4 small to medium baking apples
2 tablespoons honey
3 Tablespoons pineapple or orange juice
2 T whole wheat or gluten free flour
Pinch of salt
2 teaspoons cinnamon
1/4 cup chopped walnuts
1/4 cup molasses
Variation: add 1/4 c. dried or fresh cranberries, currants, raisins or dates to filling.
Preheat oven to 375°F. Mist an 8-inch square baking pan with cooking spray. Using a sharp paring knife, cut stem from each apple. Use a spoon or melon baller to scoop out seeds and core, creating a deep cavity but leaving about 1/2 inch of bottom intact. Place apples upright in baking dish.
Combine honey, salt, and cinnamon in a small bowl. Mix ingredients together and work into a paste. Mix in walnuts. Divide mixture and place into cavities of apples.
Drizzle molasses over and around apples. Pour in enough water to just cover bottom of dish. Bake, basting often with pan juices, until apples are tender and filling is golden, 35 to 40 minutes.