We run a pretty tight ship here at the school, but sometimes my math goes wrong and we end up with a lot of extra something-or-other (in this instance, a case -or two- of apples left over from our take & bake Thanksgiving pies class). Get ready for a few extra apple- based recipes as we work through the boxes (and boxes) of fruit.
Ingredients
Roasted Apples
4-6Apples
2ozButter1/2 stick, softened
1/4cupBrown sugar
1tspKosher salt
1TbspAlmond pasteor 1/4 tsp almond extract
Crumble Topping
1/2cupWhole wheat flour
1/2cupRolled oatsoatmeal
1/2cupSliced almondsnicely toasted
1/4cupSugar
1/4cupBrown sugar
3ozButter
1tspKosher salt
Instructions
Roasted Apples
Preheat the oven to 350F and get out an 8”x8” square pan.
Cut your unpeeled appled in half and scoop out the core. Place these snuggly in your pan, peel side down. In a medium bowl, mix together (with a spoon or with your hands) the butter, brown sugar, salt and almond paste. Spoon this mixture into each of the scooped out centers of the apples.
Cover with foil or a cookie sheet and bake for about 25 minutes, or until the apples are just starting to be tender.
Notes
While the apples are baking, mix together your crumble ingredients with a fork or your fingers until they clump nicely together. Remove the pan from the oven and cover each apple generously with a mound of crumble. Bake for another 20 minutes, or until the crumble gets nice and golden.