This recipe for baked caramel apples is paleo, smells like fall, and tastes like hopes and dreams. Breakfast has become much sweeter.
- 3 Green apples (I like Granny Smith or Rainier)
- Lemon juice (enough to fill the bottom of an 8×8 baking dish)
- ½ cups Almond Butter
- ½ cups Maple syrup
- ⅛ teaspoons Sea salt
- 1 teaspoon Cinnamon
- 2 dashes Allspice
- 1 dash Ground clove
- ¼ cups Sliced almonds (toasted, if desired)
If desired, place the cored and sliced apples face down in the lemon juice in a baking dish. Bake for a few minutes to let the lemon juice seep into the apples. Remove from the oven and proceed to fill the apples with caramel.
Combine almond butter and maple syrup in a blender and blend on medium-high speed until combined. Add the sea salt, cinnamon, allspice and ground cloves and continue to mix.
Pour the caramel mixture into the center of each apple. Place in a baking dish, right side up. Bake at 350ºF for 15 to 20 minutes or until desired consistency is reached.
After baking, garnish with slivered almonds and fresh fruit.