Baked Apples with Oatmeal and Yogurt
- prep time20 min
- total time 60 min
- serves 6
This warm and comforting dish is the perfect way to begin your day.
6 apples (Gala or Fuji), bottoms sliced to apples stand
1 fresh lemon, halved
4 Tbsp unsalted butter
6 Tbsp light brown muscovado sugar
⅛ tsp ground cinnamon
¼ pinch each salt and pepper
1 cup apple cider
1 cup whole milk, heated
2 tsp freshly grated orange zest
1 ½ cups quick-cooking steel-cut oatmeal, prepared according to package directions, warm
Low-fat Greek yogurt
1. Preheat the oven to 375ºF.
2. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside.
3. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer.
4. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes.
5. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.