Baked Apple reminds me of my childhood. My mother regularly bought the sweetest MacIntosh or tart Spy apples grown in Ontario and baked them au naturelle. She never added any white or brown sugar. All she did was use a fork and stab the apples all around and bake them until the skin burst and the juices filled the pan. We often ate them straight out of the oven.
Today her way of cooking would be called WHOLE FOOD cuisine; a way of preparing dishes that make the main food the star without too many other ingredients or processing. Plus I am so blessed to be able to get my locally grown apples from the Golan Heights!
This Baked Apple with Stuffed Streusel is such a dish. It is both a fruit and a dessert and a perfect finish to our Friday night meal.
Ingredients:
- 6 medium-sized apples – 3 red and 3 green
- ¾ cup flour
- ¾ cup brown sugar
- ½ cup of rolled oats
- 4 tablespoons of Galilee Green Olive Oil
- 1 cup of apple or orange juice
- ½ cup of honey
- 1 teaspoon ground cinnamon
Directions:
Preheat oven to 425F/200C
- In a small bowl mix flour, oats, brown sugar, oil and ½ teaspoon cinnamon until it forms crumbs. Add a bit more olive oil if the mixture seems too dry.
- Wash apples and with a melon baller carefully scoop out the core and make a 2 inch bowl in each apple
- Stuff each apple to the top with the streusel
- Stir together juice, honey and the other ½ teaspoon cinnamon
- Pour sauce into a baking pan
- Bake uncovered for 25 – 30 minutes or until the apples are soft
- Cover the apples with silver foil if the streusel starts to burn
- When serving – drizzle the apples with with pan juices
ENJOY the crunch and the homemade flavor.
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