Apples, Apples Everywhere

     Apples are good to eat any time of the day.  They are tasty at breakfast in pancakes, good for lunch in soup, and wonderful in an evening casserole.  They make a great snack and are also a sweet dessert treat.  Here's a recipe I'm eager to try with some of the apples I brought back with me from last weekend's Apple Harvest Festival:

Baked Apple with Crisp Topping

 

2 apples (recommended Fuji or McIntosh)          3 Tbsp butter, cold and diced

1 tsp lemon juice                                                        3 Tbsp brown sugar

1/4 cup strawberry jam, jelly or preserves           1/2 cup oats, uncooked

2 Tbsp all-purpose flour                                           1/4 tsp ground cinnamon

                                                                                       pinch of salt

 

 

Preheat oven to 350 degrees F.

 

Cut each apple in half along its equator.  Using a melon baller, cut out each side of the core, creating a rounded hole.  Rub exposed apple flesh with lemon juice.  Place 1 Tbsp of jam into each hole.  For the topping:  in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt.  Press this mixture on the top of each apple, covering jam.  Place in a baking dish filled with about 1/4" water.  Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

 

recipe courtesy of Sunny Anderson

The Food Network