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BAKER, BAKER
3
/4 cup oats
3
2
1
1
/4 cup flour
/3 cup light brown sugar, packed
teaspoon ground cinnamon
/2 teaspoon ground ginger
Pinch kosher salt
1
4
4
stick cold unsalted butter, diced
Braeburn apples (Fuji will substitute)
teaspoons honey
1
2
) In a bowl combine all the dry ingredients and diced butter.
) Rub mixture briskly between finger tips until it forms small moist clumps in a loose
sandy mixture.
3
4
5
) Refrigerate while preparing the apples.
) Cut a small layer off the bottom of each apple to create a flat, stable bottom surface.
) With a small paring knife, cut a cylindrical cone out of the top of the apple, moving
about 1−inch outside of the core, similar to removing the top of a pumpkin when carving a
Jack O’ Lantern. Remove the top and discard.
6
) With a melon baller or a teaspoon, remove the remaining core and seeds taking care not
to puncture the base of the apple.
7
8
9
) Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey.
) Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
) Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is
golden brown and the tip of a paring knife can be inserted into the side of the apple with
little or no resistance.
1
0) Let apples stand for 10 minutes before serving.
Yield: 4 servings
BAKER, BAKER
5
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