CORE the apples from the top with a paring knife or melon baller. Leave a bit of core at the bottom so the filling doesn’t fall out. PEEL a half-inch strip from around the top of the apple with a paring knife or vegetable peeler so the skin is less likely to burst. PACK the filling into the apple cavities, pressing it down firmly with your fingers. POUR the honey, lemon juice, and apple juice mixture around the apples. It’ll become a delicious, healthy sauce. WORK TIME: 20 minutesTOTAL TIME: 1 hour 20 minutesSERVINGS: 4 4 med crisp apples (6–7oz each), such as Gala or Braeburn⅓ c dark brown sugar¼ c graham cracker crumbs 2 Tbsp butter, softened1 tsp ground cinnamon½ tsp freshly grated lemon zest¼ tsp ground nutmeg½ c apple juice3 Tbsp honey 1 Tbsp freshly squeezed lemon juice (from ½ lemon) HEAT oven to 350ºF. With melon baller or paring knife, remove stem and core from apples, making a ¾”-wide cavity in each nearly to blossom end. With vegetable peeler or paring knife, remove a ½”-wide strip of peel around the top of each apple. If the apple doesn’t sit flat, slice a thin piece off the bottom, being careful not to slice into the cavity.COMBINE sugar, graham cracker crumbs, butter, cinnamon, lemon zest, and nutmeg in medium bowl. Mix with fork or rubber spatula until evenly moistened. Pack filling into apple cavities. Place apples in 8” x 8” baking dish. POUR apple juice, honey, and lemon juice into microwaveable cup. Microwave on high just until warm, about 30 seconds. Stir to blend and pour around the apples. Cover with foil and bake 45 minutes.UNCOVER pan and baste apples with pan juices. Bake until apples are very tender, 10 to 20 minutes longer. Serve warm or cold with the pan juices. NUTRITION (per serving) 304 cal, 1 g pro, 65 g carb, 5 g fiber, 6.5 g fat, 4 g sat fat, 41 mg sodium Like what you just read? You’ll love our magazine! Go here to subscribe. Don’t miss a thing by downloading Apple News here and liking Prevention. Oh, and we’re on Instagram too.
