Baked Apples with Lemon Struesel

Cut the top of apples off, set aside. Core apples and using a paring knife, cut the top of the apple a little wider so you can fit more stuffing inside. Repeat for all the apples. Eat scraps! Put apples in a small baking dish.

Cut lemon in half. Juice half the lemon and drizzle the lemon juice all over the insides of the apples (to help prevent browning).

In a bowl, add butter, brown sugar, cinnamon and madeleines (or pound cake). Use your hands to mix and combine the butter throughout the streusel. It will be crumbly!

Stuff each apple with the struesel by pressing the mixture into the core with your fingers. Use the remaining struesel to top each apple, pressing firmly. Return the top of the apple and stick half a cinnamon stick through the center to hold it in place (it will also look like a stem).

Bake apples, uncovered, in a 425ºF oven for 15 minutes. While baking, make the caramel sauce. In a mixer, combine dulce de leche with the juice from the remaining half of a lemon. Beat for two minutes until creamy.

Remove apples from the oven and immediately drizzle with caramel sauce. Top with whipped cream and enjoy warm!