Baked Apples with Masala Oats Filling
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 40 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Apples
Masala oats
Apple sauce
About Baked Apples with Masala Oats Filling
Table of Contents
Hollowed out apples
stuffed with oat mixture and baked
- Large apples 4
- Masala oats veggie twise, rolled 1 cup
- Apple sauce, unsweetened ½ cup
- Honey 2 tbsps
Step 1. Preheat the oven to 175º C.
Step 2. Core and hollow out the apples with a spoon, leaving the bottom of the apples intact to create a well for the filling. Place the apples in a pie pan.
Read MoreIngredients
- Large apples 4
- Masala oats veggie twise, rolled 1 cup
- Apple sauce, unsweetened ½ cup
- Honey 2 tbsps
- Vanilla extract 1 tsp
- Cinnamon powder ½ tsp
- Pumpkin pie spice ½ tsp
- Lemon zest (optional) 1 tsp
- Fresh mint leaves to garnish
How to Make Baked Apples with Masala Oats Filling (Stepwise Photos)
Method
- Preheat the oven to 175º C.
- Core and hollow out the apples with a spoon, leaving the bottom of the apples intact to create a well for the filling. Place the apples in a pie pan.
- Put oats, apple sauce, honey, vanilla extract, cinnamon powder, pumpkin pie spice and lemon zest in a bowl and mix well. Fill the hollowed apples with this mixture.
- Keep the apples on a baking tray, keep the tray in the preheated oven and bake for 40 minutes, or until the sides of the apples are soft and easily pierced with a knife.
- Arrange them on a serving platter, garnish each apple with a mint leaf and serve.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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