Baked Apples With Cinnamon-Oat Topping

This recipe with its tasty topping provides wonderful flavor for seasonal or holiday dishes or your favorite meals any time of year. The ingredients also pack some anti-inflammatory properties to help joints and overall health.
 
Nutritional Info (per serving: 1/2 stuffed apple): Sodium (100mg); Sugars (7g); Cholesterol (8mg); Saturated Fat (2g); Fiber (2g); Protein (1g); Carbohydrates (24g)

2 medium sweet red apples (such as Gala or Braeburn)

3 tablespoons finely chopped pecans (or substitute walnuts)

2 tablespoons uncooked quick-cooking oats

2 tablespoons packed dark brown sugar

1 tablespoon chopped dried cranberries

1 tablespoon cold butter, finely chopped

¼ teaspoon ground cinnamon

⅛ teaspoon salt

½ cup 100% apple juice

Preheat oven to 350°F (176°C).
 
Cut each apple in half horizontally. Use a melon baller or spoon to remove the core from each half, creating a rounded hole. Leave the skin on the apples for an extra dose of fiber.
 
Combine nuts, oats, brown sugar, cranberries, butter, cinnamon and salt. Use your fingers or a fork to mix until mixture resembles coarse meal. Fill each apple half with about 2 tablespoons of oat mixture.
 
Place apples in an 8-inch baking dish; pour apple juice around apples in dish. Cover dish with aluminum foil.
 
Bake 30 minutes. Remove foil and bake an additional 10 to 15 minutes or until apples are tender and topping is golden brown.
 

Baking time will vary depending on the variety, size and ripeness of the apples. Apples are finished when easily pierced with a toothpick. Serve with small scoop of vanilla ice or yogurt if desired.
 
Recipe brought to you by eatright.org.