Too Many Latkes?

Have you had your fill of latkes? Can’t bear to see another jelly donut?

Do you feel like you’ve put on weight since the start of Chanukah?

How about planning a simple and healthy Shabbat dinner this week? Here's a menu idea: salmon, steamed broccoli, quinoa pilaf and a green salad. And for dessert, baked apples.

My greengrocer recently introduced me to Pink Lady Apples. First he had big shiny ones with stickers in English - obviously for export. Now he has smaller, un-waxed Ladies - export rejects! These apples are sweet and crisp. They’re great for eating raw. And they don’t fall apart during baking.

Here’s an easy recipe for baked apples that uses heart healthy walnuts and oatmeal and a minimum amount of sugar and fat.

Shabbat Shalom, Chanukah Sameach and Chodesh Tov!

Apple-Crisp Baked Apples (Parve)

¼ cup brown sugar
¼ cup rolled oats
½ cup chopped walnuts
½ teaspoon ground cinnamon
1 tablespoon canola oil
1 cup apple juice or cider
6 medium or 8 small firm baking apples


Preheat the oven to 375 F (190 C). Spray a baking dish with non-stick cooking spray.

Combine the brown sugar, rolled oats, walnuts and cinnamon in a small bowl. Add the oil and stir to combine.

Peel the top third of each apple. Use an apple corer or a melon scoop to remove the core of the apple. Leave the bottom of the apple intact, so the filling won’t leak out.

Fill each apple generously with the nut filling. Spoon any extra filling on top. Arrange the apples in the baking dish and pour the apple juice around the apples.

Cover the dish tightly and bake for 45 minutes. Remove the cover and continue to bake for about 30 minutes, basting the apples with the juice in the dish. The apples are done when you can easily cut them with a sharp knife.

Serve warm or at room temperature.

Serves 6-8