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.
Preheat oven to 375 degrees 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.
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.
1/2 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