Maple Baked Apple
- 2 ½ oz. (70g) rolled oats (not instant)
- 1 ½ oz. (50g) toasted almonds
- 4 oz. (115g) all-purpose flour
- 5 oz. (140g) light brown sugar, packed
- 1 tsp. (5g) ground cinnamon
- ½ tsp. (2.5g) ground ginger
- 1 pinch (1g) kosher salt
- ¼ lbs. (110g) cold unsalted butter, diced
- 4 Fuji apples
- Maple syrup
- Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture between your fingertips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm.
- Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard.
- Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
- Place apples on a baking sheet or pie dish and fill, almost to the top, each center with maple syrup. Spoon in mixture till full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
- Bake on the top or middle rack of a 350-degree oven for 40 minutes or until the oat filling is golden brown. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.
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