Strawberry Crumble Baked Cinnamon Apples
Southern Made Simple
stems removed and sliced
all purpose flour
cut into chunks
Kellogg's Special K Red Berries Cereal - crushed
Dannon® Light & Fit Greek Nonfat Yogurt and caramel sauce for topping
Preheat oven to 400 F
In a small bowl, combine all crumble topping ingredients using your hands to form a nice crumbly mixture
Peel and slice 4 apples, chopping the slices into smaller pieces
Place chopped apples and sliced strawberries in a medium sauce pan and simmer over medium heat with 4 Tbs butter, 1/2 c brown sugar and 1/2 tsp cinnamon until apples are tender.
Using a serrated knife, remove the tops off of the remaining 4 apples and scoop out the core and hollow out the insides using a spoon. Discard the cores
Fill hollowed apples with apple and strawberry mixture and top each apple with a spoonful of crumble mixture
Bake for 15 minutes
(Note: If apple will not stand on their own when stuffed, insert a toothpick into the base of the apples to help it balance and stand)
Remove from the oven and top with a heaping spoonful of Dannon® Light & Fit Greek Nonfat Yogurt and caramel sauce for garnish
Bonus: If you have more stewed apple and strawberry mixture than could fit inside the apples, reserve it and enjoy it as a topping on a cup of Dannon® Light & Fit Greek Nonfat Yogurt another morning!
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