|Apple Crisp Baked Apples|
A couple of weeks ago, I made blueberry crisp. I usually double the topping and keep what I haven’t used in the fridge or freezer for other applications. When I finally noticed the container of leftover topping, I decided to use it with baked apples.
I washed and cored 4 medium apples. I really dislike encountering any hard bits of apple core, so I’m very thorough about removing it all. Also, I don’t care if the filling seeps out underneath. So I get rid of the core all the way to the bottom. I first removed it with an apple corer tool and then used a small melon baller to remove all those remaining hard bits.
|Stuffed and Ready to Bake|
I baked the apples in a 375 degree oven for about 30 minutes. I checked their doneness and basted each apple before returning to the oven. I continued baking them uncovered for another 15 - 20 minutes until done to my liking. I wanted them cooked through, tender, and slightly soft, but not mushy. I let them cool a bit and served them with the pan juices spooned on top. Leftovers were refrigerated.
|Hot from the Oven|
4 apples (If medium size, use whole; if large, cut in half)
¼ cup pure maple syrup
½ cup water
Lemon juice and/or Fruit Fresh
Filling: (There will be filling leftover; cut recipe in half, if desired)
⅔ cup brown sugar (use less if desired)
½ cup flour
½ cup oatmeal (quick or rolled)
⅓ cup unsalted butter, melted
1 tsp cinnamon or apple pie spice blend (use additional for a final sprinkle if desired)
Preheat the oven to 375 degrees F.
Wash and core apples. If desired, leave enough of the core at the base of the apple to contain the filling.
Combine filling ingredients in a bowl. Lightly press enough into each apple to fill the core cavity. (Refrigerate leftover filling and use for the next batch of apples.)
Fill a baking dish with about ½ cup water or enough to cover the bottom. Place the apples upright in the dish. Sprinkle additional cinnamon or spice blend over apples, if desired, and drizzle maple syrup over all.
Bake the apples for about 30 minutes and then check, basting each apple before returning to the oven. Add more water if necessary. Bake uncovered for another 15 - 20 minutes until done to your liking. The apples should be cooked through and tender but not mushy. The filling should be slightly browned. Let the apples cool a bit before serving with the pan juices spooned on top. Refrigerate leftovers.