I made a post a couple days ago about my new apple baker from Emerson Creek Pottery. In it, I shared my baked apples, but not the recipe. Today, I will reveal how I made these delicious harvest delights!
You will need:
4 large sized , less sweet apples. I used the biggest granny smiths I could find
1/2 cup of flour
1 cup of oats-quick
1/2 cup brown sugar
1/4 cup white sugar or raw sugar
dash of ground cinnimon
2 tbsp vanilla extract
1 stick of butter
raisins if you like them
1. Pre-heat oven to 325 degrees. Melt butter in microwave.while butter is melting, use an apple corer to remove core of apple-seeds and all. Coat inside of apple with lemon juice.
2. Mix together all dry ingredients (add a handful of raisins if you like them at this point) . Add wet ingredients(except lemon juice) slowly until a past is made. You may need to add more vanilla or butter to taste. Place hollowed out apples in a muffin tin or apple baker like I have.
3. Fill the insides of the apples with the mixture. Stuff it in tightly. Place apples in the oven and bake for approx 20 minutes. Keep an eye on it. They are done when the skin is slightly wrinkled looking and a fork pokes them and feels soft.
4. Allow to slightly cool and top with caramel sauce or vanilla bean ice cream if you desire.