Paring Knife Recipes

How to Core and Slice an Apple

Use a chef's knife to cut the apple in half. To remove the core, carefully cut it out with the paring knife, making sure to also remove the blossom end. You may also quarter the apple and remove the core with a diagonal cut. After the core is removed, slice the apple. Eat and enjoy!

Stuffed Baked Apples

Ingredients

5 apples
¼ tsp ground nutmeg
1 tsp ground cinnamon
¼ cup brown sugar
⅓ cup coconut oil, melted
½ tsp sea salt

Crumble Topping

1/2 cup all-purpose flour
1/4 cup oats
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup coconut oil

Instructions

Preheat oven to 375° F.
Prepare the crumble topping: In a bowl whisk together flour, oats, brown sugar, sugar and cinnamon. Cut in the coconut oil with a pastry blender. Set aside.
Peel and chop two of the apples. Add apples, coconut oil, brown sugar, and cinnamon to a medium sauce pan. Stir for 8 minutes over medium heat or until apples are tender. Remove from heat.
Chop the tops off of the remaining six apples with the paring knife and use a spoon to scoop out the flesh. Don't scoop out all of it, just enough to make a "bowl" for the filling.
Fill apples with the warm apple filling. Top with a good amount of crumble topping.
Place stuffed apples on a baking sheet and bake for 10-15 minutes. If the crumble topping is crispy it's done. Enjoy!