Sassy Stuffed Apples



april showers bring may flowers, but april snow calls for dessert!

we awoke to a soft glistening blanket of snow on the ground. after yoga this morning and i few errands this afternoon, we’ve stayed fireside. the snow fell off and on all day, including a batch that looked like that futuristic pebble ice cream.

now it’s late…i’m cold, tired, and want a slice of warm apple pie while i watch this classic SNL – barkley vs. barney, stuart smalley, gap girls, nirvana, deep thoughts by jack handey, and coffee talk -love it all. anyway, this dish is like an easy, crust-less apple pie and can be scaled up easily to feed a crowd. because we’re using booze and a bit of spice, it gives these apples a touch of much needed sass on this snowy spring evening.

– ingredients –

  • 1/4 C chopped pecans
  • 1/2 tsp olive oil
  • 1/4 tsp chili powder
  • 2 large apples
  • 1 lemon wedge
  • 1/4 C maple syrup
  • pinch of cardamon
  • pinch of nutmeg
  • pinch of cinnamon
  • 1 tsp vegan butter
  • 1/4 C white wine

– directions –

  1. preheat oven to 375 and toast the pecans in a small skillet, after a few minutes drizzle in the olive oil and sprinkle with chili powder, then remove and allow to cool
  2. use a melon baller to dig out the core of the apples to within a 1/2″ from the bottom (don’t core all the way through); add a squeeze of lemon inside the core
  3. place apples into a small oven-proof baking pan with a lid
  4. mix maple syrup and spices with the cooled pecans and divide mixture into apples
  5. dot the top of each with vegan butter and pour wine into the bottom of the pan
  6. put the lid on and bake about 30 mins until apples are soft, but not mushy

notes: if you’re not feeling sassy or want to make a more kid-friendly batch, you can omit the chili powder and substitute the wine with apple juice.



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