Pecan Stuffed Baked Apples

The scent of apples and cinnamon wafting through the house is wonderful. Fruit is usually my dessert of choice, and usually raw. But occasionally I like to bake it, it smells so delicious, and warm fruit fresh from the oven is so comforting on a crisp fall day.

Apples are a good source of vitamin C, fiber and phytonutrients. The skin is where most of the nutrition is found, so it's important to eat the whole apple, unpeeled, and not consumed as juice. Apples are number two on the dirty dozen list of the most pesticide contaminated fruits and vegetables. So get organic if possible since you are consuming the skins. There are so many varieties of apples, from tart to super sweet, so there is sure to be a variety that everyone enjoys.

Pecans are the only native american nut. They have the highest antioxidant level of all nuts, and are nutrient dense- containing more than 19 vitamins and minerals.  Loma Linda University  is one of many that have done studies showing that consuming nuts has cardiovascular benefits. A small hand full a day is a delicious way to enhance your health.

This is a simple recipe, feel free to use any kind of apples you wish. You can substitute walnuts or almonds if you don't have pecans. If you are using the oven to cook dinner at a different temperature, you can cook the apples at the same time, just cook a little longer if the temperature is lower, or a little shorter if the temperature is higher. They are done when pierced easily with a fork.

Pecan Stuffed Baked Apples

apples of your choice, 1 for each person

1 T. of honey per apple

generous pinch of cinnamon per apple

few chopped pecans for each apple

Preheat oven to 375. Wash and core apples, try not to go all the way through the bottom, leave 1/4-1/2 inch intact if possible. The easiest way to do this is with a melon-baller, but an apple corer like this  Oxo Good Grips Corer or knife will work too.

Place apples in baking pan, fill the hole where the core was with honey, cinnamon and chopped pecans. Add 1/4 c. water to bottom of pan, cover and bake about 45 min.