These baked apples are delicious! It's like having a yummy dessert for breakfast. And I'm all for having dessert for breakfast! But, that's not to say that these are overly sweet.
Hollowed out apples are brushed with cinnamon butter and baked in apple cider. Once they are crisp tender, they're filled with a creamy oatmeal scented with fresh orange zest. The glorious stuffed apples get topped off with a caramel sauce made from the pan drippings and a dollop of yogurt. All the flavors and textures in these stuffed apples are wonderful together! I wish I had one of these apples right now. Yum!
A special thanks to my mom who made these for me when she was in town! I'm sure I'll be making this recipe often.
Baked Apples with Oatmeal and Yogurt
6 apples (Gala or Fuji), bottoms sliced so apples stand
1 fresh lemon, halved
4 tablespoons unsalted butter
6 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
Pinch ground black pepper
1 cup apple cider
1 cup whole milk, heated
2 teaspoons finely grated orange zest
1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package
Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer.
Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes.
While the apples are baking, stir the hot milk, remaining brown sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.
Recipe: Bobby Flay
1 fresh lemon, halved
4 tablespoons unsalted butter
6 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
Pinch ground black pepper
1 cup apple cider
1 cup whole milk, heated
2 teaspoons finely grated orange zest
1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package
Low-fat Greek yogurt
DIRECTIONS
Preheat the oven to 375 degrees F.
Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside.
Preheat the oven to 375 degrees F.
Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside.
Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer.
Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes.
While the apples are baking, stir the hot milk, remaining brown sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.
Recipe: Bobby Flay
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