I was in New England a few weeks ago, at the height of apple picking season. I’m guessing they’re all down now, but our apples here in Northern California are at their peak. There are so many great varieties in the market to choose from!
We first posted this recipe in 2006, during another trip east to visit my goddaughter and her family. A gang of us went apple picking and came home with so many we spent a week cooking them into pies, crisps, and these fabulous baked apples.
The girls and I used Rome Beauties, a variety of apple that is particularly well suited for baking this way. We based our recipe on one from the Joy of Cooking, with butter and brown sugar, and we fancied it up a bit with chopped pecans and raisins.
Growing up we always had baked apples served with a generous portion of vanilla ice cream, a combination I highly recommend.
Baked Apples Recipe
Print"Rome Beauty" is the variety of apple that is best suited to baking, and is worth seeking out if you are making baked apples!
Ingredients
- 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans (optional)
- 1/4 cup currants or chopped raisins
- 1 Tbsp butter
- 3/4 cup boiling water
Method
1 Preheat your oven to 375°F (190°C).
2 Cut out holes in apples for stuffing: Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.
If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.
3 Stuff with brown sugar, cinnamon, and extras, dot with butter: Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine.
Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon called for in the ingredient list) on top of the sugar.
4 Bake: Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy.
When done, remove the apples from the oven and baste them with the juices from the pan.
Terrific with a side of vanilla ice cream.
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My helpers—Reilly and Alden, Piper, Teddy, and George.
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Please explain the purpose of the water.
Good recipe—especially with pecans! We too remove the whole core, and go a tad spicier with a bit of clove (whole or ground) & cardamom too. Then bake in a covered casserole dish for 35 min at 350ºF but check them when a strong apple-spicy scent beckons. Each cooked apple goes into a bowl atop a mixture of vanilla extract, plain yogurt, and a swirl of maple syrup. Yum.
I only baked 45min @350 and the skins ruptured. I used both Rome and Golden Del. Any recommendations for future.
Thank you for the recipe. We love baked apples … only small change. Rather than trying to dig out the core, I just remove it completely and place each cored Apple on half a slice of bread before filling and omit the water. Pour cream or milk into the apple to serve.
This is best go to recipe for baked apples, have made them several times now and tweak. I usually drop the sugar, go heavy on walnuts and raisins, top with cinnamon and bit of butter. When done… drizzle with half and half. SO GOOD. Thank Gd for apples! (and thank you for your instructions…) Seriously, fruit, what could be better?
xxxxxyyyyy