Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt 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.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.