I have begun to despise email subscriptions…
So much so, I hate to check my main email account,
I just skim through.
I had sworn off subscribing to anything else,
and you guessed it, I started to subscribe things to another email account.
There are just a few, for the most part, that I read daily,
and of course they have to do with food, design & fashion…
in that order.
Of course I read, and have become addicted to
Jessica’s post at How Sweet It Is.
How could you not be, my tummy turns with hunger
everytime I read her post…and then I seriously wonder is it normal for someone to make this goodness everyday? My family would totally move in with her…
I could not wait to try this one:
It’s like ooey goodness, stuffed with warm yumminess and topped with fall.
I know your drooling and have temporarily forgot about all those nagging email subscriptions you have..
6 large honeycrisp apples
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup softened unsalted butter
1 teaspoon vanilla extract
1 cup apple cider
1/3 cup bourbon (or less, depending on how much you enjoy bourbon. I used a bourbon that had spiced apple cider in it)
cinnamon ice cream for serving (pumpkin or vanilla will work. I actually couldn’t find cinnamon and found pumpkin, odd….)
Preheat oven to 400 degrees F. Core the apples – but not all the way – using an apple corer or a paring knife. You want to cut about 2/3 of the way down to remove the seeds if you don’t have an apple corer. Carefully cut a circle around the stem and cut about an inch downward. From there, use the same knife or a spoon, remove the core and the seeds.
In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. If desired, you can also add nuts here! Stuff the mixture equally inside each apple. Sprinkle with additional cinnamon if desired.
Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan, then bake for about 45 minutes. This will depend on the exact size of your apples (if using small/medium apples, start by baking for 30 minutes), but it is easy to keep an eye on them because a few times during the cooking process (every 10 minutes or so), you want to spoon the cider/bourbon mixture overtop of each apple. Once the skin looks all wrinkly and slightly darker in color, remove from the oven. Serve immediately with ice cream on top.