Harvest Baked Apples with Currant-Almond filling

By seo53

Ingredients

• Prepare:
• 4 Braeburn or Gala apples
• Combine; Stuff Apples with:
• Chopped apple flesh
• 1/3 cup dried currants
• 1/4 cup almonds, chopped
• 2 tablespoon brown sugar
• 1 tablespoon dark rum, optional
• 2 teaspoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tablespoon unsalted butter, cut into 8 cubes
• Blend; Top Apples with:
• 1/4 cup rolled oats
• 2 tablespoon all-purpose oats
• 2 tablespoon sugar
• 1 tablespoon unsalted butter, cold, cubed
• 1 tablespoon water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon almond extract

Details

Servings 4
Cooking time 85mins

Preparation

Step 1

Preheat oven to 350; lightly coat a 9" glass pie plate or square baking dish with nonstick spray. Prepare apples with a melon baller, do not cut through the bottom. Chop the seedless flesh for the filling. Combine chopped apple, currants, almonds, brown sugar, rum, 2 teaspoon flour, l/2 teaspoon cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tablespoon cider into
each cavity, then top with a cube of butter; add remaining cider and butter to the baking dish. Blend oats, 2 tablespoon flour, sugar, 1 tablespoon butter, water, 1/2 teaspoon cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy
(baking time may vary depending on size). Let apples cool in the pan 10 minutes. To serve, transfer apples to small plates, top with frozen yogurt or ice cream, and drizzle with pan juices.