Baked apples with yogurt
Baked apples with yogurt balance warm fruit with a cool spoonful of plain yogurt. Choose firm eating apples and leave enough flesh around the cavity to hold them together.
This is a small home dessert, not a nutritional treatment. Baking time depends on apple size and variety; a skewer through the flesh is more useful than a fixed minute count.
Oats may have gluten cross-contact, and butter and yogurt contain milk. Keep the yogurt chilled until serving rather than baking it along with the fruit.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
- Calorías
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- Proteínas
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- Grasas
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- Hidratos
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| Tiempo de preparación | — |
|---|---|
| Tiempo activo en cocina | — |
| Dificultad | — |
| Picante | — |
| Cocina | — |
| Alérgenos | — |
Ingredientes
2 raciones
Paso 1
Heat oven to 350°F/175°C. Wash apples and remove cores from the top, leaving a small base so filling does not fall through. Place in a small baking dish.
Paso 2
Mix oats, raisins, softened butter and cinnamon. Fill the cavities loosely. Add measured water around the apples.
Paso 3
Bake about 30–45 minutes until the flesh is tender when pierced but the apples still hold their shape. Add a little more water if the dish dries.
Paso 4
Rest 5 minutes, then serve with yogurt added at the table. Warn that the center and syrup can remain very hot.
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