Ricotta and Almond Stuffed Apples2012-10-21
- Yield : 4 Stuffed Apples
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
Baked apples stuffed with sweet ricotta cheese, topped with a buttery almond crumble. Fill your house with the sweet scents of fall when you make this fun and delicious dessert!
We like to use honey crisp apples for this recipe because they hold their shape well when baked. However, any apple with a nice tart flavor will work.
Look for ricotta cheese that is low in sodium. The ricotta that we used in this recipe has 75 mg in 1/4 cup.
- 4 honey crisp apples
- 2/3 cup part skim ricotta cheese
- 4 tablespoons unsalted butter, softtened
- 2 tablespoons brown sugar
- 4 tablespoons white granulated sugar, divided
- 1/4 teaspoon vanilla
- 2/3 cup all-purpose flour
- 4 tablespoons slivered almonds
- 1/2 teaspoon almond extract
- 1 teaspoon fresh grated ginger
- zest of 1 lemon
- 1 teaspoon fresh lemon juice
- 1 egg, beaten
- cinnamon, to taste (optional)
Preheat oven to 350°F.
Carefully remove the core of the apple with a pairing knife. Using a spoon or melon baller, scrape out and remove some additional apple flesh to create a cup for holding the filling. Do not allow the wall of the apple to become too thin, or it will break during baking.
To create the crumble, combine the the brown sugar and 2 tablespoons of white sugar, creaming together until well mixed. Stir in vanilla. Add flour and mix until crumbly. Add almonds and stir to mix.
Pack about 1/8 of crumble into the bottom of each apple. Set the remaining crumble aside.
Mix together the ricotta, remaining white sugar, egg, almond extract, ginger, lemon zest, and lemon juice.
Fill each apple loosely with the ricotta mixture. Do not overfill- the mixture will expand when baked. Top each apple with the remaining crumble mixture.
Bake apples in a glass baking dish at 350°F for 30 minutes. Remove from the oven and allow to set for 5 minutes before serving. Sprinkle each apple with cinnamon, if desired.
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This information is per serving.
Total Fat19.8 g
Saturated Fat10 g