A healthier alternative, these Baked Apples with Ginger, Dates, & Pecans have no refined sugar. They’re grain free, making them both gluten free and paleo. Great to enjoy as a dinner side dish or for a dessert!
When thinking about this recipe, I was really trying for something that didn’t have added sugar but could still be considered dessert. I came across this post from epicurious and used it as inspiration.
Now I know you’re thinking “why have a dessert without sugar?”, but if you’ve ever seen (or had your own) little kids on a sugar high, you’ll understand. I also wanted a dish that could be eaten while on a Whole30 to get that same fall goodness and still be compliant.The dates in this recipe lend their sweetness and the pecans give it a soft crunch, while the ginger brings just a bit of a bite. It would be great a la mode if you’re having a sugar craving, or as a side dish to a pork loin to bring just a hint of sweet to the savory main dish.
So get to apple picking (or just hit up the grocery store) and make these baked apples today!
If you’ve tried these Baked Apples with Ginger, Dates, & Pecans (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
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RECIPE FOR BAKED APPLES WITH GINGER, DATES, AND PECANS
Baked Apples with Ginger, Dates, and Pecans
- 4 apples Gala
- 2 teaspoons ghee (or butter) melted
- 2 egg yolks
- 2 teaspoons ginger grated
- 2 teaspoons almond flour
- 1 tablespoons coconut cream
- 1 teaspoons lemon zest (a heaping teaspoon)
- 1/2 cup pecans
- 6 dates
For the bottom of the dish:
- 1/4 cup ghee (or butter) melted
- 3/4 cup apple juice (no sugar added if on a Whole30)
For the tops of the apples once filled:
- 1/2 teaspoon ghee (or butter) melted
- 375 degree oven
- one 8x8 square glass baking dish
- a microplane/zester
- a cutting board
- a large sharp knife
- a melon baller or pointy spoon (something to scoop out the apples with)
- a whisk
- a spatula or wooden spoon
- a medium-sized bowl
- aluminum foil
- Preheat oven to 375 degrees F.
- Chop the pecans on a cutting board with a large sharp knife and toast for 4 to 5 minutes in the oven, until fragrant and starting to brown. Set aside when done.
- Wash apples and, using the cutting board, cut off the tops with the knife, just enough to remove the stem and create a flat surface.
- Scoop out the core of the apples with a melon baller (or sharp spoon), creating a hole 1.5-2 inches deep and 1.5-2 inches wide per apple (depending on the size of the apples). Set apples aside while you make the filling (if they get a little brown on the inside from being exposed to air it’s fine, just don’t leave them out for too long).
- In am medium-sized bowl, whisk the 2 tablespoons of ghee, egg yolks, ginger, almond flour, coconut cream, and lemon zest until well combined.
- Remove the pits from the dates and chop the dates into small pieces.
- Combine dates and toasted pecans with other filling ingredients in the bowl using a spatula or wooden spoon. Stir until well combined.
- Pour the 1/4 cup melted ghee and the apple juice into the 8x8 dish.
- Stuff the apples with the filling using a spoon. The filling will not be completely level with the top of the apples.
- Place a piece of aluminum foil securely over the apples. It’s okay if the foil is not completely closed against the sides of the dish, but it should be mostly closed.
- Place the dish in the oven and bake for 45 to 50 minutes, until the apples are soft and can be pierced with a fork (you may need to use a pointed knife to pierce the skin depending on how sharp your fork is).
- Remove from oven and let cool at least 5 minutes before serving.