These were a delicious brunch addition. Great texture with the granola. We didn't use the yogurt, the apples were good enough on their own!
Granola-Ginger Baked Apples
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Yield: Makes 8 servings
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Bake: 45 Minutes
- 4 large Golden Delicious or Jonagold apples
- 3 (1.5-oz.) oat-and-honey granola bars, finely crushed
- 1/2 cup roasted salted almonds, chopped
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup butter, softened
- 3/4 teaspoon ground cinnamon
- 1 3/4 cups apple cider
- 1/3 cup cherry preserves
- 1 (7-oz.) container Greek yogurt
- 1. Preheat oven to 375°. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4 inch from opposite side of apple, forming a flat base.
- 2. Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing to gently pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.
- 3. Bake at 375° for 25 to 45 minutes or until apples are tender, basting twice with pan juices.
- 4. Place apples on a serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.
- Granola-Ginger Baked Pears: Substitute 4 Bosc pears for apples. Proceed with recipe as directed.
- Note: Baking times will vary greatly due to the ripeness of your fruit. Begin testing for doneness by inserting a wooden pick directly into the fruit (not granola mixture) after 25 minutes of baking. A wooden pick should be able to pierce the fruit easily with just a little resistance. Overcooking will lead to the fruit losing its natural shape and becoming mushy. For testing purposes only, we used Nature Valley Oats 'N Honey Crunchy Granola Bars.
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