Crunchy Baked Apples
From inmaculada 17 years agoIngredients
- 1/3 cup walnuts, chopped medium fine shopping list
- 1/3 cup pecans, chopped medium fine shopping list
- 1/4 cup firmly packed dark brown sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon ground cardamom shopping list
- 1/4 cup rolled oats shopping list
- 4 tablespoons cold butter, cut into small cubes shopping list
- 6 medium Pink Lady or Jazz apples, or other firm baking variety shopping list
- 1 1/2 cups apple cider or sweet dessert wine, such as Spanish Moscatel. shopping list
How to make it
- Preheat oven to 350ºF.
- In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.
- Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.
- Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top.
- Put the filled apples in a 2-qt. baking dish. Pour cider or wine into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream or a drizzle of unsweetened light cream alongside.




The Rating
Reviewed by 2 people-
I saved it..I made it and I loved it. ^5
mystic_river1 in Bradenton loved it
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