Side Pannel
Crumb-Coated Apples
Ingredients List
- 2/3 c Fine soft bread crumbs
- 1/3 c Firmly packed brown sugar
- 1/3 c Finely chopped almonds
- 6 lg Cooking apples; such as
- -Rome Beauty or Granny
- -Smith; peeled and cored
- 2 Egg whites; lightly beaten
- 6 tb Orange marmalade
- 3/4 c Apple juice
- Mint sprigs for garnish
- Whipped cream; whipped
- -topping or vanilla frozen
- -yogurt (optional)
Directions
Preheat oven to 350 degrees.
In a small bowl, combine crumbs, sugar and almonds. Brush apples all over
with egg whites, then roll in crumb mixture to coat evenly. Arrange apples
upright, sides not touching, in a 11x7-inch baking pan. Spoon 1 tablespoon
marmalade into the cavity of each apple. Pour apple juice around apples in
pan.
Bake, uncovered, until apples are tender when pierced, about 1 hour. Serve
warm or at room temperature.
To serve, place 1 apple on each of 6 individual rimmed plates; leave
apples whole or cut in slices to reveal the marmalade filling. Garnish
apples with mint and serve with optional toppings, if desired. 6 servings.
NEWSPAPER ARTICLE
In a small bowl, combine crumbs, sugar and almonds. Brush apples all over
with egg whites, then roll in crumb mixture to coat evenly. Arrange apples
upright, sides not touching, in a 11x7-inch baking pan. Spoon 1 tablespoon
marmalade into the cavity of each apple. Pour apple juice around apples in
pan.
Bake, uncovered, until apples are tender when pierced, about 1 hour. Serve
warm or at room temperature.
To serve, place 1 apple on each of 6 individual rimmed plates; leave
apples whole or cut in slices to reveal the marmalade filling. Garnish
apples with mint and serve with optional toppings, if desired. 6 servings.
NEWSPAPER ARTICLE
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