Fall is here.
Well, supposedly, but I am a little thrown off by this 90°F weather. Um, I’m ready for sweaters and tea and cider and orange leaves. Why is it so hot and why am I wearing a dress?
Regardless, I’m pretending like it’s fall weather and I am bringing in the season in style with some honeycrisp apples. Duh. They’re my favorite.
This is seriously awesome. We all know how much I like figs. They’re the coolest. But add them to some other fruit, some nuts and some hearty rice? And a touch of sweetness? Helloooo, fall.
And when you bake these beauties, they get all wrinkly and juicy and soft. In a totally good way.
Bake those apples. If you’re like me, it’s hard not to just eat any fruit fresh and straight out of the bag. But this is worth it. Promise.
Autumn Stuffed Apples
Inspired by Vegetarian Times
1/8 c dried cranberries, roughly chopped
1/8 c dried apricots, chopped
2 figs, chopped
1/8 c walnuts, chopped
1 tbsp honey
1. Preheat oven to 350°F.
2. Cook brown rice according to directions.
3. Combine remaining ingredients. Half the apple and scoop out some of the middle to make a hollow indention. Combine the brown rice with the dried fruit mixture and spoon into apples.
4. Sit apples in baking dish with about 1 c water, just enough to cover approximately halfway up the apple. Cover with foil. Bake for 20 minutes.