipe is simple, but packs lots of flavor. Nuts and pomegranate seeds are nice additions of tastes and texture to accompany the roasted apples. Spices like cinnamon and nutmeg not only boost the flavor, but they also add health benefits.
Enjoy this dessert warm with your favorite frozen topping - or by itself.
We found this recipe via Jodi Moreno, who writes the excellent blog, What's Cooking Good Looking, and adapted it only slightly.
Prep Time: 15 minutes
4 apples (honey crisp are nice, or a green variety will work well too)
1/4 cup of apple juice
1/2 cup of hazelnuts, pistachios or walnuts, roughly chopped (I used hazelnuts)
1/2 cup of pomegranate seeds
1 cup of rolled oats
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/4 teaspoon of salt
1 tsp of vanilla extract
2 tablespoons of maple syrup
Preheat the oven to 375 degrees.
Cut each apple in half. Then, using a melon baller, scoop out the center core and the seeds so you have a small circular well to place the filling. Place the apples cut side down on a parchment lined baking sheet, and pour the apple juice along the bottom.
Carefully place the apples and the apple juice in the oven for about 10-15 minutes (until most of the juice has evaporated).
While the apples are pre-baking, prepare the topping. In a mixing bowl, combine the nuts, pomegranates, and rolled oats and toss to combine. Then, add the cinnamon, nutmeg, salt, and toss again. Lastly, add in the vanilla and maple syrup and stir until everything is combined.
Remove the apples from the oven. Using tongs or a fork, flip the apples over so they are cut side up. Then, fill and top each apple with a healthy helping of the filling. It's okay if overflows onto the pan.
Cook the apples for another 40 minutes until the apples are nice and soft and the topping is slightly browned.