The smell of baking apples often sets me on a mental transport back to my childhood. When I was a child, my mother often made baked apples on Sundays after church. I remember the tasty mouthfuls of sweet, soft apple and the sticky, syrupy glaze that accompanied the dessert. As we sat together at the oblong table in our little kitchen, my mother, father, brother, and me would laugh and talk. Those were wonderful times that have formed precious personal memories.
This weekend I’ll be sharing a tasty variation of my mom’s recipe with hubby and the girlies. I think they’ll come to love Stuffed Apples with Oatmeal and Dried Cherries just as much as I do. These apples are delicious and very easy to prepare, which makes them a great recipe for culinary minded kids to try. The stuffing can be adapted to suit personal tastes by using a variety of add ins such as nuts, chips, other types of dried fruit. This recipe will easily serve a family of four, but you can just as easily double, triple, or quadruple the recipe to serve more people.
If you’re looking for a warm and delicious way to celebrate fall, look no further than this seasonal and tasty dessert. These stuffed apples definitely say, Welcome fall!”
Stuffed Apples with Oatmeal and Dried Cherries
4 apples (I prefer Granny Smith or Honeycrisp)
¼ cup brown sugar
¼ cup oatmeal
¼ cup dried cherries
½ teaspoon cinnamon
¼ teaspoon nutmeg
4 pats of butter butter
1 cup apple juice
Preheat oven to 350 degrees.
Remove the core of each apple using a melon baller, but do not scoop through the bottom of the apple. Use a fork to pierce the skin of each apple. Place the apples in a 9×9 baking dish.
In a medium size bowl, combine the brown sugar, oatmeal, cherries, cinnamon, and nutmeg. Evenly divide the oatmeal mixture among the four apples. Fill each apple with the oatmeal mixture, pressing the mixture down into the apples to ensure they are well stuffed.
Top each apple with a pat of butter. Pour the apple juice into the bottom of the pan. Cover with aluminum foil and bake for 45 minutes to one hour.
© 2014, Andrea Thorpe. All rights reserved.