The South Arm Women Community Kitchen made Oatmeal Brown Sugar Baked Apples for dessert.
This Oatmeal Brown Sugar Baked Apple is great for dessert, breakfast or brunch. The recipe can be easily multiplied for larger crowds.
- 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
Preheat oven to 375F degrees with a rack in the lower-middle position.
|Michelle shared with the participants of two kitchen tools for coring apples.
|The first tool is an apple corer which require just one push.
|The 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.
|Remove the core of all the apples.
|Mix 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.
|Divide the oatmeal mixture between the apples, packing the wells firmly.
|Arrange the apples in a baking dish and top each one with a pat of butter.
|Pour water into the bottom of the baking dish and cover loosely with aluminium foil.
|Bake 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.