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!
Best Health Magazine, January/February 2011, Photos by Angus Fergusson
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 baking apples
- 2 tbsp almonds slivered or chopped
- 1/4 cup raisins
- 1/4 cup oats
- 1/4 cup whole wheat flour
- 2 tbsp honey
- 1 tbsp butter melted
- 1 tsp cinnamon
- 1/2 tsp vanilla
- pinch nutmeg
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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
