These are like inside out apple crisp– but without the peeling and slicing.
Bakes Stuffed Apples
¾ cup walnuts, chopped in ¼-inch bits
1/3 cup rolled oats
1/3 cup brown sugar
½ teaspoon cinnamon
1/4 teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon salt
6 tablespoons cold butter or margarine, cut in bits
8 crisp apples (such as Braeburn or Gala)
2 cups apple juice or cider
- Preheat the oven to 350 degrees.
- Combine the walnuts, oats, brown sugar, cinnamon, nutmeg, cardamom and salt in a small bowl. Add the butter or margarine and work with your fingers to form a crumbly mixture the texture of coarse sand.
- Cut a slice off the top ½-inch of each apple. If the apple won’t stand up, cut a tiny slice across the bottom so it sits flat. Remove the peel from the top third of the apple. Scoop out the center with a melon baller, leaving a1/2-inch thick wall all the way around and on the bottom. Stuff each apple with the oat-nut mixture and mound the filling on top.
- Place the apples in a large baking dish and pour the apple juice or cider around the apples. Cover the dish with foil and bake 50 minutes; remove the foil and bake, basting occasionally until the apples are tender when pierced with a fork, about another 30 minutes. To serve, spoon the pan juices over the apples.
Makes 8 servings
Nutrition for each serving: 309 calories, 2 g protein, 45 g carbohydrates, 6 g fiber, 15 g fat, 6 g saturated fat, 81 mg sodium
