Apple-Crisp Baked Apples

We recommend using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their color and shape better during baking. Prep and Cook Time: 1 hour, 15 minutes. Notes: You can substitute 1/3 cup golden raisins for the walnuts if you like.

Yield: Makes 6 servings

Ingredients

• 1/3  cup  walnuts, chopped medium fine
• 1/3  cup  pecans, chopped medium fine
• 1/4  cup  firmly packed dark brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  cinnamon
• 1/4  teaspoon  ground cardamom
• 1/4  cup  rolled oats
• 4  tablespoons  cold butter, cut into small cubes
• 6  medium Pink Lady or Jazz apples, or other firm baking variety
• 1 1/2  cups  apple cider

Preparation

1. Preheat oven to 350º. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.

2. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.

3. Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top.

4. Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

273 (53% from fat)

Protein:

2.3g

Fat:

16g (sat 5.6)

Carbohydrate:

33g

Fiber:

3.9g

Sodium:

176mg

Cholesterol:

21mg