Ginger Baked Apples with Oats & Pecans
From EatingWell: September/October 2012
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.
- 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: 253 calories; 6 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 52 g carbohydrates; 19 g added sugars; 2 g protein; 5 g fiber; 8 mg sodium; 212 mg potassium.
Carbohydrate Servings: 3
Exchanges: 1/2 starch, 2 fruit, 1 carbohydrate (other), 1 fat
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- Ease of Preparation
- Type of Dish
- Desserts, other
- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- September/October 2012