Recipe - Crumb-Coated Apples

2/3 cup Fine soft bread crumbs
1/3 cup Firmly packed brown sugar
1/3 cup Finely chopped almonds
6 lg Cooking apples; such as
Rome Beauty or Granny
Smith; peeled and cored
2 Egg whites; lightly beaten
6 tablespoon Orange marmalade
Three fourths cup Apple juice
Mint sprigs for garnish
Whipped cream; whipped
topping or vanilla frozen
yogurt (optional)

Preheat oven to 350 degrees.

In a small bowl, combine crumbs, sugar and almonds. Brush apples all over
with egg whites, then roll in crumb mixture to coat evenly. Arrange apples
upright, sides not touching, in a 11x7inch baking pan. Spoon 1 tablespoon
marmalade into the cavity of each apple. Pour apple juice around apples in
pan.

Bake, uncovered, until apples are tender when pierced, about 1 hour. Serve
warm or at room temperature.

To serve, place 1 apple on each of 6 individual rimmed plates; leave
apples whole or cut in slices to reveal the marmalade filling. Garnish
apples with mint and serve with optional toppings, if desired. 6 servings.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.