Prep time: 15 minutes
Cook time: 35 minutes
8 medium Gala apples (or any baking apple)
2 ½ tablespoons peanut or almond butter
2 ½ tablespoons maple syrup
¼ cup currants or raisins
2 teaspoons ground cardamom
1 teaspoon ground cloves
2 teaspoons ground cinnamon plus more for garnish
½ cup apple juice
Using an apple corer, completely core each apple. Then, remove ¼-inch from the bottom of each core. Set this piece aside.
Make 6 vertical cuts around the top of the apple.
Reinsert the 1/4-inch core piece to fit into the bottom of each apple to act as a plug.
To make the filling, in a small bowl, use a fork to mix together the nut butter and maple syrup and stir in the currants.
Whisk the cardamom, cloves, and cinnamon to the almond butter mixture.
To assemble, stuff each apple with a spoonful of the filling mixture and arrange the apples in a large skillet (make in two batches if needed).
Pour the apple juice over the apples so it fills the bottom of the skillet.
Cover and steam on medium heat for approximately 35 minutes, or until the apples are soft. Add a bit of water during the cooking process if the liquid runs too low.
Serve hot or cold, with a scoop of non-dairy vanilla ice cream, if desired.
Non-dairy vanilla ice cream
Large skillet with lid