Baked Apples
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5
Stuffed, baked, cored apples-- a classic, healthy fall and winter dessert.
  • 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
  1. Preheat oven to 350.
  2. Core apples using either a corer or a small paring knife. If you use a paring knife, be careful.
  3. 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.
  4. 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!
  5. Place the cored apples in a glass baking dish.
  6. 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.
  7. Scatter any remaining walnuts or raisins around the pan.
  8. Dust the apples with cinnamon or a mixture of cardamon, nutmeg, and allspice.
  9. Cover baking dish with lid or with aluminum foil.
  10. Bake at 350. Bake covered for 30 minutes, then remove foil.
  11. 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.
Recipe by Fit and Fed at