Yield: 4 baked apples
Time: 70 minutes
I grew up in Rochester, New York, where apples are the biggest staple of all seasonal items. (Move over pumpkin spice, it's apple time!) Baked apples were a popular treat in our household. My mom used to make them in the fall for something sweet after dinner and our house would smell incredible.
These baked apples were made with Honey Crisps and muesli, an oat mixture. Muesli is very popular in Europe and gaining momentum in the US. It's typically a mixture of oats with seeds, dried fruit, nuts, and other grains. My pre-made mixture included oats, raisins, walnuts, sunflower seeds, and almond slivers.
The filling was simple to make. With just a little muesli, I added in cinnamon with a splash of milk and softened butter. Bake them all together and you have a tasty treat to snack on, for dessert, or featured on a snack board!
3 tablespoons Salted Butter, room temperature
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/3 cup Muesli
2 tablespoons Milk, (Oat Milk is used in this instance)
4 medium or large Baking Apples (Honey crisp, Braeburn, or Granny Smith)
3/4-1 cup Warm Water
Prep the muesli by mashing the butter, sugar and spices together with a fork or mixer with a paddle attachment. Pour in the muesli mix and milk. Set aside to let the muesli absorb the liquid.
Preheat the oven to 375*. Wash & core the apples using an apple corer or paring knife. Apples should be un-cored with about an inch-wide opening and three-quarters of the apple's length down. Fill the apples with the muesli mix to the top.
Take out a baking dish, (at least as tall as the apples,) and place the apples inside about a 1/2 inch apart. Add in warm water to surround the apples, (which keeps them juicy!) The water should come up no more than halfway up to the apples' height
Bake the apples for 45 minutes and then let cool for 5 minutes. Then place the apples on another dish to finish cooling outside of the water.