Baked oat and walnut-stuffed apple
5 - 9
PersonalPoints™ per serving
When you’re craving authentic apple pie flavor but don’t want to go through the effort of making a whole pie and having it in the house to entice you, these fall-inspired baked apples with crunchy oat-nut topping will do the trick. This recipe was designed to serve one, but you can easily scale up the ingredients if you want to make these stuffed apples for a crowd. Here we call for a savory mixture of quick oats, butter, brown sugar, lemon peel, and ground cinnamon, but you can mix it up with whatever combination of sugars, peels, and spices that you have on hand.
1 medium, pink lady or empire variety
Uncooked quick oats
Whipped salted butter
2 tsp, at room temperature
Dark brown sugar
Raw lemon peel
¼ tsp, finely grated
- Preheat oven to 400°F.
- Cut a 1/4-in slice off top of apple; use a melon baller to core apple about 3/4s of way to bottom. Place apple in a ramekin; add water to base of ramekin.
- Bake apple, tightly covered with foil, 25 minutes. Meanwhile, combine oats, walnuts, butter, sugar, lemon peel and cinnamon in a small cup.
- Remove foil from apple and fill apple with oat mixture; bake, uncovered, until crisp, 5-10 minutes.
- Makes 1 serving.