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Baked Apples in Cider


  • 4 or 5 medium sized apples like golden delicious or any soft variety
  • Fresh lemon cut in half
  • 1 stick of cold butter cut in small cubes
  • 1/2 cup dark brown sugar packed
  • 2/3 cup all purpose flour
  • 1/3 cup oatmeal not instant
  • 1/4 tsp. sea salt
  • 1 tsp.cinnamon
  • 1/2 cup apple juice or cider or water
  • 1 ounce of brandy optional


  • Wash and dry the apples, and core them. Scoop about a 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.
  • 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.
  • 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. I fit about 1/4 cup 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 sauce on top, and whipped cream or ice cream if you'd like.