Steamed Apples

From Christine's Kitchen

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  • 3 or 4 apples
  • Apple juice
  • 2 tablespoons almond butter
  • 1 tablespoon maple syrup
  • 2 tablespoons raisins
  • ½ teaspoon cinnamon
  • Pinch sea salt
  • ½ teaspoon vanilla extract
  • Optional: 1 teaspoon kudzu or arrowroot
  • Extra cinnamon for garnish


Cut the apples in half and core them.  I use a melon ball tool to get the seeds out. Place the apples, skin side down in a large skillet.  Add enough apple juice on the bottom to cover it by ¼ inch.

In a small bowl combine the almond butter, maple syrup, raisins, cinnamon, sea salt and vanilla extract.  Evenly divide the mixture among the apples, placing a spoonful in the center of each one.

Cover the pan and bring the juice to a boil over medium high heat.  Reduce the heat to medium and steam for about 15 minutes, or until the apples are soft.

Carefully remove the cooked apples to a serving platter. Serve warm.

If you wish you can thicken any remaining juice with a little kuzu.  For one cup of juice (you can add more if needed) use 1 teaspoon of kudzu, diluted separately in a a few tablespoons of cold water.  Add the kudzu to the juice and warm over medium heat, whisking, until thickened.  Pour this mixture over the apples.

Serve sprinkled with extra cinnamon.

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