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Baked Apples Recipe Filed under Comfort Food, Dessert, Seasonal Favorites: Fall, Wheat-free It's apple season here in New England, where I am visiting my goddaughter and her family. We went apple picking a few days ago and came home with so many apples, we'll be cooking with them all week. Today the girls helped me make baked apples, a childhood favorite, with some lovely Rome Beauties we picked. The following recipe is based on an old recipe from the Joy of Cooking, with the addition of pecans and chopped raisins. Growing up we always had baked apples served with a generous portion of vanilla icecream, a combination I highly recommend. 
4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
 
 
1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer , but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. 2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps). 3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla icecream on the side. Makes 4 servings. |
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INGREDIENTS - 4 tart green apples
- 1/2 cup brown sugar
- 4 tablespoons butter
- 2 teaspoons ground cinnamon
DIRECTIONS - Preheat oven to 350 degrees F (175 degrees C).
- Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
- Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
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Another easy but fun dessert is this baked apple with a cinnamon sugar core. The tart apple flavor blends well with the familiar flavors of brown sugar and cinnamon spice. <?if($fullpost==1){?>
 Start off with 1 Tbs. brown sugar, 1/4 tsp. ground cinnamon, and a tart apple such as a Granny Smith variety. If you're preparing more than one apple, assemble a tablespoon of brown sugar and 1/4 teaspoon of ground cinnamon for each apple. Using a fork, blend the cinnamon and sugar together, breaking up any lumps.
 Cut the apple into eighths. Do this by cutting through the apple from one pole to the other and repeating with the halves and quarters. Take care to keep the pieces in order.
 Core apple slices by cutting a wedge out of the core remaining in each slice. Also trim off the stem and flower remains (calyx).
 Using one hand to hold sheet of aluminum foil large enough to wrap around the apple, position pieces in the cupped foil to form almost a whole apple (leaving two slices out).
 Scoop the cinnamon and brown sugar mixture into where the core of the apple used to be. Compress the mixture as need to fit. It's okay to leave a small mound since we'll be covering it up with the remaining two slices of apple.
 Place the final two pieces and wrap tightly with the aluminum foil to hold everything in place. Bake for 15-20 minutes at 350°F or on a hot grill for 10 minutes to cook the apple through. Unwrap and serve with the sugar sauce remaining in the core. This is a fun treat to produce at a casual get together or BBQ since your guests can help unwrap the apples from their aluminum casings (and if they don't know the apples are filled, it makes for a nice surprise!)<?}?> Baked Cinnamon Apple | Preheat oven to 350°F (170°F) | | 1 Granny Smith apple | slice into eighths | core | reassemble and stuff | wrap in aluminum foil | bake 350°F (170°F) 15-20 min. | | 1 Tbs. (14 g) brown sugar | mix | | | 1/4 tsp. (0.5 g) ground cinnamon | Copyright 2005 Michael Chu |
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| BAKED CINNAMON APPLES | | | 4 baking apples (Rome, Beauty, Golden Delicious)
4-8 tbsp. granulated or packed brown sugar
4 tsp. butter
1/2 tsp. ground cinnamon Core apples and pare 1 inch strip of skin from around middle of each apple or pare upper half of each to prevent splitting. Place apples upright in ungreased baking dish. Place 1-2 tablespoons sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Pour water (1/4 inch deep) into baking dish. Bake uncovered at 375 degrees until tender when pierced with fork, 30-40 minutes. (Time will vary with size and type of apples.) Spoon syrup in dish over apples several times during baking if desired. 4 servings. | |
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BAKED APPLES Hands-on time: 15 minutes
Total preparation time: 1 hour
9 servings - 1-1/2 cups brown sugar
- 2 tablespoons cornstarch
- Dash cinnamon
- Dash nutmeg
- 1-1/2 cups water
- 4 tablespoons butter
- 9 small or medium apples
In a 1½-quart saucepan, combine sugar, cornstarch and spices; stir together with a wooden spoon to remove any obvious lumps. Add water and stir. Bring to a boil over medium heat. Add butter. Cook until thick, stirring occasionally. Meanwhile, rub a 9x9-inch glass dish with butter. Wash and core the apples and place right side up in the dish. Pour the sauce into and over the apples. Bake 45 minutes at 325F. Halfway through baking, remove from oven and cover the apples with hot syrup again. Return to oven to complete baking. Serve hot or cold. NUTRITION ESTIMATE Per Serving: 263Cal; 0g Protein; 6g Tot Fat; 3g Sat Fat; 56g Carb; 2g Fiber; 68mg Sodium; 14mg Cholesterol; Weight Watchers 5 points
More Apple Recipes, Perfect for This Year's Crop (click a photo for a recipe)  Apple Cider Indian Pudding  Dutch Apple Puff  Cranberry Applesauce
LATER NOTES • Are dashes of cinnamon and nutmeg enough? I felt tempted to add more when remaking this recently. But dashes are perfect, allowing the delicate apple flavor to infuse the sauce without competition.
• An apple corer makes quick work of removing the cores. Mine, however, has disappeared but a utility knife and a serrated grapefruit knife were good substitutes.
• Look for small apples in three-pound bags in the produce section.
Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription. © Copyright 2003 Kitchen Parade October 05, 2007  Page Permalink |  E-Mail this Recipe language=JavaScript1.1 src="http://oascentral.blogher.org/RealMedia/ads/adstream_jx.ads/blogher.org.food.kitchenparade/@Middle,Middle1,Right1,Left1,Bottom!Middle1"> </SCRIPT>  language=JavaScript> </SCRIPT> language=JavaScript1.1> </SCRIPT> language=JavaScript> </SCRIPT> Comments: Oy yeah, that looks good! I've baked apples but never with such a lovely glaze... Hi Katie ~ This is what baked apples look like before they're baked. Afterward, they're gorgeous to the eye -- all plump and soft and deep caramel brown -- just not to the camera! This one really did have me back in my mother's kitchen when I was little. Baked apples with a maraschino cherry on top! Thanks for the memory. I think I just got off the school bus and the kitchen smells like baked apples and a pork roast. You know you make me wanna shout, kick my heels up and shout... I love baked apples! I can smell them just by looking at the photo...now I know what I'm doing tomorrow! What a fun blog btw. I'm glad I found it today. That's a great classic comfort food recipe, thanks for sharing, Alanna! At first glance I thought they were glazed donuts - gave me a sugar rush!
Dessert doesn't have to be junk food. One of these would satisfy my sweet tooth very nicely, thank you. Looks delicious! How could I resist that glaze? Was tasty :). Essentially a apple pie without the 'pie'. Made it straight from the recipe but next time would peel the apples along with coring. The skins just dont do anything for me ;P. Hi anonymous ~ Ah yes, the peel or no peel question, glad you brought it up. I don't peel the apples (nor did my mother) but they can be tough, definitely take some pressure to slice through. When I made them for my dad last week, he complimented me on the softness of the peel - which suggests that other times, the peels have been tough. Last week's batch spent an extra half half hour in the oven, waiting for the ice cream to arrive!
So - yes, do peel. I'd love to know how they work out that way. I am a kitchen manager for a Assisted living facility. This looks like a recipe that they would enjoy. I am always looking for a new one. I'll try and let you know Hi Anonymous ~ If it's any guide, my 81-year old father was licking his chops over this a few weeks ago! I do hope you'll let me know! More Kitchen Parade Recipes - Power Food Broccoli Salad - Friday, September 28, 2007
- The Heartbeat of Iowa - Friday, September 21, 2007
- Banana Oatmeal Cookies - Friday, September 14, 2007
- Coffee Chops - Friday, September 07, 2007
- On the Cusp - Friday, August 31, 2007
- Slow-Roasted Tomatoes - Friday, August 24, 2007
- Great Brunch Recipe: Tomato Basil Quiche - Friday, August 17, 2007
- Cottage Cheese Pie - Friday, August 10, 2007
- Welcome to the New 'Kitchen'! - Tuesday, August 07, 2007
- Herbed Ricotta with Roasted Cherry Tomatoes - Friday, July 27, 2007
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Basic Baked Apples You can't get much simpler than this. An easy baked apple recipe that will create a delicious dessert in no time. - 6 apples
- ¾ cup dark brown sugar
- ¼ cup butter
- 1 tbs powdered cinnamon
- ½ tbs powdered nutmeg
Preheat your oven to 350F. Cut out the core of the apple, being careful NOT to cut entirely through the bottom. Just enough to create a nice hole. In a small mixing bowl, blend together the butter, sugar and spices. Then spoon the sugar mixture into the hole of each apple, dividing it all up equally. Place the apples in a shallow baking pan, and bake for about 15 minutes. The sugar will begin to melt and the apples will be just tender. Bake longer if you prefer softer apples. Serves 6. |
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