Noble Pig posted this recipe back in April, and it looked very appealing even though I’m not a huge fan of apples. I’ve had it saved for this long, waiting for the right opportunity to try it out.
And just in case you were wondering, those are the cutest Butterfly Meadow plates from Lenox!
I changed the recipe a bit though to make it healthier, using sugar-free ingredients and Splenda… and it tasted AMAZING! Now keep in mind that the Splenda brown sugar does still contain sugar, but it’s still a pretty drastic decrease in sugar consumption.
- 4 large apples (Gala or Granny Smith)
- 2 tsp fresh squeezed lemon juice
- 1/2 Tbsp Splenda brown sugar blend
- 1/4 tsp ground cinnamon
- 1 cup sugar-free maple syrup
- 1/8 tsp salt
- 1/2 cup chopped walnuts
- Preheat oven to 400 degrees F
- You can core the apples if you want to, but I just cut them in half close to the core.
- Arrange the apples, cut sides up, in a baking dish and brush the cut sides of the apples with 1 tsp of the lemon juice.
- Combine brown sugar and cinnamon in a small bowl and sprinkle the tops of the apples with the sugar mixture.
- Pour maple syrup in the bottom of the dish.
- Cover with foil and bake 10 minutes.
- Uncover and bake 15-20 minutes more until the apples are tender.
- Transfer apples to a serving platter and lay a piece of foil on top to keep them warm.
- Pour pan juices (the syrup left in the pan) into a small saucepan and stir in the remaining 1 tsp lemon juice and salt. Bring to a boil and then cook for about 4-5 minutes until the sauce is thickened, stirring constantly.
- Serve the apples with the sauce and top with walnuts.
**I made this all healthy for the pure purpose of being able to serve them with Talenti Tahitian Vanilla Bean gelato with less guilt**