Think of these baked apples as individual apple crisps. Use apples that get nice and soft when they’re cooked. Try serving it with a splash of dark rum and a dollop of fat-free Greek-style yogurt.
Active Time: 15 minutes |
Total Time: 50 minutes
4 McIntosh, Cortland or Empire apples
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 cup chopped pecans
3/4 cup apple cider, divided
1 tablespoon finely chopped crystallized ginger
Preheat oven to 375°F.
Remove the stem and core of apples with a melon baller, leaving the bottoms intact.
Combine oats, sugar, pecans, 1/4 cup cider and ginger in a small bowl. Fill each apple with about 2 tablespoons of the filling and place in an 8-inch-square (or similar-size) baking dish. Pour the remaining 1/2 cup cider around the apples. Cover the dish with foil.
Bake the apples until tender, about 20 minutes. Uncover and continue baking until the apples are very soft but still hold together, 10 to 15 minutes more. Let cool about 5 minutes before serving.
Per serving :
6 g Fat;
0 g Sat;
3 g Mono;
0 mg Cholesterol;
52 g Carbohydrates;
2 g Protein;
5 g Fiber;
8 mg Sodium;
212 mg Potassium