Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

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BAKED AUTUMN APPLES

After years of hodge-podging recipes with variations galore, I’ve found the perfect baked apple: not too sweet, not too much like a single serving pie, and no unnecessary mask of butter, sugar, and oat streusel topping.

BAKED AUTUMN APPLES

Course: Dessert
Keyword: apple, baking
Author: Kala Riddle

Ingredients

  • 8 good-sized apples ask your farmer for a recommended baking variety; I like Pippin
  • 6 tablespoons softened ghee
  • 1/3 cup honey or maple syrup
  • Zest and juice of 1 lemon
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • A generous pinch of sea salt
  • ¼ cup raisins
  • ¼ cup toasted walnuts

Instructions

  • Core the apples without piercing through the bottom. Cream together ghee and honey until smooth and mix in the remaining ingredients. Scoop a tablespoonful into the hollowed-out core of each apple. Line them up into a 9×13 baking dish and add a bit of water to the bottom of the pan.
  • Bake at 325 for about 2 hours. Check after 1 hour and tent the dish with aluminum foil if the apple edges are browning too quickly for your liking. They are done when the apples appear softened and can be easily pierced with a knife. Remove from the oven and serve to your favorite people over oatmeal, yogurt, ice cream, or with a dollop of whipped cream on top. Leftovers are also great warmed through in the oven, chopped and crisped in a skillet with coconut oil, or enjoyed cold as is.