Perched upon my nutritional high horse at the grocery store, I smugly trot past the dessert displays. Truth: Later, I want to punch myself. In the face.
Instead, I make baked apples that allow me to keep my blood sugar and smugness levels stabilized. Served warm, they rival any rich dessert.
Apples (a sweet and firm variety, like Honeycrisp)
Cinnamon-approximately 1/4 teaspoon per apple
Best quality vanilla extract (Trader Joe’s Pure Bourbon Vanilla Extract is my fave)-approximately 1/4 teaspoon per apple
Using a melon baller, take the top 3/4 of the apple core out, leaving the apple’s base (non stem end/mula bandha) in place.
Place in a dish nestled closely together so they don’t tip over in the baking process. Fill hole with sprinkling of cinnamon and a drizzle of vanilla.
Bake uncovered at 350 degrees. Baking times vary depending upon able variety and apple size. Serve warm. Garnish as desired or serve fabulously plain.