How ’bout them apples? Honey Baked Apples that is!

There is a lovely woman in DC that I worked with, what seems like a lifetime ago, who has been a great supporter of this blog (she’s a writer for a living so huge compliment).

In addition to supporting and writing, she’s also a beekeeper! I’ve really enjoyed watching her grow beekeeping into such a passion and I’ve actually gotten to learn so much about her, bees, and of course honey!

She actually harvests the honey and jars it, along with a few other DC beekeepers, to sell in local places around DC like Bread Furst Bakery (side note: if you’re in DC and haven’t had a Bread Furst croissant: go immediately). Her Facebook page is called DC Bee and you can follow it too!

So this DC beekeeper was the inspo for this recipe, which unfortunately wasn’t made with her honey (read: SOS), but was made with some honey I got at the Love.Live.Local festival in Hyannis a couple weeks ago from Little River Bee Works.

Now this recipe isn’t anything if not simple. The hardest part is coring the apples but after that, some drizzling, ~30 minutes in the oven (depending on the apples you’re using) and you’ve got warm, sweet, cinnamony apples that you can cut into with a spoon!

Note that this recipe isn’t meant to be overly complicated and substitutions can be easily made! Adding some nutmeg? Great! Don’t want nuts but have steel-cut oats? No problem! Definitely a great way to be easily creative. This is also a great recipe if you need a dessert on the fly.

Ingredients:
6 apples, cored (make sure not to go through the bottom to hold in the juice!)
2 tablespoons of cinnamon
3 tablespoons of honey
1/2 cup pecans, finely chopped
Vanilla ice cream (optional, unless you’re my fiancé who is obsessed with Halo Top).

Directions:
Preheat oven to 300 degrees.

Spray a cake pan with cooking spray and place in the six, cored apples.

Sprinkle each apple evenly with the cinnamon and pecans and drizzle with honey (don’t forget the inside!)

Bake in the preheated oven for 25-30 minutes or until a fork can easily puncture the skin. Let cool for a couple minutes before serving with vanilla ice cream.

Yield: 6 apples

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