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These show-stopping baked apples feature all the best flavors of fall: Sweet apples, tart cranberries, earthy walnuts, and warming cinnamon. While they might look complex to make, a few simple knife strokes produce the beautiful blooming look that even the most inexperienced chef can master. The crumbly granola topping offers a delightfully crunchy contrast to the soft fruit and frosty nice cream that’s served on the side. You can think of this dessert as a deconstructed apple pie that preserves all the delicious flavors without any flour or added fat! To make this recipe gluten-free, make sure to use certified gluten-free oats.
Tip: Use baking or multipurpose apples, such as Granny Smith, Gala, or Jonathan, which are more tender after baking.
For more apple desserts, check out these tasty ideas:
- Strawberry-Apple-Walnut Galettes
- Apple Pie Bars
- Polenta Cake with Apples and Cherry Compote
- Apple-Maple Cinnamon Rolls
Spice-market scents will perfume your kitchen as you prepare this earthy, comforting stew, which will help you get through the frosty winter months.
Allow about 10 minutes extra to prepare the lentils and steam the yams if you are making this recipe from start to finish in one day.
Garnet Yams: Garnet sweet potatoes, often sold as garnet yams, are a variety of sweet potato with thick, dark orange skin and flesh that is sweeter and moister than its paler counterparts.
Ingredients
- ½ cup dry brown lentils
- 1 garnet yam
- ½ yellow onions
- 3 clove garlic
- 1 teaspoon lemon zest
- ¾ (32-fl oz) carton low-sodium vegetable broth
- 1 (15-oz) can cannellini beans
- 2 tablespoon raisins
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- 2 sea salt
- 2 freshly ground black pepper
- ½ lemons
Instructions
In a saucepan over high heat, combine lentils with 1⁄2 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain, if necessary. Let cool.
Meanwhile, in a steamer insert set over boiling water, steam yams, covered, until tender when pierced with a fork, about 10 minutes.
In a stockpot over medium heat, cook onions, garlic, and lemon zest, stirring occasionally, just until softened, 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
Add vegetable broth, cannellini beans, steamed yams, cooked lentils, raisins, cumin, coriander, cinnamon, and pepper flakes (if using). Increase heat to high, cover, and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, about 5 minutes. Season with salt and pepper to taste.
Serve with lemon wedges.
Comments (9)
(5 from 2 votes)THESE recipes sound really delicious and doable, but I need some more facts before I can try them since I have multiple health problems I need to know for each: serving size and within that amount: calories, fats, carbs, sodium levels, etc.
Is there a goof substitute for the apple cider if I can't find it?
45 min bake time in first part is SO off. My apples were totally fallen and over-softened. No way to bake further with filling. It would be a 5-star recipe if the cook time was correct.
Thanks for confirming what I was thinking....cooking time seemed WAY too long!
How long do you think the cooking time should be? Half an hour? Less?
Hi Lisa, Sorry for the inconvenience, and thank you for your helpful feedback. After reading your comment, we went back to the recipe-testing team. They shared that the bake time seemed to vary depending on the type of apple: 30 minutes for the initial bake time worked for Granny Smiths but 45 worked better for Braeburns. Given the wide range, we've updated Step 1 of the instructions to call for baking the apples 30 minutes or until tender. Thank you again for sharing your experience and helping us to improve the recipe. Warm regards, Courtney Davison Editor, Forks Over Knives
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