What form my dreaming was about to take.
Magnified apples appear and reappear,
Stem end and blossom end,
And every fleck of russet showing clear.
– Excerpt from Robert Frost’s After Apple Picking
I am a self proclaimed apple aficionado and there is nothing I love more than apple picking season! And not just any apple – honeycrisp apples! With this, I am beyond grateful for my wonderful colleague, Michelle, who picked a big bushel for me this past weekend at Milk Pail Farm in Water Mill. The super firm honeycrisp rules the apple dynasty over mealy, soft apples such as Red Delicious, McIntosh, and Golden Delicious. With a flavor that is both sweet and tart and a texture that is to die for, these honeycrisp are a superb apple to bake with and to throw in your bag for an afternoon snack. They also last up to 6 weeks if stored properly in a cool, dry area. Good thing, because I have a whole bushel to eat!
I found the below recipe for Almond Butter Baked Apples on the Honest Cooking website. It is a perfect recipe for the 30 Day cleanse, minus the oats that are found in the original recipe by Nancy Lopez-McHugh. Let me know if you try it out!
Almond Butter Baked Apples
- Apples, properly rinsed
- Almond butter, vegan & organic
- Extra Virgin Olive Oil
- crushed flax seeds
- baking sheet or dish
- Preheat oven to 200c or 392f and have baking sheet or dish ready. Hold the apples on their sides to cut off the tops, save these tops. Use a small pairing knife to gently core the apples. You only wand to remove the the core but not alot of the apple. Rub a little olive oil around the apples, then sprinkle a little bit of salt on the apple skin. Place 1 tbsp or so of Almond Butter into the apple core. Sprinkle some crushed flax seeds over the top then use the cut apple top to cover. Place on baking sheet or dish in center of oven.
- Bake for 15 minutes or until your apples are soft. Allow to cool slightly before serving.