Oatmeal Brown Sugar Baked Apples

The South Arm Women Community Kitchen made Oatmeal Brown Sugar Baked Apples for dessert.

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This Oatmeal Brown Sugar Baked Apple is great for dessert, breakfast or brunch. The recipe can be easily multiplied for larger crowds.

Ingredients

  • 4 apples, like Janagold, Fuji, or Honeycrisp
  • 1/4 cup brown sugar (light or dark)
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of cloves
  • 1 tablespoon butter, divided in four
  • 1 cup hot water

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Source: thekitchen.com

Serves 4


Instructions

Preheat oven to 375F degrees with a rack in the lower-middle position.

IMG_2685Michelle shared with the participants of two kitchen tools for coring apples.
IMG_2686The first tool is an apple corer which require just one push.
IMG_2683The second tool is actually a peeler with a pointy end. To remove the core, you have to push the peeler several times around the core.You can also use a paring knife to remove the core.
IMG_2684Remove the core of all the apples.
IMG_2688Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves and any extras in a bowl.Optional extras: orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, nutella, etc.
IMG_2695Divide the oatmeal mixture between the apples, packing the wells firmly.
IMG_2696Arrange the apples in a baking dish and top each one with a pat of butter.
IMG_2704Pour water into the bottom of the baking dish and cover loosely with aluminium foil.
IMG_2709Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes.You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin of the apples will also become wrinkled and soft by the end of the cooking.

Serve with a scoop of vanilla Greek yogurt, ice-cream, creme fraiche, or whipped cream.

Leftovers will keep for up to a a week and can be reheated in the microwave or eaten cold.
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