Got a surplus of fall apples? Give this baked recipe a try. Nuts, sugars, & spice combine to give you a taste enjoyed by so many.
Servings
Prep Time
6servings
20minutes
Cook Time
40minutes
Servings
Prep Time
6servings
20minutes
Cook Time
40minutes
Ingredients
6applesany variety
1/3cupwalnuts
1/3cuppecans
1/4cupgolden raisins
1/4cupdried cherries
1/4cupdried apricots
1/2cupbrown sugardivided in half
1teaspooncinnamon
1/8teaspoonfine sea salt
4tablespoonsunsalted buttercut into 6 pieces
1cupapple cider
Instructions
Preheat the oven to 375°F. Spray a large baking pan with raised sides with cooking spray.
Cut a thin slice from the bottom of each apple so they will stand up straight in the pan. Slice the tops. Using a corer or a melon baller, remove the center and the seeds from the fruit. Carefully remove most of the flesh to create a “bowl,” leaving about 1/4 inch of flesh around the sides and bottom. Avoid creating a hole at the bottom, or breaking the apple.
Place the apples in the prepared baking pan.
In a food processor, combine the nuts, dried fruit, 1/4 cup brown sugar, cinnamon, and sea salt. Pulse until roughly minced.
Stuff each apple with the mixture, letting it overflow slightly outside of the apple for a rustic look.
In a small bowl, combine the cider and the other 1/4 cup of brown sugar. Mix until the sugar is dissolved.
Spoon about 1 teaspoon of the liquid over each apple. Pour the remaining liquid in the pan.
Top each apple with a slice of butter. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the apples are tender when pierced with a fork.
Place the apples in bowls and pour any extra sauce over them. Serve with whipped cream or ice cream, and a dash of cinnamon.