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Recipe: Baked Apples, 3 Ways

3 Ways to make baked apples

Try these variations of a simple, satisfying, and healthy way to treat yourself.

When I want a dessert that is sweet and satisfying but not too heavy, a baked apple is one of my top choices. They are quick, easy, and versatile—as these three recipes demonstrate. The stuffing can be adapted to whatever suits your fancy. 

Baked apples taste great either warm or cold, and can also be served as a side dish.

Cranberry-Walnut Baked Apples

Dried fruits and nuts partner beautifully with apples, and none more so than cranberries and walnuts. The cranberries add a sweet tang and the walnuts contribute a nice textural contrast to the baked apples. Moistened with apple juice and maple syrup, the ingredients meld together to create a sweet, simple sauce.

Makes 4

4 crisp apples, such asGala, pippin, or Fuji
3 tablespoons chopped walnuts
2 tablespoons dried cranberries
1 1/2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1⁄3 cup apple juice
2 teaspoons pure maple syrup
2 teaspoons unsalted butter


1. Position a rack in the middle of the oven and preheat the oven to 350°F.
2. Starting at the top (stem) end of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for the stuffing. Discard the cores and arrange the apples in a small baking pan.
3. Place the walnuts, cranberries, brown sugar, and cinnamon in a small bowl and stir to combine.
4. Combine the apple juice, maple syrup, and butter in a small saucepan, and heat over medium heat until the butter melts. Add the hot liquid to the walnut mixture, and stir to blend. Divide the mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples.
5. Cover the pan with aluminum foil, preferably recycled, and bake until the apples are just soft, 35 to 45 minutes. Drizzle the apples with the pan juices, and serve warm or cold.

Honey-Raisin Baked Apples

Warm baked apples are a classic comfort food, and these are a lovely variation. Honey-sweet and studded with raisins and almonds, they make a rich yet healthy treat that’s satisfying any time of the day.

Makes 4

4 crisp apples, such as Gala, pippin, or Fuji
3 tablespoons raisins
1 1/2 tablespoons chopped or slivered blanched almonds
1 teaspoon ground cinnamon
3 tablespoons honey
1 1/2 tablespoons unsalted butter

 

1. Position a rack in the middle of the oven and preheat the oven to 350°F.
2. Starting at the top (stem) end of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for the stuffing. Discard the cores and arrange the apples in a small baking pan.
3. Place the raisins, almonds, and cinnamon in a small bowl, and stir to combine.
4. Combine the honey and butter in a small saucepan, and heat over medium heat until the butter has melted. Add the hot liquid to the raisin mixture, and stir to blend. Divide the mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples.
5. Cover the baking pan with aluminum foil, preferably recycled, and bake until the apples are just soft, 35 to 45 minutes. Drizzle the apples with the pan juices, and serve warm or cold.

Classic Baked Apples

Plain and simple, but ever so delicious, these are baked apples in their purest form. We’ve added just a hint of sugar and spice, and a drizzle of lemon and vanilla to flavor and baste the apples as they cook.  

Makes 4

4 crisp apples, such as Gala, pippin, or Fuji
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup apple juice
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract

 

1. Position a rack in the middle of the oven and preheat the oven to 350°F.
2. Starting at the top (stem) end of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for the stuffing. Discard the cores and arrange the apples in a small baking pan.
3. Place the brown sugar, cinnamon, and nutmeg in a small bowl, and stir to combine. 
4. Combine the apple juice, lemon juice, and butter in a small saucepan, and heat over medium heat until the butter has melted. Add the hot liquid to the brown sugar mixture, and stir to blend. Stir in the vanilla. Divide the mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples. 
5. Cover the baking pan with aluminum foil, preferably recycled, and bake until the apples are just soft, 35 to 45 minutes. Drizzle the apples with the pan juices, and serve warm or cold.

Excerpted from The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman. Photography by Miki Duisterhof and Patrick Tregenza. Workman Publishing ©2010.

Also try Myra Goodman's Fennel Apple Radish Salad recipe.


By Myra Goodman. Click here for more!

This entry is tagged with:
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