Baker, Baker

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small 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. With 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 each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

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  • on August 16, 2013

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    This is a delicious recipe! If you are craving an apple pie but don't feel like putting in all the work to make one, this recipe is a great substitute. A single recipe yields enough delicious oat topping for at least 8 apples. This recipe is so delicious and stupidly easy that I plan on making it again very soon! Thank you Alton Brown!

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  • on April 14, 2012

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    Easy way to enjoy apple crisp. Kept the topping in the fridge for a few days and used it again when I bought some fresh apples. Love that it is a whole apple people can cut into, Of course, we put ice cream all over it.

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