Cinnamon Baked Apples: snack, dessert or breakfast
The old adage “an apple a day keeps the doctor away” holds true. Research suggests including apple (of some form) on a daily basis lowers cholesterol and C-reactive protein (CRP), a key marker of inflammation in the blood. Like wise, maple syrup offers anti-inflammatory benefits obtained from the inclusion of the molecules quebecol and ginger, which has high levels of gingerol, which also has antioxidant effects. While one likely wouldn’t choose to pour syrup over apples, combined in a recipe that includes oats and sweet ingredients, the combination is certainly one to be enjoyed.
During these holiday season, Ginger and Cinnamon Baked Apples can at minimum dual purposes serving as a dessert or even a delectable breakfast served with coffee and shared good conversation with holiday visitors or when taken as a dish when visiting family and friends.
Ginger And Cinnamon Baked Apples
- 5 cups skinned and sliced apples
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 cup rolled oats
- 1 tablespoon maple syrup
- ½ cup finely blended oats
- 1 cup walnut butter
- Preheat oven to 375 degrees.
- In a large mixing bowl combine apple slices with one teaspoon of cinnamon, ginger, vanilla and lemon juice until well combined. Place in a 9-by-9-inch baking dish.
- In another bowl, combine oats (rolled and finely blended), one tablespoon cinnamon and maple syrup into a mixture. Spread over apples.
- Drop small pieces of walnut butter evenly over apples and crisp topping.
- Bake 35 minutes or until apple mixture is bubbling and topping is golden brown.