Crumb-coated apples

Yield: 6 Servings

Measure Ingredient
⅔ cup Fine soft bread crumbs
⅓ cup Firmly packed brown sugar
⅓ cup Finely chopped almonds
6 larges Cooking apples; such as Rome Beauty or Granny Smith; peeled and cored
2 Egg whites; lightly beaten
6 tablespoons Orange marmalade
¾ cup Apple juice
Mint sprigs for garnish
Whipped cream; whipped topping or vanilla frozen yogurt (optional)

Preheat oven to 350 degrees.

In a small bowl, combine crumbs, sugar and almonds. Brush apples all over with egg whites, then roll in crumb mixture to coat evenly. Arrange apples upright, sides not touching, in a 11x7-inch baking pan. Spoon 1 tablespoon marmalade into the cavity of each apple. Pour apple juice around apples in pan.

Bake, uncovered, until apples are tender when pierced, about 1 hour. Serve warm or at room temperature.

To serve, place 1 apple on each of 6 individual rimmed plates; leave apples whole or cut in slices to reveal the marmalade filling. Garnish apples with mint and serve with optional toppings, if desired. 6 servings.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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