stuffed baked apples
- Categories
- Apples
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Baking apples; about 2 lbs |
| 3 tablespoons | Rolled oats |
| 3 tablespoons | Brown sugar; packed |
| 2 tablespoons | Raisins |
| 2 tablespoons | Pecans; chopped |
| 2 tablespoons | All-purpose flour |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Orange zest; grated |
| ¼ teaspoon | Ground nutmeg |
| 4 | Butter or margarine; divided |
| ¾ cup | Apple juice |
Preheat oven to 350F. Core apples. Remove peel from top third of each apple; transfer to 9" square baking dish. In bowl combine oats, brown sugar, raisins, pecans, flour, cinnamon, zest and nutmeg.
Dividing evenly, fill apple centers with mixture. Top each with 1 tsp butter. In small pot melt remaining butter over high heat. Add apple juice; bring to a boil. Baste apples with some of the liquid.
Fill baking dish with remaining liquid. Bake, basting every 20 minutes, 1 hour or until apples are tender. Serve with the pan juices.
Makes 4 servings; Per serving; 330 cals; 2 g protein; 9 g fat; 16 mg chol;
65 g carb; 56 mg sodium
Source: Women's World Nov½, 1996
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