A revision of a grandmother favorite, these steamed apples are stuffed with nut butter, spices, and currents. They’re delicious, simple, and sugar free. These can be served cold or warm. If you want them warm, make sure to keep them in the oven until you serve.
Spiced Stuffed Apples
Servings
8 Servings
Ingredients
- Apple corer
- Large 10-inch skillet with lid
- Small bowl
- 8 5 oz gala apples or any baking apple (2 lbs 8 oz / 1135 g)
- 2 1/2 tablespoon peanut butter or almond butter
- 2 1/2 tablespoon maple syrup
- 1/4 cup currants 2 oz / 60 g
- 1/2 cup apple juice
- 2 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 2 teaspoon ground cinnamon
Instructions
- Using an apple corer, core each apple and remove ¼-inch from the bottom of the core
- Make 6 vertical cuts around the core
- Reinsert the ¼-inch core piece to fit into the bottom of each apple
- In a small bowl, use a fork to mix together the nut butter and maple syrup
- Stir the currants into the nut butter-maple syrup mixture
- Add cardamom, cloves, and cinnamon to the mixture
- Stuff each apple with a spoonful of this mixture
- Arrange the apples in a large skillet (make in two batches if needed)
- Pour the apple juice over the apples so it fills the bottom of skillet
- Place the apples into their apple juice “bath” in the skillet
- Steam covered on medium heat for approximately 35 minutes, or until the apples are soft
- Serve hot or cold
These were so tasty, love to addition of the cardamom! They also stayed moist with this skillet prep. A welcome way to free up some oven space!
This sounds fabulous! I never made baked apples in a skillet this way, plan to make them tomorrow night as a test run for Shabbat!