Health-conscious? A medium apple, only 80 calories, is as nutritious as it is delicious. There's no better way to enjoy apples as a dessert than as a low-fat baked apple with a few added healthy nutrients.
The best apples for baking have a lower sugar content than eating apples and are usually tarter. Most home cooks use Granny Smiths, but test kitchens learned they collapse and turn to mush. Try the Honeycrisp, which retains its shape, texture and full apple flavor, or Rome Beauty, Jonagold, or Spartan.
Streusel baked apples
1/3 cup walnuts and
1/3 cup pecans,
chopped medium fine
1/4 cup golden raisins
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground pumpkin pie spice (or cardamom)
1/4 cup rolled oats
4 tablespoon cold, cubed butter
6 medium Pink Lady apples
1 1/2 cups apple cider
Preheat oven to 350 degrees. Combine walnuts, pecans, raisins, sugar, salt, spices and oats in a small bowl. Add butter cubes and toss.
Peel the top third of each apple. Scoop out the stem, seeds and enough of the apple core to leave 1/2-inch thick walls, using a melonballer. Stuff each with filling, mounding it on top.
Place in a 2-quart baking dish and pour cider into the pan. Cover the pan with foil. Bake 45 minutes, removing foil every 15 minutes to baste the apples. Remove foil and bake an additional 30 minutes, continuing to baste, until the apples are easily pierced with a sharp knife.
Drizzle with sauce from the pan.
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