Old fashioned baked apples are a true comfort dessert. Serve as is or with a scoop of vanilla ice cream, whipped cream or cream fraiche. If you have any leftovers enjoy them for breakfast the next day with porridge or cereal.
- Prep: 15 min
- Cooking: 50 min
- 6 large, crisp baking apples (Granny Smith, Crispin, Braeburn, Jonagold or Cortland)
- 1/3 cup + 2 tsp (90 mL) butter softened
- 2 tbsp (30 mL) packed brown sugar or maple syrup
- 1/2 cup (125 mL) pecans or walnuts coarsely chopped
- 1/2 cup (125 mL) golden raisins or chopped figs or chopped dates
- 1/2 tsp (2 mL) ground cinnamon
- of salt
- Juice of half a lemon
- 1 cup (250 mL) apple juice or white wine or apple cider
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) butter softened
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Preheat oven to 350 °F (180 °C)
In a small bowl, combine 2 tbsp (30 mL) each brown sugar and butter; set aside.
Core apples with an apple corer or a small paring knife, almost to bottom, leaving base intact. With the point of the knife cut through the skin of the apple all the way round the middle, making a very shallow cut.
In a bowl, combine butter and brown sugar. Stir in nuts, raisins, cinnamon, salt and lemon juice. Pack the butter mixture into cored apples, pushing down well. Leave a mound, about a teaspoon in size, on top of each apple.
Place apples in 8 x 11 inch (20 x 28 cm) baking dish. Pour apple juice in baking dish. Bake for about 45 minutes or until the apples are very tender. Spoon a teaspoon of reserved topping over each apple. Bake additional 5 minutes. Remove from oven and cool to just warm.
If topping is browning too quickly, cover apples loosely with foil.
McIntosh apples are not recommended in this recipe as they tend to go mushy when baked.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 40 mg|
|Vitamin A:||15 %|
|Vitamin B6:||9 %|