The recipe for these autumnal yummies is short and sweet. Be sure to have friends around when you make them, otherwise you will eat them all. I love this dessert because it is an easy, drool-worthy, gluten-free take on my favorite sweet indulgence: apple pie.
I remember slaving away over my first apple pie, at the ripe old age of 12, and becoming so frustrated because the pie crust would not cooperate under my rolling pin. If only I'd known about baked apples; there would have been no turning back! Baked apples for breakfast, lunch, and dinner!
You will need:
1/2 cup brown sugar
4 Tbs. butter, softened
1/2 cup toasted almonds, chopped
1/3 cup rolled oats
1 tsp. cinnamon
1/3 cup water
1) Preheat oven to 350 degrees F. Cut off the top of each apple, carve out cores, leave bottom of apples intact. Once cores are carved, place apples in an upright in in a casserole dish or on a cookie sheet with a lip. Squeeze the lemon juice from half a lemon over the four apples. This extra step will add a little tang, as well as prevent the fruit from turning brown.
2) Combine, brown sugar, butter, toasted almonds, oats, and cinnamon in a small bowl. Mix well.
3) Fill cored apples with the sugar mixture. And don't be shy about it!
4) Add water to the bottom of the dish or cookie sheet being used to bake the apples.
5) Bake apples uncovered for 25-30 minutes.
6) Let cool if you wish. I like mine piping hot, so I guess this step is based on preference.
7) Add extra cinnamon or whipped cream for an extra special touch.