Here they are dolled up with walnuts, raisins, and a dusting of cardamon, nutmeg, and allspice:
In a glass baking dish:
With cider or water in the baking dish, and extra nuts and raisins scattered about:
Baked apples are prettiest before they’re cooked, but yummiest, of course, afterwards.
The decadent version, topped with ice cream, with a bit of sauce from the pan ladled over it. Use, dairy, non-dairy, or vegan ice cream as you wish. If you are planning ahead, here’s a low-calorie vegan vanilla ice cream you can make without an ice cream maker.
Enjoy! I love getting comments, please leave a comment below to let me know how you liked this recipe.
- 5 apples of a flavorful baking variety like Jonagold, Macintosh, or Pink Lady.
- handful walnuts
- handful raisins
- maple syrup or brown sugar
- 1 tsp. cinnamon or ½ tsp each of cardamon and allspice plus ¼ tsp. nutmeg
- ⅔ cup cider or water
- Preheat oven to 350.
- Core apples using either a corer or a small paring knife. If you use a paring knife, be careful.
- This is not absolutely necessary, and it's hard to do with a paring knife, but if you leave the very bottom of the apple intact, it keeps the juices from running out the bottom of the apple while it's cooking.
- Make the hole smaller to maximize the chance of the apple staying in one piece while it cooks, or larger so you can stuff the apple with a larger quantity of walnuts and raisins. Your choice!
- Place the cored apples in a glass baking dish.
- Fill cored apples with walnuts, raisins, and (optional) brown sugar. If you prefer to use maple syrup, pour maple syrup in and over the apples once they've been filled.
- Scatter any remaining walnuts or raisins around the pan.
- Dust the apples with cinnamon or a mixture of cardamon, nutmeg, and allspice.
- Cover baking dish with lid or with aluminum foil.
- Bake at 350. Bake covered for 30 minutes, then remove foil.
- Baking time will vary depending on the size of the apples and how soft you like them. If you like them cooked but firm, 40 minutes would be a good estimate. I like them quite soft and even starting to fall apart, so 50 or 60 minutes-- or a shorter time at 375-- works for me. I start checking at half an hour and check every ten minutes until they are as soft as I like.