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At Home With Lynn Crawford

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Lynn Crawford, the star of Restaurant Makeover and Pitchin' In has a new cookbook. At Home with Lynn Crawford showcases 200 of her favourite easy recipes to make at home. Margaret had a chance to sit down with Lynn at Forage Restaurant in Vancouver, to talk home cooking and stuffed apples! Hear it Saturday just after the 8:30am news. For Lynn's stuffed apple recipe click "read more"

Stuffed Baked Apples with Caramel Sauce
By Lynn Crawford

Serves 4

When filming Pitchin' In in Nova Scotia's Annapolis Valley, I used tart Gravenstein apples to make this absolutely scrumptious apples-in-baked-apples dessert.

Carmel Sauce Ingredients:

1 cup (250 mL) granulated sugar
¼ cup (60 mL) water
Pinch of salt
2 tbsp (30 mL) unsalted butter
2 tbsp (30 mL) heavy (35%) cream

Baked Apples Ingredients:

2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) unsalted butter
½ cup (125 mL) finely diced apple
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
Pinch of salt
¼ cup (60 mL) whole (3.25%) milk
¼ cup (60 mL) unsalted butter, melted
1 tsp (5 mL) vanilla extract

4 large baking apples ie. Gravenstein, Cortland, Honeycrisp or Northern Spy


For the caramel sauce, in a small saucepan, stir together sugar, water and salt.  Bring to a boil over medium-high heat and cook, without stirring or shaking pot, until water has evaporated and sugar is light golden brown, about 8 minutes.  Remove pot from heat and whisk in butter and cream until smooth.  Keep sauce warm until ready to serve.

Preheat oven to 350 F (180 C).

For the baked apples, in a small skillet over medium heat, stir together brown sugar and 2 tbsp (30 mL) butter until smooth.  Add diced apples and cook, stirring frequently, until fork-tender, about 5 minutes.  Remove from heat.

In a medium bowl, whisk together flour, sugar and salt.

Stuffed Baked Apples with Caramel Sauce

In a small bowl, whisk together milk, melted butter, and vanilla.  Stir into flour mixture to form a batter.  Add cooked apple mixture and stir until well combined.  Set aside.

Slice off top third of each apple.  Using a teaspoon or melon baller, carefully scoop out core and flesh to within ¼ inch (5 mm) of bottom and sides.

Spoon batter into apples.  Place apples in a small baking dish and bake until fork-tender, about 40 minutes.

Serve apples warm with a generous amount of caramel sauce spooned over top.

From:  At Home with Lynn Crawford
By:  Lynn Crawford
Published by Penguin
Re-printed with permission
Broadcast on CBC Radio's North by Northwest Cooking Club www.cbc.ca/nxnw

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