while I do love to bite into a good raw apple at least once a day, their baked counterparts definitely have their own charm: they never fail to remind me of the ones my mom used to make for us when I was a kid, as a charming and satisfying light supper.

there’s nothing tricky or set in stone about this particular recipe: you can sub whatever jam & ground nut you prefer, and the thyme is absolutely optional. I think it went well with the sour cherry jam I used, though. hence the name. do I even need to mention how tasty they’d be with raisins or other dried fruits? any maybe some cocoa powder or chocolate chips in lieu of jam (and thyme)? I thought so.

note: if the margarine that sits at the bottom of the dish starts bubbling a little too merrily around your oven, lightly cover the dish with a piece of foil.

Sour Thymes Apples

3 tablespoons (42 g) nondairy butter, divided
1 tablespoon (15 ml) water
2 medium baking apples (Granny Smith, Golden Delicious…), halved, cored
1/4 cup (24 g) ground toasted almonds
2 tablespoons (40 g) sour cherry or other jam
1 teaspoon dried thyme, optional

Preheat oven to 375°F (190°C, or gas mark 5). Place 1 tablespoon (14 g) butter and water in an 8-inch (20-cm) square baking dish.
Place 1 1/2 teaspoon of butter into each apple cavity, top with 1 tablespoon (6 g) ground almonds, and 1 1/2 teaspoons of jam. Sprinkle each halved apple with 1/4 teaspoon dried thyme.
Bake for 25 to 30 minutes, until the apples are tender, but not mushy.
Let the apples rest for a few minutes before serving. You can also serve these at room temperature, or even cold.

Yield: 4 apple halves