Baked Fall Apples with Cream
Nice fall treat and a great substitute for apple pie (see notes below). Nutrition analysis includes half and half. Serves 6
Ingredients:
1 tablespoon butter, divided
3 large baking apples*
1/4 cup water
1 tablespoon lemon juice
1/4 cup white granulated sugar
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup Half and Half
Method:
Preheat oven to 350º F. Using part of the butter, generously butter a 9x9 baking dish, set aside.
Wash, core and slice apples in half. Thinly slice each apple half (do not peel). Arrange apple halves in buttered dish, slightly fanning the slices (peel side up). Combine water and lemon juice, pour over apples. Place dots of butter on apples. Stir together white sugar, brown sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples. Cover dish and bake 40-55 minutes or until apples are tender. Remove from oven and allow to partially cool.
Serve warm. Pour Half and Half in small individual serving dishes; carefully scoop half an apple and place in individual dish; drizzle apple with syrup from baking dish; if desired, sprinkle with additional brown sugar and cinnamon/nutmeg. Enjoy. Dessert is also delicious served with a scoop of vanilla ice cream or slices of sharp cheddar cheese.
Notes:
A single slice of pie – without the delicious ice cream or cheese - is high in fat. Baked apples can be a nice treat substitute. Look at the comparison:
- Apple Pie: 411-600 calories and 19-30 grams of fat per 1/8 slice
- Baked Apple with half and half: 170 calories and 6 grams of fat
- Baked Apple with 1 oz cheese: 230 calories and 11 grams of fat, and, 20% calcium
* Good baking apples include Cortland, Gala, Golden Delicious, Granny Smith, Pink Lady, Rome Beauty, Winesap, and others. Check with your local producer for suggestions. Pink or red skinned apples will produce an attractive pink color.