What’s In Season: Apples

Oven-Baked Stuffed Apples

Apples are so versatile. Not only can you eat them fresh off the tree, but you can cook and bake with them too.

And with so many varieties that range from tart, to sweet, to everything in between, you can’t go wrong.

One dish I continually like to make is baked apples. Though there are many types of apples you can use, I typically stick with the varieties that can be found in most supermarkets for baking.

Serve these baked beauties with yogurt, ice cream, sour cream or a dollop of whipped cream, for an easy, no-fuss dessert that everybody will love.

4 medium apples (use Rome, Golden Delicious, or Braeburn)
4 tablespoons unsalted butter, divided
2 tablespoons chopped toasted walnuts, pecans, or almonds
½ cup rolled oats
¼ cup packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 teaspoon fresh lemon juice
¾ cup hot water

Yield: 4 servings

1. Preheat the oven to 375°F.

2. Using a melon baller, remove the stem ends, cores, and seeds of the apples. Place the prepared apples in an 8×8-inch baking dish.

3. In a medium bowl, combine 2 tablespoons butter, nuts, oats, sugar, vanilla, spices, and lemon juice together. Using fingers, work the mixture together. Fill the cavities of the apples with the mixture. Dot each apple with the remaining butter. Cover tightly with foil, and bake in the oven for 20 minutes. Uncover and bake for another 20 to 30 minutes until the apples are tender. Let stand for 10 minutes.

4. Serve with the juices at the bottom of the pan.

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