A cinnamon-sugar-oat mix is put inside whole apples before they are baked. This fall dessert is simple but looks great: stuffed baked apples.
– 6 apples – 5 tablespoons unsalted butter softened (70 grams)– ⅔ cup old-fashioned rolled oats (60 grams)– ⅓ cup packed light or dark brown sugar (65 grams)– ¾ teaspoon ground cinnamon
Ingredient
– 1 ½ cups water (360 ml)– 1 ½ tablespoons light or dark brown sugar (22 grams)– 1 teaspoon ground cinnamon– 2 tablespoons unsalted butter (30 grams)
Direction
Heat the oven to 350°F. Prepare apples: Remove the core and seeds from each apple. I use an apple corer to simplify this step. Put apples in an 8- or 9-inch square baking dish.
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Large bowl: softened butter, oats, cinnamon, and brown sugar. Blender, spatula, hands. Apples. Fill the centre of each cored apple with 1-1 ½ tablespoons of oat mixture.
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Sauce mixing: Boil water, brown sugar, cinnamon, and butter in a medium saucepan. On apples, spread sauce. Large spoons cover pan apples with liquid. Pan with remaining liquid.
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Apples should bake for 30 minutes on the centre rack. Baste the apples with the pan's hot sugary liquid after baking. Bake apples until slightly bursting again.