Wednesday, September 12, 2012

bringing back the old school...

I've received many emails requesting Rosh Hashana (Jewish New Year) dessert recipes. This time of year, I love baking with apples and honey (traditionally, apples and honey symbolize the sweetness of the new year.) But, if you ask me, when it comes to apple desserts, I always think that less is more. Instead of concealing the apple, I prefer to showcase it. And, I never tried a Martha Stewart recipe I didn't love. So, why not go the old fashioned route and just bake the apples? 
Here's a wonderfully simple Martha recipe- if you like pecans, chop them up and add them into the mix. And if you want to make recipe non-dairy, replace the butter with margarine.

Baked Apples

serves 4

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/3 cup packed light-brown sugar
  • 1/3 cup old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 medium Rome Beauty apples, skin peeled in a spiral

  • Preheat oven to 375 degrees. Stir together butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl. Set aside.
  • Scoop out the core of each apple with a melon baller, being careful not to go through the bottom; discard cores. Fill each apple with oat mixture, dividing evenly. Transfer apples to a 9-inch square non-reactive baking dish. Add 1 cup water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil. Bake until apples are soft but not mushy, 40 to 45 minutes. Serve warm.

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