Indian Spiced Baked Mini Apples

5 from 3 votes

Baked mini apples stuffed with almonds, cardamom and ginger

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Indian

Keyword: apples, dessert, healthy

Servings:

Calories: 152kcal

Author: Puja

1 pound mini crimson gold apples about 18 apples
⅓ cup whole almonds
2 tbsp brown sugar
3 tbsp cold butter cut up into pieces (or substitute Earth Balance to keep it vegan)
½ tsp ground cardamom
½ tsp ground ginger
lime or lemon juice to prevent apples from browning

Preheat oven to 375 degrees Fahrenheit.
Toss the almonds into a food processor and pulse until you have a coarse powder. Add the brown sugar and spices. Mix.
Add the butter and pulse until well mixed. Set the almond and butter mixture aside.
Rinse and dry the apples. Using an apple corer or a melon baller, scoop out the apple cores (I found that a metal 1/4 tsp measure worked really well for scooping out the core). Create a little well for the filling making sure to leave the bottoms of the apple intact. Sprinkle a couple drops of lemon or lime juice into the cored apples so that they don’t brown while you finish coring the rest.
Stuff the apples with the almond and butter mixture. Arrange them into a baking dish with the tops facing up.
Bake for 30 to 40 minutes until the apples are pierced easily with a fork.

I topped some of the baked apples with marshmallows and used a little torch to roast them. It was a delicious addition!