This recipe calls for toasted almonds or walnuts. Place nuts in a single layer in a dry skillet over medium-low heat, shaking the pan often, until the nuts are fragrant and slightly browned, a few minutes; or in a 300ºF oven for about 10 minutes.  The time will depend on the size of the nuts. Watch that they don’t burn. Make more than the recipe calls for and store the extra in the fridge or freezer–you’ll then have some on hand for future recipes, or just to snack on.

3 T dark brown sugar, divided
1/2 c rolled oats (not instant)
1/4 t cinnamon
1/4 t ground ginger
pinch of ground nutmeg
pinch of ground cloves
1/4 c toasted almonds or walnuts
4 (McIntosh) apples
1 large egg beaten with 1 T milk
whipped or ice cream, to go with, optional (but yummy)

1. Heat oven to 350ºF. Sprinkle 1 T brown sugar over a baking sheet. Combine oats, remaining 2 T sugar, and spices in the bowl of a food processor and blend until smooth. Add half the nuts and process until finely chopped. Add remaining nuts and process until coarsely chopped. Transfer to a shallow bowl.

2. Peel apples, cut into quarters and core. Dip apple quarters into egg mixture, letting excess drip off. Coat well with oatmeal mixture and transfer to prepared baking sheet.

3.  Bake for 20 to 25 minutes, or until soft. Serve warm with whipped or ice cream.