Harvest Baked Apples
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- 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
- Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
- Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
- 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.
- 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.
- Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
- To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.
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RECIPE SUBMITTED BY
pansregnig
Jackonville, 48
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