Before I moved to MA for college, I didn’t really understand the concept of february blues. But, alas, they’re here to stay, and what better to escape the cold weather than a baked apple recipe straight from Team Dillon?! Since I featured my father’s favorite “recipe” a few weeks ago, I thought you might enjoy seeing one from my mom. My mom is an extraordinary chef, and these apples are one of my favorite inventions! Hope you guys are staying warm on this dreary winter day. -A
Guys, it’s ugly outside. Even in sunny Los Angeles, we’re suffering from chilly February winds and seriously overcast skies. On days like this, I want to do is go home, curl up with a Hot Toddy on my couch, and edit my 1,500 India photos. This weather also makes me crave something sweet, warm, and delicious. My favorite pastry chef, Joy the Baker, put out these incredible looking chocolate doughnuts, but considering how tight my pants are feeling, I need to opt for a diet-friendly dessert. Better yet, let’s make it a dessert that Amanda can enjoy, too! In other words, this baked apple recipe is completely vegan and pretty much all-natural. Pretty clutch, no?
My mom, the amazing Connie, came up with this recipe over the holidays. It’s pretty brilliant. Warm, soft fruit filled with classic cinnamon sugary goodness… nothing better! It’s vegan, it’s gluten free, and it’s 100% magical!
CONNIE’S TEAM DILLON BAKED APPLES(Modified by Elisabeth)
Four Gala/Pink Apples (pick your favorite, but I’m partial to the pink ones
For the Apple Stuffing:
2 tsp Cinnamon
pinch of salt
1/4 cup brown sugar
2 tsp honey
1 small bar of classic marzipan (italian almond paste), use to taste
1/4 cup slivered almonds
1/4 cup raisins (or currents, if you’re not a raisin fan)
Preheat oven to 375 degrees. Line baking dish with foil. Wash and Core Apples, leaving an opening appx. 3/4 inch to 1 inch in diameter. Mix Sugar, Cinnamon, Salt in a medium bowl. Add Almonds, Raisins, and Honey, and marzipan. Mix with fingers until blended and sticky, coating all ingredients with Cinnamon/Sugar mixture. Add tsp of water if mixture is too dry. Stuff each apple, pressing mixture gently into the core until the all (or most) of the stuffing is used. Dust the top of each apple with brown sugar.
Bake for 30-40 minutes until apple is tender, but not falling apart. Cool slightly, then serve immediately. For all of the non-vegans out there, serve with some Vanilla Ice Cream!
For all of you still dealing with some form of Polar Vortex, I am really sorry to complain about my 55 degree cloudy day… and I offer you this recipe to help aid in your suffering!
(first photo is ours)