Baked Apple Wedges

Recipe from Shelley Dietrichs, Kirkwood Farmers' Market Committee

McIntosh apples have the best texture for this easy dessert because they become soft without falling apart.

3 tablespoons dark brown sugar
½ cup rolled oats (not instant)
¼ teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg
Pinch or ground cloves
¼ cup sliced almonds, toasted
4 McIntosh apples
1 large egg beaten with 1 tablespoon milk
Whipped cream or ice cream, optional
Fresh mint leaves, as garnish

   Heat oven to 350°. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in the work bowl of a food processor and blend until smooth. Add half the almonds and process until finely chopped. Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl.
   Peel apples and cut into quarters. Cut out cores. Dip apples into egg mixture, letting excess drip off. Coat well with the oatmeal-nut mixture and transfer to prepared baking sheet.
   Bake for 20 to 25 minutes, or until soft. Server warm with whipped cream or ice cream, if desired. Garnish with mint leaves.
   Yield: 4 servings.