The following post and recipe was contributed by Emelia Stiverson, dietetic intern from Teachers College, Columbia University.
The weather is cooling down and Autumn is almost here. As we stroll past the stands at the farmers’ market and walk into the produce section of our local supermarket, one can’t help but notice the vast array of different apple varieties. That’s right–it’s apple season!
The majority of apples are picked from September through November and are either sold immediately or put into cold storage. We all know raw apples make great snacks, but certain types taste better and are more enjoyable when they are baked. Golden Delicious apples are used in this recipe. These apples are some of the best all-around cooking apples, as they maintain their shape after baking. Granny Smith, Honeycrisp, Jonagold, and Rome Beauty are other types of apples that can be used in baking and can be substituted for the Golden Delicious apples in this recipe.
This baked apple recipe is reminiscent of an apple crisp, but without the added cups of sugar and fat from sticks of butter. Adding 2 tablespoons of homemade whipped cream or store-bought whipped cream (made with real cream and without added hydrogenated oils) on top of each apple will make this a nutritious dessert the whole family can enjoy.
Baked Apples with Oats and Blueberries
- Makes: 4 Servings
- Hands-On Time: 10-15 minutes
- Cooking Time: 45 Minutes
Ingredients:
- 4 Golden Delicious apples
- 1/2 cup quick cooking rolled oats
- 1/2 tsp pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup finely chopped unsalted raw pecans
- 1 TBS pure maple syrup
- 2 TBS frozen unsweetened blueberries (not thawed)
- 1/4 cup water
Directions:
- Preheat oven to 375 degrees.
- Wash the apples, dry, and place on a cutting board. Remove the core and seeds by using a grapefruit spoon, melon baller, or regular spoon.
- Lightly prick the top of the sides of the apple with a fork (this prevents the apples from splitting).
- Combine the rolled oats, vanilla extract, ground cinnamon, pecans, maple syrup, and blueberries in a small mixing bowl. Spoon the mixture into the cavity of each apple.
- Pour the water into a 8 X 8 baking dish. Add the apples. Carefully put the baking dish on a rack in the middle of the oven. Bake until the apples are soft, about 45 minutes.
- Let cool for 5 minutes then serve right away or cover and refrigerate for up to 2 days.
Reference:
http://www.usapple.org
