Baked Honey & Almond Apples
Active Time: 15 minutes | Total Time: 50 | Serves 4 | Gluten Free
- ½ cup sliced almonds
- ½ cup old-fashioned rolled oats (gluten-free)
- ¼ cup shredded unsweetened coconut
- ¼ cup yellow raisins or dried cherries (optional)
- 2 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 4 apples, such as Granny Smith, Pink Lady or Braeburn
Heat the oven (with the oven rack in the middle) to 350°F.
In a small skillet, over medium heat, toast the almonds, tossing often, for 3 to 5 minutes, until golden brown. Let cool.
In a medium bowl, toss together the oats, coconut, raisins (if using), brown sugar, cinnamon, nutmeg, salt, and the almonds.
Cut the butter into small pieces and add the mixture. Use your fingertips to work the butter into the mixture. Stir in the honey.
For each apple, cut off a little of the bottom so it sits flat. Then cut each apple in half crosswise. Using a melon baller or round teaspoon, scoop out the core from both halves. Dividing evenly, add a layer of the almond mixture over the bottom half of each apple. Fill the holes in the tops. Sandwich together the tops and bottoms.
Place the apples in a baking dish or pie plate. Bake for 35 to 45 minutes, until the apples are tender. Drizzle with the extra juices in the bottom of the dish. Serve warm.
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