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Ingredients:

Baked Apples:

4 medium apples

1/4 cup (50 grams) light brown sugar

3/4 teaspoon ground cinnamon (or to taste)

1/3 cup (35 grams) chopped pecans (can use walnuts, hazelnuts, or almonds)

apple juice, apple cider, or water



Instructions:

Baked Apples: Preheat your oven to 375 degrees F (190 degrees C). You will need a 9 inch (23 cm) square or round pie pan.

Core the apples and place in your pan.

In a small bowl, stir together the sugar, ground cinnamon, and chopped nuts. With a small spoon, evenly fill the cavity of each apple with the sugar mixture. Pour enough apple juice (or water) into the bottom of the pan until it is about 1/4 inch (.5 cm) deep.

Bake in preheated oven for about 30 to 60 minutes or until the apples are tender when pierced with a toothpick. Add more apple juice or water to the bottom of the pan if needed. While still warm, place the baked apples on your serving plate. Pour some of the syrup from the bottom of the pan over each apple. Serve with vanilla ice cream or softly whipped cream. Cover and refrigerate leftovers. Reheat before serving.

Makes 4 servings.


Description:

You don't see many recipes these days for Baked Apples. Maybe it's considered an old fashioned dessert, but it is so good and so easy to make, that I think it deserves more attention. A Baked Apple is just that. An unpeeled apple with its cavity filled with a mixture of brown sugar, ground cinnamon, and chopped nuts. It is baked until its skin has become soft and wrinkled, while inside its flesh is wonderfully tender. Pour a little of the juices that have accumulated in the bottom of the pan over the apple and serve hot from the oven, at room temperature, or even cold. Lovely with vanilla ice cream, whipped cream, custard, or lightly sweetened yogurt.

All you need for Baked Apples are apples, any firm textured type will do. Don't peel the apples, just remove the core. You can do this with a knife, but an apple corer makes the job much easier. Then fill the cavity with a mixture of brown sugar and ground cinnamon. I like to also add some chopped nuts, or you could add other things like raisins, currants, dried cranberries, dried dates, or even figs. Then place the apples in a pan, pour enough apple juice (or cider), water, or even wine to cover the bottom of the pan, and bake until the apples are soft, puffed, and the skins look a little shriveled. Insert a sharp knife or toothpick into the flesh of the apple to make sure it is tender. Then remove from oven, place the apple on a plate, pour a little of the juices from the bottom of the pan over the apple, and serve. Enjoy.