Some foods feed your soul as well as your belly. Case in point: baked apples.

There is something about the smell and taste of baked apples that give you that “AAaaaahhhh” feeling. Love! Comfort! Joy! Baked apples!

This time of year, there is another reason I eat apples: weight loss. New research out there says ”An apple a Day Keeps the Doctor AND THE POUNDS Away.” You just can’t beat low in carbs, high in fiber plus YUM! As proof positive, I cite my favorite low-glycemic food blogger Kalyn of Kalyn’s Kitchen: check out her Low Sugar Apple Crisp, for starters!

I decided to come up with a quicker, simpler enlightened apple recipe with all the soft luscious comforting quality of the slow baked version.

Turns out apples “bake” just as well in a covered skillet! Who knew? All I did was sprinkle the cut sides of the apple halves with cinnamon and then put them in a skillet cut side down with a little water. I cooked them covered over medium heat for 5 minutes, and they turned out just as yummy as the slow baked version. Minus the time and hassle. AND minus the sugar!

Don’t make the mistakes I did the first few times using the wrong varieties of apples. Granny Smiths = firm but too tart. Red Delicious = sweet but bland and mushy. Golden Delicious, Braeburn and Jonagold = perfect sweet/tart balance and great soft and creamy but firm texture. Yes, I know. A bit excessive to try 5 different varieties. But worth the effort.

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