Stuffed baked 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 \N 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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