Baked Russet Apples with Crumb and Molasses

Tart baking apples are cored into cups, filled with a buttery oat-cornmeal crumb, and baked until tender under molasses, cinnamon, and nutmeg. The plate softens the orchard dusk of Must Running into Oak, when colonial New England apples fed the screw press before any dessert.

Serves 4

Every recipe here is free to read.

Ingredients

• 4 large tart baking apples
• 5 tbsp butter
• 3/4 cup rolled oats
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1/3 cup molasses
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions

1. 1Preheat oven to 375 F and lightly butter a baking dish.
2. 2Core the apples leaving the bottoms intact to create cups, then place them in the dish.
3. 3In a bowl combine the oats, cornmeal, flour, cinnamon, nutmeg and salt, then cut in cold butter until crumbly.
4. 4Drizzle each apple with molasses, pack the crumb mixture into and over the apples, and dot with remaining butter.
5. 5Bake 45 minutes until apples are tender and the topping is golden and crisp.
6. 6Drizzle any remaining molasses over the warm apples before serving.