October is National Apple Month, and there's no better time than to sample some of the 2,500 apple varieties grown in the U.S. Harvesting is at its peak, and apples are at their most delicious.
Health-conscious? A medium apple clocks in at just 80 calories and is as nutritious as it is delicious. Enjoy apples as a low-fat baked dessert with a few added ingredients.
The best apples for baking have lower sugar content and are usually more tart than eating apples. Most home cooks use Granny Smiths, but test kitchens note that they tend to collapse and turn mushy. Try the Honeycrisp, which retains its shape, texture and full apple flavor, or Rome Beauty, Jonagold, Pink Lady, or Spartan.
Streusel baked apples
1/3 cup walnuts, chopped medium fine
1/3 cup pecans, chopped medium fine
1/4 cup golden raisins
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground pumpkin pie spice (or cardamom)
1/4 cup rolled oats
4 tablespoon cold cubed butter
6 medium Pink Lady apples
1-1/2 cups apple cider
Preheat oven to 350 degrees. Combine walnuts, pecans, raisins, sugar, salt, spices and oats in a small bowl. Add butter cubes and toss until cubes are thoroughly coated.
Peel the top third of each apple. Use a melon baller to scoop out the stem, seeds and enough of the apple core to create a bowl with 1/2-inch thick walls. Stuff each apple with filling, mounding it on top.
Place apples in a 2-quart baking dish and pour cider into the pan. Cover the pan with foil. Bake 45 minutes, removing foil every 15 minutes to baste the apples with cider. Remove foil and bake an additional 30 minutes, continuing to baste, until the apples are easily pierced with a sharp knife.
Drizzle with sauce from the pan.
