Baked apples are a comfort food dessert and best served warm, which you can do in the microwave if you have made them ahead. We like them for breakfast, too, with a scoop of Greek yogurt and a sprinkling of granola. Kids can help stuff the centers of the apples with the spiced dried fruit and nut mixture.
Baked Apples Stuffed with Fruit and Nuts
Author: Dédé Wilson
Makes: Makes 4 servings
- 4 sweet apples, such as Cortland or Golden Delicious
- ¼ cup raisins
- ¼ cup chopped walnuts
- ½ cup sugar or maple syrup
- ¾ teaspoons cinnamon
- 1 cup apple cider
- Position rack in middle of oven. Preheat oven to 350°F.
- Core apples almost to the bottom. Do not pierce through the bottom or the sides. Trim a ½-inch strip of skin from the top, exposing the flesh. Place apples in deep dish 9-inch pie plate.
- Stir together raisins, nuts, sugar and cinnamon. You or the kids can fill the apples with the mixture. If there is extra, just scatter it around the bottom of the dish. Pour the cider into the pie plate.
- Bake for about 40 to 50 minutes, basting two or three times during baking time. The apples should just be tender when pierced with a sharp knife. Do not over-bake or the apples will burst.
- Serve warm or at room temperature. Refrigerate up to 1 day ahead, covered with plastic wrap. Bring to room temperature before serving, or heat in microwave.
- The cider should become syrupy. If it is still liquidy, pour the cider into a small saucepan and boil over high heat until slightly reduced and thickened. Serve with the apples.
- Rome Beauty apples are often recommended for baking as they retain their shape and very rich red color, however, in our opinion their taste and texture are lacking, which is why we use the apples suggested. Rome’s can be very cottony and lacking in flavor.
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