“This is based on a recipe for baked apples in Mark Bittman's cookbook (How to Cook Everything) but adapted to include something akin to the topping for an apple crisp. Because it's mostly apple and only a little bit of the "crisp" (which isn't really crisp, by the way), it's a a lower-calorie version that's easy to throw together for a satisfying dessert.”
READY IN:
50mins
SERVES:
4
YIELD:
4 apples
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and partially-core the apples (use a melon baller or paring knife to scoop 2/3 of the core, past the seeds, but not far enough that you've put a hole all the way through the apple).
  2. Combine half the sugar (4 tsps), butter and brown sugar in a mini food processor or by hand. If by hand, you'll want to cut the butter up into tiny pieces first so it mixes well.
  3. Put 1/4 of topping mixture into the hollowed-out core of each apple until it's full. Sprinkle another 1 tsp over the top of each apple.
  4. fill a glass baking dish with 1/2 inch of water.
  5. bake in 350 degree oven for 45-60 minutes, until apples are soft.
  6. remove and serve. I like to cut mine into fourths and let the filling ooze onto the plate. ice cream optional :).

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