Guest post from Michelle who blogs at The Willing Cook
It cannot get any easier than today’s recipe for Baked Apple & Brown Rice Casserole. In fact, I almost feel guilty because it’s just so easy. But, I have been asked for the recipe several times and it’s always a huge hit at our home.
My mother-in-law has always made the best baked apples. The kicker is that she hardly does anything to the dish, yet it always turns out delicious. Well, this isn’t her recipe, but I did get one very important tip from her — use a variety of apples and pears. Something about the variation in tartness, juiciness, and sweetness lends to a perfectly melded pan of apple goodness.
In this season of our most favorite traditional and bountiful fruit, try this easy baked apple recipe. I promise the whole family will love it and will be asking for the leftovers the next day — if there are any!
Baked Apple & Brown Rice Casserole
- 1 cup cooked brown rice (leftover rice is great)
- 3 pounds variety apples, cored & diced large, either skin on or off
- 3 pears, peeled, cored, & diced large
- 1/2 cup brown sugar (you can substitute honey or maple syrup for the sugar)
- 3 Tablespoon coconut oil (or butter)
- 1-2 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- shredded coconut, raisins, nuts (optional)
Preheat oven to 375 degrees. Spread the cooked brown rice in a layer on the bottom of a 9×13 glass baking dish. (If you’d like, you can add some of the rice on top of the casserole for a little bit of crunch.)
Cut your apples and pears into large chunks. Skin can be left on or cut off. Mix them around on top of your rice until you have enough apples/pears to just about reach the top of the baking dish. Spread your sugar over the fruit.
Cut coconut oil into small pieces and stagger across top of apples. Sprinkle cinnamon and nutmeg across the top and add any additional toppings (optional).
Bake for 30-40 minutes, until apples are soft but not mushy.
As always, I have a few notes worth mentioning.
::This dish is naturally allergy-friendly. Yay!
::I like to cook up a pot of brown rice a day or two before (for another meal) and use the leftovers in this casserole. It’s a great way to get two meals out of one night’s effort of labor.
::Feel free to sprinkle anything on top of the apples that sound good to you. Some options are shredded coconut, raisins, and even nuts.
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.
Other posts in the A Week of Apple Recipes series
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