Baked Apples with Granola

Baked Apples with Granola takes approximately 2 hours from beginning to end. This recipe serves 4 and costs 99 cents per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 222 calories, 2g of protein, and 3g of fat per serving. 14 people have tried and liked this recipe. A couple people really liked this side dish. A mixture of apple cider, egg white, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Eating Well. Overall, this recipe earns a not so amazing spoonacular score of 14%. Similar recipes are Granola-Stuffed Baked Apples, Baked Apples with Yogurt & Granola, and Microwave Baked Apples with Granola.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 1/2 cups apple cider

4 large baking apples

1 tablespoon butter

1 large egg white

1 1/2 tablespoons lemon juice

3 tablespoons sugar, divided

Equipment:

sauce pan

oven

knife

baking pan

food processor

aluminum foil

frying pan

Cooking instruction summary:

Preheat oven to 350F.Melt butter in a small saucepan over low heat. Remove from heat and stir in lemon juice.Peel apples nearly halfway, leaving skin on bottom halves. Carefully cut out apple cores with a paring knife, leaving bottoms intact. Holding the paring knife at a 45 angle, widen the opening at the top of each apple by about 1/2 inch. Place apples in an 8-inch square or round baking dish. Brush peeled parts of apples with 1 tablespoon butter mixture and sprinkle with 1 tablespoon sugar.Pulse granola in a food processor until it forms coarse crumbs. Add egg white, remaining butter mixture and 1 tablespoon sugar; pulse until just combined.Spoon the granola mixture into apples, spreading it slightly over tops. Sprinkle with remaining 1 tablespoon sugar. Pour cider into baking dish around apples.Bake the apples until tender and filling is puffed and lightly browned, 50 to 60 minutes. (Cover apples loosely with foil if browning too quickly.) Cool in the pan for about 30 minutes. Serve warm, spooning pan juices over apples.

 

Step by step:


1. Preheat oven to 350F.Melt butter in a small saucepan over low heat.

2. Remove from heat and stir in lemon juice.Peel apples nearly halfway, leaving skin on bottom halves. Carefully cut out apple cores with a paring knife, leaving bottoms intact. Holding the paring knife at a 45 angle, widen the opening at the top of each apple by about 1/2 inch.

3. Place apples in an 8-inch square or round baking dish.

4. Brush peeled parts of apples with 1 tablespoon butter mixture and sprinkle with 1 tablespoon sugar.Pulse granola in a food processor until it forms coarse crumbs.

5. Add egg white, remaining butter mixture and 1 tablespoon sugar; pulse until just combined.Spoon the granola mixture into apples, spreading it slightly over tops. Sprinkle with remaining 1 tablespoon sugar.

6. Pour cider into baking dish around apples.

7. Bake the apples until tender and filling is puffed and lightly browned, 50 to 60 minutes. (Cover apples loosely with foil if browning too quickly.) Cool in the pan for about 30 minutes.

8. Serve warm, spooning pan juices over apples.


Nutrition Information:

Quickview
222k Calories
1g Protein
3g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
222k
11%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
50g
17%

  Sugar
40g
45%

Cholesterol
7mg
3%

Sodium
44mg
2%

Get Enough Of These
Protein
1g
3%

Fiber
5g
22%

Vitamin C
13mg
16%

Potassium
348mg
10%

Manganese
0.15mg
7%

Vitamin B2
0.11mg
7%

Vitamin B6
0.11mg
6%

Vitamin K
5µg
5%

Magnesium
16mg
4%

Vitamin A
209IU
4%

Vitamin B1
0.06mg
4%

Copper
0.07mg
4%

Phosphorus
33mg
3%

Vitamin E
0.5mg
3%

Selenium
1µg
3%

Calcium
22mg
2%

Iron
0.39mg
2%

Folate
8µg
2%

Vitamin B5
0.21mg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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