by April Rose, Dietetic Intern
Cold weather creates a desire for warm, comforting dishes, and this toasty baked apple recipe delivers. This timeless classic has a subtle sweetness from the apples, made more robust by rich butter and cinnamon, with added texture from the oats.
Now is the time of the apple, so make this recipe before the season ends! At no other time of the year can you get the overwhelming array of apple and flavor varieties that grace grocery shelves from September to November.
Apples are a great source of fiber when eaten with the skins on, which helps promote gut health and regularity. Apples are also a source of vitamin C and antioxidants, compounds the body uses for skin health, protection against environmental toxins, and cell health.
Warm Baked Apples Stuffed with Cinnamon and Oats
Adapted from The Kitchn
- 4 apples, any variety (Jonagold, Fuji, and Honeycrisp are good choices)
- ¼ cup rolled oats
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tbsp. butter, divided in four parts
- 1 cup hot water
- 2 tbsp. raw honey
- Preheat oven to 375° F with rack in lower-middle position. Core each apple, keeping the bottom intact to hold the apple together. Create a well approximately ¾-inch wide.
- Mix together the whole oats, cinnamon, and nutmeg. Divide this mixture between the apples, packing firmly into the well.
- Place a small pat of butter on top of each filled well, and arrange apples in a baking dish large enough to hold all comfortably. Pour the water in to the bottom of the dish with the apples, and cover apples loosely with aluminum foil.
- Bake for 20 minutes, remove foil, then bake for another 20-30 minutes. Poke a pairing knife into the side of one apple to check doneness (the knife should insert easily and come out clean). The apple skin will appear wrinkled and soft.
- Top with a drizzle of honey. Place one apple per plate and dig in!
Per serving: Calories: 268 kcal, Total Fat: 3g (Sat.Fat 2g), Carbohydrates: 56g, Sodium: 20mg, Fiber: 8g, Cholesterol: 10mg, Protein: 3g