Ginger Cinnamon Baked Apples

Ginger Cinnamon Baked Apples

Nature’s intelligence provides us with exactly the foods we need at each time of the year. The fall growing season favors heavy, dense vegetables and fruits, such as beets, sweet potatoes, pumpkin, squashes, and apples—which, according to Ayurveda, are exactly what we need to counter the light and dry vata qualities of autumn.

2 apples, halved and cored

3 teaspoons ghee

½ cup chopped walnuts

1 tablespoon raisins

2 tablespoons maple syrup

½ teaspoon cinnamon

½ teaspoon cardamom

1 teaspoon ginger, minced, or ½ teaspoon dry ginger root

Pinch of nutmeg

Pinch of allspice

Pinch of sea salt

Preheat oven to 350 degrees. Halve the apples the short way and remove the core in both the tops and bottoms, preserving as much of the flesh as possible. Toss the apple halves with 1 teaspoon of the ghee and arrange in a 2-inch-deep glass baking dish.

Spread chopped walnuts on a small baking sheet and toast in oven for 6 to 8 minutes, or until they are golden brown. Set aside to cool. Keep oven on.

Combine the rest of the ingredients in a small mixing bowl with the remaining 2 teaspoons of ghee. Mix in raisins and walnuts. Stuff each apple with two tablespoons of the mix, cover with foil, and bake for 10 minutes. Remove foil and bake for an additional 4 to 5 minutes, until the apples are soft but still hold their shape. Serve warm.


Jeremy Smith

As Executive Chef  at Kripalu Center for Yoga & Health in the Berkshires, Chef Rock nourishes guests with 1,200 healthy meals a day. He graduated from the Culinary Institute of America, and has cooked in fine-dining kitchens from Colorado to London. In 2006, he took over as Demonstration Chef at Canyon Ranch, and during that time Conde Nast Traveler rated the resort #1 for food and cooking classes.. Jeremy is a Faculty Member of the Center for Mind-Body Medicine in Washington, DC, and a national presenter. He has been featured in the Food Network, Vegetarian Times, Yoga Journal, and more.