4 large Jonathon apples
1 cup honey and oat granola
½ cup sliced almonds
¼ cup unsalted butter, melted
1 tsp. cinnamon
1 ¾ cups apple cider or apple juice
1/3 cup cherry preserves
DirectionsPreheat oven to 375 degrees. Cut apples in half, cutting through steam and bottom ends. Scoop out core and pulp from each half, leaving a ¾ inch shell. Cut about ¼ inch from opposite side of apple half, forming a flat base. In a mixing bowl, combine granola, almonds, butter, and cinnamon; spoon into prepared apple halves, pressing gently to pack. Arrange apples in a 9 x 13 in pan (or, if tailgating, place into a large, seasoned cast iron skillet). Pour cider around apples in pan.
Bake for 30-40 minutes, or until apples are fork-tender, basting twice with pan juices. Place apples onto a serving platter. Place preserves and pan juices into a small saucepan and simmer over medium high heat, whisking constantly, until thickened. Drizzle warm sauce over apples and serve at once. Apples are also delicious served on a bed of vanilla Greek yogurt.
For a twist: substitute 4 Bosc pears for apples and proceed as directed! Enjoy! Chef Alli