Tuesday, November 16, 2010

Inside Out Apple Crisp

I'm a huge fan of My Baking Addiction

I have a big pile of recipes copied from Jamie's blog that I am enjoying trying.

I haven't made one yet that's disappointed me. I believe she and
I must share taste buds. One thing for sure the two of us have in common....
I'm definitely addicted to baking too!

I'm very fond of apple crisp and make it frequently, but I loved this new 'twist' and it was a great way to use some apples that needed to be eaten.

Since I had a lot of apples, I easily doubled the recipe.

They weren't large apples and 8 fit into a 9" X 9" pan.

I added 2 Tb. of apple juice to the pan before baking, but that's optional.
I also added some fresh grated nutmeg to the topping -
it makes everything taste better!

Hope you'll try this delicious recipe -
the photo below was BEFORE I drizzled them with caramel syrup.
Inside-Out Apple Crisp

4 Granny Smith apples
(cored and slighty hollowed down)
{I used jonamacs)

1/2 cup rolled oats

2 tablespoons butter
(I use Smart Balance)

3 tablespoons brown sugar
(I use 1-1/2 Tb. Brown Sugar Splenda)

1 teaspoon of pumpkin spice

2 Tb. apple juice, optional

caramel sauce for drizzling over baked apple

 Preheat oven to 350 degrees.

Core and slightly hollow out the apples beyond the cored center. (Don’t go to far or the apple will loose its shape when baked).

Mix together the oats, pumpkin pie spice and brown sugar.

Soften the butter and add to the mixture, mixing gently until spread throughout.

Lightly add the filling to the apples. (Do not pack inside or the mixture will expand and the apple will burst!).

(optional step)
Place apple juice in pan to 'steam' them as they bake.

 Bake for 30 minutes.

Drizzle with caramel sauce.

Linked to Recipe of the Week