November 26, 2008

Sweet Flaversome Baked Apples

It's a dessert we often forget about, but it is certainly the time of year to be reminded! This is a great dessert to prep before cooking dinner and just before sitting down to eat pop 'em in the oven.

6 large apples (I used jonagold)
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup slivered pecans
1/2 cup chopped raisins
some butter
*recommended option to add caramel - yum!
(adjust accordingly to how many apples you need)

Preheat oven to 375 degrees. Core each apple to 1/2 from the bottom and about 1" wide. Get all the seeds and tough stuff out. You may use an apple corer or a pairing knife works well. Mix brown sugar, cinnamon, pecans, and raisins in a bowl. Fill apples with mixture to the top of the apple. If using caramel fill half of the apple, add a layer of caramel, and top with more of the mix. Once apples are "stuffed" place a tab of butter on top of each. Bake for about 35 minutes. If sauce is in bottom of pan then baste before serving.
*Goes well with vanilla ice cream!


  1. I've always, always wanted to make baked apples! I think I'm waiting until I get a corer, but maybe I should just do it...
    I was confused by this part, though: "Core each apple to 1/2 from the bottom." Do you start cutting from the bottom of the apple and core it only half way? Then you bake the apples upside down? Please help.

  2. oh, sorry for the late reply, just saw it. No, you leave the bottome alone. You begin from the top and go all the way down until about 1/2" from the bottom, (you don't cut all the way through the apple). The bottom helps keep the entire shell intact and that is why you leave about 1/2" room. It is also your base and stays unpright while baking. Hope that helps :)


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