Chehalem Ridge Bed and Breakfast shares their Crustless Apple Pie today, National Apple Pie Day
Chehalem Ridge Bed and Breakfast serves this Baked Apple as part of their three-course gourmet breakfast, typically with a more savory entrée because it is a bit sweet. Pairing the brown sugar and warm spices with a tart Granny Smith apple is the trick to achieving a good balance in the dish. To make the filling just a bit more Oregonian, we use hazelnuts, but you could use walnuts if you can’t find hazelnuts. Fun fact: Oregon produces 99% of US hazelnuts, most of it in the Willamette Valley. You’ll see hazelnut orchards everywhere while you are out wine tasting.
They serve the Baked Apple with vanilla yogurt, because, you know, breakfast. But if you choose to put some other vanilla dairy product on it (maybe something from the freezer?), you won’t be judged. Enjoy safe at home, and start making plans to joins us for breakfast soon!
Crustless Apple Pie (aka Baked Apple)
- Yield: 4 apples
- 4 small Granny Smith apples
- 3 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon clove, ground
- 1/4 cup hazelnuts, chopped
- 1/4 cup dried cranberries, chopped
- 1 tablespoon butter, cut into 1/2″ cubes
- 4 tablespoons vanilla yogurt
Preheat oven to 375 degrees. Cut just a little off the bottom of each apple so that it sits upright and stable. Core each apple with apple corer or melon baller, leaving the bottom 1/4″ intact. Peel upper third of apple to prevent from splitting.
In a small bowl, mix together the brown sugar, spices, nuts and dried cranberries. Fill each apple equally with filling and pack it down into the cavity. Put in baking dish. Dot each apple with a small cube of butter. Bake until tender when pierced with a fork, about 30 to 35 minutes. Serve warm with yogurt over top.
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