Harvest Baked Apples

Based on a recipe from "Cuisine at Home" magazine, October 2007.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 4  braeburn apples or 4  gala apples
• 1⁄3 cup dried currant
• 1⁄4 cup  almonds, chopped
• 2  tablespoons brown sugar
• 2  teaspoons all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 lemon, juiced
•  salt, to taste
• 1⁄2 cup apple cider, divided
• 2  tablespoons unsalted butter, cut into 8 cubes
• 1⁄4 cup rolled oats
• 2  tablespoons all-purpose flour
• 2  tablespoons sugar
• 1  tablespoon unsalted butter, cold, cubed
• 1  tablespoon water
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon  almond extract
• 1⁄4 cup plain yogurt, divided

Directions

1. Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
2. Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
3. Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
4. Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
5. Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
6. To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.