Baked Apples in Cider
Baked Apples in Cider is winter comfort food at its best. There's plenty of streusel filling in these baked apples, and be sure to serve with a side of whipped cream
- 4 Apples, like golden delicious or other soft variety
- 1 Lemon, fresh, cut in half z
- 1 stick Butter, unsalted, cut in small cubes
- 1/2 cup Dark Brown Sugar, packed
- 2/3 cup Flour, all purpose
- 1/3 cup Oatmeal, not instant
- 1/4 tsp. Salt
- 1 tsp Cinnamon
- 1/2 cup Apple Cider or apple juice
- 1 ounce Brandy optional
FOR THE APPLES
Wash and dry and core the apples with an apple corer or a spoon. Scoop 1/2 inch of the apple out with a spoon to make room for the topping.
Rub the apple with the cut side of a fresh lemon where you scooped to prevent browning.
FOR THE CRUMB TOPPING
In a food processor fitted with a blade or medium size bowl using a pastry cutter, add the cold butter, brown sugar, flour, oatmeal, sea salt and cinnamon.
Pulse all ingredients until crumbly. You should have about 2 1/2 cups, and any un-used crumb topping can be frozen for another use.
TO FINISH AND BAKE
Scoop a heaping tablespoon into each apple - which is easier to do with the apple in your hand and the spoon of topping in the other. About 1/4 cup of filling into each apple.
Place the stuffed apples in an oven proof dish, and add the apple cider to the bottom, with or without the brandy.
Bake at 350 for about 40 minutes until you can easily poke the end of sharp knife in the side the apple to test for softness.
Serve warm with a spoonful of the cider from the baking pan drizzled on top, and whipped cream or ice cream if you'd like.
Calories: 530kcal | Carbohydrates: 77g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 334mg | Potassium: 334mg | Fiber: 6g | Sugar: 49g | Vitamin A: 804IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg