Baked Apples, Sweet or Savory
Serves 4 or 8.
Note: Your choice of sweet or savory, or both. Stuffed with sharp cheese and hazelnuts, these make a wonderful side dish to roast meats or a simple bowl of hearty soup. Or fill them with granola or oatmeal, a few nuts and a little maple syrup. To make the acidified water for the apples, combine 1 tablespoon lemon juice or vinegar to 1 cup water. From Beth Dooley.
• 8 Chestnut crabs (or any small apple)
Savory filling:
• 2 to 3 oz. sharp Cheddar cheese
• 1/4 c. whole toasted hazelnuts
Sweet filling:
• 1/2 c. uncooked oatmeal
• 2 tbsp. pumpkin or sunflower seeds
• 1 tbsp. maple syrup
Directions
Preheat the oven to 350 degrees.
To prepare the apples: Using a paring knife, cut 1/2-inch from the top of the apple. Then core the apple to create a hollow. Brush the cut apple with a little acidified water (see Note).
Savory filling: Cut the cheese into small cubes and stuff into the apple hollows. Add the nuts. Place the apples in a baking dish or on a baking sheet and bake until the apples are soft and the cheese is melted, about 20 to 25 minutes.
Sweet filling: In a small bowl, stir together the oatmeal, pumpkin or sunflower seeds and maple syrup. Stuff into apple hollows. Place the apples in a baking dish or on a baking sheet and bake until the apples are soft and the filling is hot, about 20 to 25 minutes.
