Nutrition per serving may change if servings are adjusted.
4 McIntosh, Cortland or Empire apples
⅓ cup old-fashioned rolled oats
⅓ cup packed light brown sugar
¼ cup chopped pecans
¾ 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, ¼ 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 ½ 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.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
253 calories;6 g fat(0 g sat); 5 g fiber; 52 g carbohydrates; 2 g protein; 6 mcg folate; 0 mg cholesterol; 40 g sugars; 19 g added sugars; 132 IU vitamin A; 8 mg vitamin C; 36 mg calcium; 1 mg iron; 8 mg sodium; 212 mg potassium
Carbohydrate Servings: 3½
Exchanges: ½ starch, 2 fruit, 1 other carbohydrate, 1 fat
Recipe Needs Proofreading!
The quantity of apple cider is confusing,given the directions for preparation. I was all set to make this fall goodie when I realized the problem.
Pros: Looks great
Cons: Poor driections