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Apples

Apples, Breakfast, Clean Eats, Dairy-Free, Dessert, Granola, Healthy

New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

Over the summer my love for yoga blossomed. I had maybe taken one yoga class before March of this year, when on a whim I decided I wanted to join a yoga studio up the street. It’s about a 5 minute drive up the road, or a 10 minute run.

They had a new member special for one month and I decided to buy it over spring break. At the time I was thinking about the future, and how i wanted to zen my way through wedding planning and be totally blissed out by the time the wedding day came around. I’d like to this this helped a little, seeing as how I was miraculously calm on the actual day and day before it. 

I knew I would have two weeks off at spring break, so I could go to the early morning classes. And, since it was a month unlimited I took as many classes as I could. I tried all of them, but really love flow, alignment flow, and power and strength classes. The yin and restore classes, or the ‘seated position’ classes where you hold a pose for 3-5 minutes are too slow for my liking. I can hardly get through holding some of the poses without thinking ‘omg, omg, omg’ in my head before finally being able to let go of the pose. 

Seriously – how long is three breaths??? I swear I can take 3 breaths quicker than others, because when they say ‘and hold for three more breaths’ I’m like annnnnnd done – except its like a whole other minute longer. oops.

Some days I can zen out way longer than others, by the time savasana is over i have almost fallen asleep. And now, I love moving through vinyasa’s. downward dog is my friend some days, and others i swear i can’t hold any longer, but somehow make it until we go through a vinyasa. 

Over the summer i bought the unlimited summer membership and again, could go to the early classes. After the wedding I bought a 10 class pass and I’ve made my way through it over the last month. Although since I’m back at work I don’t get to go to all the morning classes I love, but when I do have a morning off I’ll be sure to go to my favourite class. 

I like to think that yoga and baking are my relaxation techniques. I can zen out on the mat, but also in the kitchen – and these little beauties will most certainly be making their way into our regular fall dessert routine – post yoga. 

Having made hasselback potatoes before, I’m not sure why I haven’t used this technique in more recipes. I had seen hasselback apples online before on pinterest, and on instagram, and I’m not sure why it took so long to try them. 

They’re simple, few ingredients, and taste quintessentially like fall. It’s like a personal apple pie, without the buttery crust. These are perfect for dinner parties since you can prepare them beforehand, and finish them after eating, and they’re simple enough that you can make them for a crowd. hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca
hasselback apples // bakeaholic.ca
hasselback apples // bakeaholic.ca

Hasselback Apples
baked apples topped with a cinnamon oatmeal crumble
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For the apples
  1. 2 large firm apples, peeled and core cut out carefully (I like to use ambrosia apples, or other firm apples, not granny-smith)
  2. 2 tablespoons coconut sugar
  3. 2½ tablespoons coconut oil or butter, melted
  4. cinnamon
optional (but totally recommended)
  1. non-dairy ice cream - cinnamon, vanilla bean
For the Crumble
  1. 3 tablespoons coconut sugar
  2. 5 tablespoons rolled oats
  3. big dash of cinnamon
  4. 3 tablespoons melted butter or coconut oil
  5. walnuts (optional)
Instructions
  1. 1. Preheat oven to 375°.
  2. 2. Take the peeled and cored apple, and cut most of the way through (not all the way though) each apple half in thin slices. Place apple halves, cut sides down on a baking sheet with parchment paper. Combine the butter or coconut oil, cinnamon and sugar for the apples together. Brush or spoon mixture evenly over apples.
  3. 3. Cover pan with foil; bake at 375° for 20 minutes. Remove foil. Bake at 375° for 10 minutes or until apples are tender. Remove from oven.
  4. At this point, you can leave the apples for later before moving on to the next step. Turn off the oven until you are ready to bake again. You can prepare the apples this far until you are ready to eat.
  5. 4. Combine remaining crumble topping mixture - coconut sugar, rolled oats, cinnamon and coconut oil or butter in small bowl. Spoon oat mixture evenly over apples, trying to get it into the crevices of the slices.
  6. Bake at 375° for 10 minutes. Turn broiler to high and broil 1-2 minutes. Serve with non-dairy ice cream.
Notes
  1. You can make this recipe for any number of guests, by adding more apples and adding to the crumble topping. I like to add walnuts to the crumble, but you can leave this out if there are any allergies.
Adapted from Cooking Light Magazine
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

Apples

Baked Apples

October 2, 2013

Baked Apples // bakeaholic.ca

Baked Apples // bakeaholic.ca

 Apples have never been my favourite fruit to bake with. I prefer a cold, hard, crunchy apple that I can bite into. Or, a sliced apple paired with some sort of nut butter. Perfection. 

Adam however demands an apple pie for almost every holiday, even his birthday. Yesterday he was my super hero for picking up, fixing and returning my broken down car while I was at work. So I figured I owed him one. 

And yes – baking an apple pie does make us even for him fixing my car in boyfriend/girlfriend world. Right? Well, I’m sure I’ll be owing him many more apple pies. But for now, he has this. 

He was home before me yesterday, since he had to deal with my car he worked from home in the afternoon. And when I got home he requested an apple pie OR if that was too much effort (ha) something of equal deliciousness with apple and pastry. 

I settled for the later, since an apple pie requires the dough to be made and chilled in advance. I searched online for about 5 minutes to find an equally pleasing recipe since I really didn’t have any apple recipes on hand. I found two, and decided to make both since we had a large bag of apple leftover from the Roasted Butternut Squash Carrot Apple Soup I had just made. 

I really don’t know why it took me so long to make baked apples. They’re simple, they’re delicious, and if you make them my way they really aren’t all that bad for you. To be honest, you could make this for breakfast. 

The thought of a baked apple just wasn’t appealing to me – I don’t like mealy, mushy, soft apples, that is, until I made them. Even without the butter and heaps of sugar it still caramelized and tasted like apple heaven. 

This is definitely a Fall dessert. It’s warm and comforting for the cold dark rainy days, healthy, and apples are in season. And a perfect thanks-for-everything-you-do dessert. 

I used both granny smith apples and BC Gala apples – both were delicious. I made the filling with whatever I had on hand which happened to be oats, coconut, raisins and almonds. You can really use any kind of nut like pecan or walnut too, and even use dried cranberries. 

Be sure to serve them warm from the oven, and if you want a real treat maybe serve it with some banana ice cream.

Baked Apples // bakeaholic.ca

Baked Apples // bakeaholic.ca

Baked Apples // bakeaholic.ca

Baked Apples
Serves 4
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
  1. Handful of nuts, chopped (Almond, Walnut or Pecan)
  2. 1 teaspoon coconut sugar
  3. 1/4 cup raisins
  4. 2 Tbs. unsweetened coconut
  5. Dash of cinnamon
  6. Dash of nutmeg
  7. 1/2 cup rolled oats (not quick oats)
  8. 2 Tbs. oil (canola or coconut)
  9. 5 medium tart apples such as Granny Smith, Gala, Pink Lady, Jazz
  10. 1 cup apple juice or apple cider
Instructions
  1. Preheat oven to 350°
  2. In a medium bowl, combine nuts, sugar, cinnamon, nutmeg, coconut, raisins and oats. Add oil and toss to combine.
  3. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 inch thick. Take care not to break through the bottom of the apple. Make the hole a bit wider at the top.
  4. Stuff each apple generously using a small spoon or your fingers; mound extra filling on top.
  5. Put the filled apples in a glass/ceramic baking dish. Pour apple juice/cider into the pan around the apples, cover the dish with foil, and bake for 45 minutes.
  6. Remove foil and bake, basting using a spoon every 15 minutes, for an additional 30 minutes, or until apples are easily pierced with a sharp knife (they may split open a bit at the bottom).
  7. Serve apples drizzled with the sauce from the pan.
Notes
  1. Store any leftover apples in the fridge, heat for one minute.
b a k e a h o l i c http://www.bakeaholic.ca/

 

Apples

Apple Month

February 6, 2012

Apparently February is Apple Month. BC Tree Fruits created this event as a way to encourage us to support local growers, orginiating in the Okanagan. The event began back in 1960 and has been celebrated every February since. It is also BC Tree Fruits 75th Anniversary of the Okganagan orginization. I’m lucky to be able to visit the Okanagan every year and vacation in Osoyoos, and have written about my love for local produce and fruit grown in the interior here

Apples are not only delicious, they are healthy. I like to pretend desserts such as Apple Pie are a ‘healthier’ choice, because it contains fruit. Of course eating an apple on it’s own is healthier, and can be just as satisfying.

My personal favourites are Fuji, Honeycrisp, and Royal Gala. I love a crunchy apple, and prefer them straight from the fridge. Of course most often you will find Granny Smith in baking due to their tart taste and hard texture, which become softer and sweet once baked. Perfect in pies and other desserts.

You can celebrate Apple Month by buying local BC Apples from your grocer or local food market.

Also, some tips when it comes to Apples:

  • If you can, buy local, and/or organic
  • Always wash apples thoroughly before enjoying as many apples are sprayed with pesticides, or peel the skin for baking.
  • Store in refrigerator crisper at a low temperature and high humidity. ( From the BC Tree Website)
  • As apples emit ethylene, a naturally occuring gas that encourages ripening, keep them in a plastic bag to prevent them from speeding up ripening of other produce items. ( From the BC Tree Website)
  • Apples are easier to peel when they’re cold (but keep in mind, most of the fruit’s remarkable nutritional value is found in the skin). ( From the BC Tree Website)
  • Wait before washing. Don’t wash your fruit until you’re about to eat it. Washing strips away some of the skin’s natural protection. Soap is not recommended for washing your fruit, just clean running water. Scrub it with your hands or a soft brush ( From the BC Tree Website)

Here are some of my favourite recipes including Apples that I’ve made in the past:

This Rustic Spiced Apple cake is perfect for an afternoon tea. It is dense without being overly sweet and rich. The apple are dusted with cinnamon and placed on top of the dough like a dimply cake. Perfect on its own and is one of my favourites // Recipe Here

This Skillet Apple cake is rich in flavour with a crumb crust. Studded with chopped Apples and topped with Apple slices // Recipe Here

An Italian dessert an Apple Crostata differs from an Apple pie in that it is baked free form, not in a pie dish. There is also the addition of egg as well as lots of sugar in the dough, which makes it denser and richer than pie crust. But just as tender. You can also make smalled individual Crostata’s // Recipe Here

You can’t talk about Apple Desserts without mentioning the most famous one. Traditional Apple Pie. A lightly sweetened cinnamon sugar Apple filling tucked between no-fail flakey buttery crust. Perfect on its own, or à la mode // Recipe for Pie Dough and Filling Here