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    Jefferson Adams

    Baked Apples (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly.

    Ingredients:
    4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan, Jona-Gold, or Rome Beauty
    ¼ cup brown sugar
    1 teaspoon cinnamon
    ¼ cup chopped pecans, and/or almonds, walnuts, macadamia nuts, pumpkin seeds, etc.
    ¼ cup currants or chopped raisins
    1 tablespoon butter
    1 tablespoon vanilla
    1 lemon, cut into four wedges
    ¾ cup boiling water



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    Preparation:
    Preheat oven to 375°F.

    Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to first cut out the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide.

    In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture.

    As evenly as possible, drizzle vanilla in equal parts onto the stuffing mixture. Squeeze juice from one lemon wedge over the mixture, and top off with ¼ tablespoon of butter.

    Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but firm. Do not overcook, as this will yield mushy apples. Remove from the oven and baste the apples several times with the pan juices.

    Serve warm with vanilla ice cream on the side.

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    Try it with a filling of chopped pecans and orange marmalade. Yumm! In the old days before the gluten-free diet, I used to then surround the apple in puff pastry. When done top with a dollop of whipped cream, creme fraiche, or ice cream.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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