Baked Apples with Raisin, Dates & Pecan Stuffing ~Serve these apples as a wholesome dessert, or enjoy a healthy indulgence for breakfast. This very easy recipe is healthy and chock full of raisins, dates, apple and pecan stuffing. Great for a cool morning or after dinner TV snack. No guilt here! Will keep you warm and your tummy full of natural goodness. Can’t you just smell the wonderful aromas and taste those good fall flavors? Even the kids will ask for this treat. You don’t have to tell them how good it is for them. For more apple recipes see An Apple A day.And more fuit and veggie recipes are here. Fresh Melon Fruit Salad, Baked Apples, Apple Corn Muffinss and Tuna Salad in a Canteloupe Bowl.
This very easy recipe is healthy and chock full of raisins, dates, apple and pecan stuffing. Great for a cool morning or after dinner TV snack.
- 1 1/2 cups Great Grains Raisins Dates & Pecans cereal
- 2 tablespoons agave syrup
- Zest from 1/2 small lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large Fuji apples halved lengthwise
- 2 tablespoons dark brown sugar divided
- 2 cups apple juice
- 1 tablespoon fresh lemon juice
- 3/4 cup 2% plain Greek yogurt
Position a rack in the center of the oven and preheat the oven to 375°F. In a small bowl, mix together the cereal, agave, lemon zest, cinnamon and nutmeg.
Using a melon baller, scoop out the apple cores. Place the apples cut side up in a large ovenproof skillet. If necessary, cut a small slice off the bottoms of the apple halves to keep them from toppling over. Sprinkle 1 tablespoon of the brown sugar over the apples. Fill the apple cavities with the cereal mixture then mound the mixture generously on top of the apples, allowing it to nearly cover the entire cut surface of the apples.
Pour the apple juice into the bottom of the skillet and place the skillet in the oven, lightly covered with foil. Bake the apples for 20 minutes, then remove foil and bake until they are crisp-tender and the stuffing is golden brown, about 20 minutes more.
Transfer the apples to plates. Add the remaining 1 tablespoon of brown sugar to the cooking liquid in the pan and simmer over medium-high heat until it thickens slightly, about 5 minutes. Stir in the lemon juice.
Spoon the sauce over the hot apples and serve each with a dollop of yogurt.
Tip: A melon baller scoops out the core from the apples with ease. If you don't have a melon baller, use a spoon instead.
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