Baked Stuffed Apples
Drip, drip, drip….we can almost hear the maple sap beginning to collect in pails in sugarbushes across Vermont and our Weekly Sale from March 4th – 10th celebrates the start of sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Hillsboro Sugarworks; local apples from Champlain Orchards; local, organic granola from Patrick’s Artisan Bakery; local, organic Rogers Farmstead yogurt; local Paradiso Farm coffee; and ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the local yogurt with a scoop of Strafford Organic Creamery’s ice cream or Larson’s Farm & Creamery gelato.
Preheat oven to 375 F with rack in lower-middle position. Cut a thin slice from the top of each apple, then remove the core, scooping to within a half-inch of the bottom of the apple to create a well roughly 3/4-inch wide. Arrange the apples in a baking dish and firmly pack each apple with granola. Spoon 1 1/2 tsp maple syrup into each apple, then top each apple with a pat of butter. Pour water into the bottom of your baking dish and cover loosely with foil. Bake for 20 minutes, then remove the foil. Continue baking uncovered until the apples are soft and their skin is wrinkly, an additional 20-30 minutes. Serve warm with a scoop of yogurt, ice cream, or creme fraiche.