Warm apples and a crispy topping make this a comforting fall dessert. Leave the skin on the apples for a dose of fiber, and serve with a small scoop of vanilla ice cream or yogurt, if desired.
2 medium sweet red apples (such as Gala or Braeburn)
3 tablespoons finely chopped pecans (or substitute walnuts)
2 tablespoons uncooked quick-cooking oats
2 tablespoons packed dark brown sugar
1 tablespoon chopped dried cranberries
1 tablespoon cold butter, finely chopped
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup 100-percent apple juice
Preheat oven to 350°F.
Cut each apple in half horizontally. Use a melon baller or spoon to remove the core from each half, creating a rounded hole.
Combine nuts, oats, brown sugar, cranberries, butter, cinnamon and salt. Use your fingers or a fork to mix until mixture resembles coarse meal. Fill each apple half with about 2 tablespoons of oat mixture.
Place apples in an 8-inch baking dish; pour apple juice around apples in dish. Cover dish with aluminum foil.
Bake 30 minutes. Remove foil, and bake an additional 10 to 15 minutes or until apples are tender and topping is golden brown.
Baking time will vary depending on the variety, size and ripeness of the apples. Apples are finished when easily pierced with a toothpick.
Serving size: 1 stuffed apple half
Calories: 151; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 8mg; Sodium: 100mg; Total Carbohydrate: 24g; Dietary Fiber: 3g; Protein: 1g