Baked apples are a fall staple; perfect for a quick, warm dessert that does not take much to prepare.
- 3/4 cup oats
- 3/4 cup flour
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch salt
- 1 stick cold unsalted butter, diced
- 4 Braeburn apples (Fuji will substitute)
- 4 teaspoons honey
- Preheat oven to 350 degrees. In a bowl combine all dry ingredients and diced butter. Rub mixture briskly between your fingertips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
- Cut a small layer off the bottom of each apple to create a flat, stable bottom. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove top, remaining core and seeds, taking care not to puncture the base of the apple.
- Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing.
- Bake in oven at 350 degrees on top or middle rack for 40 minutes, or until filling is golden and the tip of a knife can be inserted into the side of the apple with little or no resistance. Let stand for 10 minutes before serving.