“Based on a recipe from "Cuisine at Home" magazine, October 2007.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
  2. Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
  3. Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
  4. Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
  5. Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
  6. To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.

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