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.
- 6 apples (any variety)
- 1/3 cup walnuts
- 1/3 cup pecans
- 1/4 cup golden raisins
- 1/4 cup dried cherries
- 1/4 cup dried apricots
- 1/2 cup brown sugar (divided in half)
- 1 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 4 tablespoons unsalted butter (cut into 6 pieces)
- 1 cup apple cider
- 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.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: stuffed apples, fall, autumn, dried fruit