Fall is the best time of year for apples. They are juicy, delicious, and greatest of all- cheap! I’m going to walk you through how to make a great holiday dessert with these little beauties.
Baked Apples with Cocoa Pecans
First thing you should know is that there are varieties of apples that work better for cooking and others for eating raw. The New England Apple Organization outlines all varieties of apples and how they are best used and stored. For our baked apples, I love using the Granny Smith and Fugi brands.
**Remember: fruit should be used in strict moderation.
Print Recipe Baked Apples with Cocoa Pecans
Preheat oven to 375 degrees.
Wash and core apples leaving the skin.
Slice the apples into rings about 1/4-1/2 inch thick. Squeeze lemon juice over apple rings to prevent browning.
Lay apple rings in a single layer in a baking dish and sprinkle with cinnamon. Place in oven for 15-20 minutes or until soft, turning once midway through baking time.
Add pecans to ziplock bag with cocoa powder and cinnamon. Shake well. Spread pecans in single layer on separate baking sheet and place in oven for 3-4 minutes.
Remove pecans from oven and return to the ziplock bag. Use a rolling pin to crush pecans into smaller pieces.
Remove apples from the oven. Stack apple rings on a plate and add just under 1 tbsp of chopped pecans. Top with spoon of sugar-free whipped cream and a small sprinkle of chopped pecans.
Serve while apples are warm.