Description
Six cored apples filled with maple-cinnamon oats and baked until tender.
Ingredients
Scale
- 6 apples Firm baking apples
- 3/4 cup Old-fashioned rolled oats
- 1/4 cup Pure maple syrup
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Ground cinnamon
- 1/8 teaspoon Fine salt
- 1/2 cup Water
Instructions
- Heat oven to 375°F. Core six firm apples from the top, leaving the bottoms intact. Place upright in a 9-by-13-inch baking dish.
- Mix 3/4 cup rolled oats with 1/4 cup pure maple syrup, 3 tbsp melted butter, 1 tsp cinnamon and 1/8 tsp salt. Spoon the measured mixture evenly into the six apple cavities.
- Pour 1/2 cup water into the dish around, not over, the apples. Cover loosely with foil and bake about 25 minutes; uncover and continue 10–15 minutes until a knife enters the fruit easily and oat tops color.
- Cool about ten minutes and spoon a little dish juice around each apple. Test cavity capacity, apple shape, oat hydration and six-apple yield before finalizing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 35–40-minute bake and ten-minute cooling; apple size and variety vary.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Serving Size: One apple