Maple Baked Apples With Toasted Oats And Almonds Recipes

Steps:

• Bring the water and salt to a rolling boil.
• Stir in oats, reduce heat to medium and cook 1 minute, stirring occasionally. (If using old fashioned oats, cook a 3-5 minutes).
• If you would like your apples slightly cooked, add to oatmeal about halfway through cooking time.
• Cover, remove from heat, and let sit 2-3 minutes.
• Serve with milk, diced apple, sliced almonds and maple syrup.
• To roast almonds, spread in an ungreased baking pan.
• Place in a 350ºF oven and bake 7-10 minutes or until almonds are fragrant; stir once or twice to get an even browning. Almonds will continue to roast slightly after removing from oven.

Steps:

• In a small bowl, combine the first six ingredients. Core apple and peel the top third. Place in a small microwave-safe dish. Fill apple with walnut mixture. Microwave, uncovered, on high for 3-4 minutes or until apple is tender. Serve warm.

Steps:

• 1. Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
• 2. Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
• 3. Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
• 4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.
• Serving Suggestions
• Serve with yogurt, whipped crème fraîche, or ginger ice cream.

Steps:

• Preheat oven to 350 F.
• Toss almonds with maple syrup and salt.
• Add oil last, and toss to coat.
• Spread coated almonds on baking sheet lined with parchmment paper.
• Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
• Be careful not to let them burn, which can easily happen with maple syrup.
• Let cool on pan.
• Break apart any clumps while still a bit warm or the sugar will crack off.
• When completely cool, store in airtight container at room temp.
• Keeps 1 month.