A great dessert or grab-and-go breakfast, these baked apples are my new "must have." If you have kids, beware. They are likely to love them too:)
I adapted this recipe from "The New Metabolic Effect Diet." Their version used a sweetener called erythritol, but I didn't have any and used Sucanat instead. (I've used brown sugar before as well.)
They are great right out of the oven with a drizzle of cream, but they also make a fantastic breakfast. You could add one to your bowl of morning protein-oatmeal or eat one cold as you're running out the door as I've been doing (be sure to get some protein in ya' at some point...)
These baked apples are also very reminiscent of a favorite naughty pastime of mine: eating cold, leftover fruit crisp, cobbler or pie for breakfast. Ha! I haven't done that in YEARS!
4-5 small to medium apples (I've been using small Pink Lady apples from Trader Joe's; Galas are good too!)
1/4 c. old-fashioned oatmeal
1/4 c. golden raisins
1/4 c. finely chopped walnuts or slivered almonds
1 Tbs. sucanat
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1. Preheat oven to 375 degrees F.
2. Remove apple cores w/ a corer leaving a small bit of apple in the bottom OR just cut them in half and carve out the core like I did. Place apples skin side down in a baking sheet (I used a 13x9" pan).
3. In a bowl, combine oats, raisins, walnuts, brown sugar, cinnamon and nutmeg. Toss to combine. Put a spoonful of filling in the center of each apple.
4. Bake apples for 10-15 minutes and then cover with aluminum foil for the remaining 10 minutes or so. (The foil keeps the raisins from burning.) The apples should be soft but still holding their shape and not mushy.