Baked Apples
I love the topping of apple crisp, so I used it as a filling for these baked apples. The recipe uses just one tablespoon (15 mL) of butter. Choose a firm apple, as you want it to soften but not turn mushy. I couldn't find our melon baller so I used a small ice cream scoop to core the apples two thirds of the way through, and it worked perfectly, leaving a nice pocket for the filling. Try it with vanilla frozen yogurt. Yummy!
4 baking apples
2 Tbsp (30 mL) almonds, slivered or chopped
1/4 cup (60 mL) raisins
1/4 cup (60 mL) oats
1/4 cup (60 mL) whole-wheat flour
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) butter, melted
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) vanilla
Pinch nutmeg
- Preheat oven to 300°F and set oven rack in middle of oven.
- Cut off tops of each apple to level them and then core two thirds of the way through (about an inch [3 cm] in diameter). Place on a baking sheet.
- In a medium bowl, combine the remaining ingredients. Divide evenly among apples, stuffing to overflowing, as shown.
- Bake for 35 minutes, or until apples are tender.
Makes 4 servings
Per serving: 290 calories, 4 g protein, 6 g fat (2 g saturated fat), 61 g carbohydrates, 9 g fibre, 8 mg cholesterol, 25 mg sodium
Best Health Magazine, January/February 2011, Photos by Angus Fergusson
