“Try serving this for breakfast, kids love them. They hit the spot as an evening treat tooI like to use “release”non stick foil”
8largerome apples, washed & cored
1/3 cupgranola cereal
1/3 cupslivered almonds
1fresh lemon rind, grated
whipping cream, chilled or softly whipped
Peel off one strip around the center of each apple.
Slice a thin piece off the bottom of each and place them almost touching in an oven proof dish.
Combine the granola,raisins, nuts,cinnamon nutmeg and lemon peel.
Toss to mix well.
Divide the filling among the centers of the apples, pack the filling down lightly.
In a saucepan combine the lemon juice, honey, apple juice& butter.
Bring to a bubbly simmer about 5 minutes.
Pour over the apples.
Cover with foil and bake 350F degrees for 30 minutes.
Uncover the apples and continue baking for about another 30 minutes, basting frequently with the juice.
Cool to almost room temp serve with the cream.
“Yummmmm!! I have loved baked apples since I was a little girl. These were the best, Bergy. Soft and tender with a totally delicious filling and sauce. We had these for dessert but I agree, they would be nice for breakfast. I prefer mine warm, without any cream. Just lovely. Thanks.”
“Thanks Bergy!These apples are excellent and smell so good when cooking…they are a perfect baked apple.”
“Excellent!I used 4 fairly small gala apples for a half recipe & a covered casserole dish. Thank you for sharing this keeper of a recipe!”