Crumb-coated apples

6 Servings

Ingredients

QuantityIngredient
cupFine soft bread crumbs
cupFirmly packed brown sugar
cupFinely chopped almonds
6largesCooking apples; such as Rome Beauty or Granny Smith; peeled and cored
2Egg whites; lightly beaten
6tablespoonsOrange marmalade
¾cupApple juice
Mint sprigs for garnish
Whipped cream; whipped topping or vanilla frozen yogurt (optional)

Directions

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, .