Yields
6 servings
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ingredients
3
large baking apples such as Spy, Northern or Crispin
Filling:
½
cup crushed oatmeal cookie crumbs (125ml)
2
Tbsp packed brown sugar (30ml)
1
tsp cinnamon (5ml)
2
Tbsp raisins (30ml)
¼
cup dried cranberries (65ml)
2
Tbsp fancy molasses (30ml)
½
cup finely chopped rhubarb, fresh or frozen and thawed (125ml)
Crumble Topping:
¼
cup all-purpose flour (65ml)
½
cup packed dark brown sugar (125ml)
¼
cup old-fashioned rolled oats (65ml)
3
Tbsp cold butter (45ml)
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directions
Step 1
Preheat oven to 350F/180C.
Step 2
Score apples horizonally around centre with a knife. Cut in half from top to bottom. Using a melon scoop, core apples and place cut side up in a ceramic baking dish.
Step 3
In a bowl, combine cookie crumbs, sugar, cinnamon, raisins, cranberries, molasses and rhubarb. Pack mixture into apple cavities.
Step 4
In a bowl, combine flour, sugar, oats and butter. Set aside.
Step 5
Bake for 45 to 50 minutes or until tender. Mound topping on apples and return to oven for 10 to 15 minutes, until topping is crisp and golden brown.