Tis’ the season for Apples! Here is an unusually delicious recipe for baked apples.
3/4 cup oats
3/4 cup flour
2/3 cup light brown suger, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fiji will substitute)
4 teaspoons honey
- In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
- Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard.
- With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
- Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
- Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance.
- Let apples stand for 10 minutes before serving.