Skillet Baked Apples
- Yield 4 servings
- Prep 5 minutes
- Cook 55 minutes
Skillet Baked Apples sits in the Desserts section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 large baking apples, Golden satisfying, Gala, Jonagold, Honeycrisp, Mutsu, Braeburn, Cortland, Empire, Pink Lady, and Granny Smith are good baking apples
- ¼ cup whole raw pecans
- ¼ cup whole raw almonds
- ¼ cup <p>unsweetened shredded coconut </p>
- ¼ cup maple sugar, or coconut sugar
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom, or ground nutmeg
- 3 tablespoons melted ghee, or coconut oil
- ½ cup orange juice
- Dairy-free vanilla ice cream, or whipped coconut cream (skippable)
Method
Warm the oven to 350°F with the rack in the middle while you assemble the ingredients.
If an apple is slightly wobbly, use a paring knife to trim a little off of the bottom to make it stable. Don’t trim off too much apple or you’ll run the risk of puncturing the apple when you core it.
Use a melon baller to remove the stem and scoop out the core and seeds. Lift all of the seeds and core, but be careful to leave the bottom and sides intact. No melon baller? Simply use a sharp paring knife and teaspoon to remove the core.
Next, use a vegetable peeler or paring knife to peel the skin off the top edge, about ½-inch wide.
Finely chop the pecans and almonds and move them to a medium bowl. Tip in the shredded coconut, maple sugar, salt, cinnamon, and cardamom. Tip in the melted ghee or coconut oil and mix well to combine.
Taste the filling and adjust the seasoning if needed. It should taste nutty, sweet, mildly salty, and have just the right amount of cinnamon-y flavor.
Use a spoon to carefully pack the filling in the center of each apple, adding enough to reach the top. When the apples are stuffed, add some of the remaining filling on the top of each apple, covering the peeled portion of the apple.
Carefully place the filled apples in a single layer in a 2-quart oven-safe baking dish. Tip the orange juice into the bottom of the dish.
Pop the apples into the oven and bake for 40 to 50 minutes or until a knife easily pierces through the apple and the top is golden brown. You want your baked apples to be tender but not mushy, so start checking them at the 40 minute mark.
Take the baked apples out of the oven and cool slightly. Spoon some of orange juice from the baking dish on top of the apples. Top with a scoop of vanilla ice cream (dairy-free if you want to keep it paleo or vegan) or whipped coconut cream, if desired.
