Harvest Baked Apples

• 4 braeburn apples or 4 gala apples
• 13 cup dried currant
• 14 cup almonds, chopped
• 2 tablespoons brown sugar
• 2 teaspoons all-purpose flour
• 12 teaspoon ground cinnamon
• 12 lemon, juiced
• salt, to taste
• 12 cup apple cider, divided
• 2 tablespoons unsalted butter, cut into 8 cubes
• 14 cup rolled oats
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon unsalted butter, cold, cubed
• 1 tablespoon water
• 12 teaspoon ground cinnamon
• 14 teaspoon almond extract
• 14 cup plain yogurt, divided

1. Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
2. Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
3. Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl.
4. Stuff filling into apples and arrange in the prepared dish.
5. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
6. Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers.
7. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
8. Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy.
9. Let apples cool in the pan 10 minutes.
10. To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.

braeburn apples, currant, almonds, brown sugar, flour, ground cinnamon, lemon, salt, apple cider, unsalted butter, rolled oats, flour, sugar, unsalted butter, water, ground cinnamon, almond, yogurt

Taken from www.food.com/recipe/harvest-baked-apples-504024 (may not work)