- 2 medium red apples
- 4 teaspoons light brown sugar, divided
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon, divided
- 2 pinches salt, divided
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- 2 tablespoons chopped pecans
- 2 tablespoons cold butter, cut into small pieces
Preheat oven to 400 degrees F. Coat an 8-inch square metal baking pan with cooking spray. Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about 1/8-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan. Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, 1/4 teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about 1/4 cup each). Combine flour, oats, pecans, the remaining 2 teaspoons brown sugar, remaining 1/4 teaspoon cinnamon and remaining pinch of salt in a medium bowl. Using your fingers or a pastry blender, cut the butter into the dry mixture until it resembles small pebbles. Mound about 1/4 cup topping onto each apple. Bake until the apples are tender and the tops are browned, 20 to 30 minutes. Let cool for at least 10 minutes before serving. Serves 4
Nutritional Information: Serving Size: 1 Stuffed Apple Half Per Serving: 186 calories; protein 2g; carbohydrates 26.7g; dietary fiber 3.4g; fat 8.8g; saturated fat 4g; cholesterol 15.3mg; sodium 119.5mg