My wife’s maternal grandmother, Rebecca, was born and raised on a farm in Ireland, one of twelve children and the only one of the twelve to come to America. Talk about courage. She raised three children and lived to see grandchildren and great-grandchildren. When she passed away at 98 years of age we were still surprised. We thought she would live well past a century. I believe there were four pillars to Becky’s longevity: clean and sober living, an unshakable Christian faith, devotion to family and healthy eating. She was a remarkable woman.
Now, Becky was using the word organic long before it became mainstream. Her mistrust of American agricultural practices caused her to peel the skin off of just about everything she ate – to remove the pesticides. One time we’re pretty sure we saw her trying to peel a grape. So you have your work cut out for you if you want to make these baked apple treats the right way.
This is a great autumn recipe that will heat your home with a delightful aroma of baked apples and bread. If you have kids in school, forget the Pop Tarts and make up a batch of these for an after-school snack.
Need This
2 Apples – (Macintosh work best but any variety is fine)
1-1/2 cups of Bisquick
Raisins (about two tablespoons)
1 Tablespoon of Butter
1/3 cup of Milk
Cinnamon
Chopped Walnuts (about 2 tablespoons)
2 teaspoons of brown sugar (optional)
Do This
Heat your oven to 400 F.
Scoop out 1-1/2 cups of Bisquick flour into a large bowl. Add 1/3 cup of milk to the flour and mix until a smooth dough ball forms. Tap the dough with your index finger. If the dough sticks to your finger, sprinkle in a little more Bisquick and continue mixing until the dough ball is no longer tacky.
Dust a clean dry cutting board with some Bisquick. Plop the dough ball on there and roll it out thin and wide (about 8″ x 10″) and as square as you can make it.
Now wash, peel, and core the apples.
Mix the raisins and walnuts together in a bowl. Shake a generous amount of cinnamon over them and mix again. If you are going to use the brown sugar mix it in during this step, but to be quite honest I think the apple renders enough sweetness and don’t feel the sugar is necessary. Your call.
Cut your dough sheet in half widthwise. Place the cored apples upright, one on each dough sheet square.
Stuff the hollowed out core of the apples with the cinnamon-raisin-walnut mixture. Gently tamp it down with the handle of a spoon. Cut your 1 tablespoon of butter in half and mush each half into the top of the core hole, forming a seal.
Now gently lift the corners of the dough sheet up around one the apples so that the entire apple is covered. Pinch any seams together so that the apple is entirely sealed. Do the same with the other apple. Shake a bunch of cinnamon over the doughed apples.
Bake on a baking sheet at 400 F (middle rack) for about 20 minutes. They should be golden brown in color when done.
Slice the baked apples in half and serve warm.*
Makes 2 baked apples. My cost approx. $ 2.67 total – about $ 1.34 per serving.
*When you remove the apples from the oven they will smell so good that you’ll want to dive into them
right away, but resist the temptation. Let them cool for about 5 minutes so that the dough has time
to firm up a bit and does not crumble apart when you slice them. GMN