Baked Apples
December 29, 2012 1 Comment
I make a batch of baked apples every week or so. I’ve found these best done with Winesap apples, but those are a hard find. Our farmers market is done for the season, so I’ve since switched to Honeycrisp apples. Start with 6 large apples or 8 small apples. Core, but do not peel the apples. Place apples in a 9×13 or similar glass pan and fill with 1/2″ water. Add cinnamon to taste. A nut medley similar to the dark applesauce goes into the mix. For this a mix of walnuts, pecans, almonds, and pistachios will work. Add to this and additional 50% in rolled oats, 2 tsp each of flax-seed and rice bran. Process this whole mix into a fine powder. Combine with melted butter and milk to get a mixture the consistency of oatmeal. Place this mixture into the hole of each apple and top with a pad of butter. Bake for 20 minutes at 350F or until very soft. The tops will be crispy like a bread crust.