With cooler weather on its way, we’re looking forward to getting good use of the oven again. Roasted fall squash and apple desserts top our list of what we’ll make first.
Apple desserts are best made with baking apples, which include varieties such as Gala, Jonathan, Braeburn, Honeycrisp, and Granny Smith. They hold their shape well when heated, whether that be diced in an apple crisp, sliced in a dutch apple pie, or baked whole like the recipe here. Vanilla ice cream is a must to melt over the top of each fall-spiced baked apple, stuffed with golden raisins and pecans that toast while the apples bake.
Baked Apples with Raisins & Pecans
6 large baking apples
½ cup brown sugar
¼ cup chopped pecans
¼ cup golden raisins
1 teaspoon cinnamon
pinch of salt
3 tablespoons unsalted butter
1 cup apple juice or water
To serve: vanilla ice cream
Preheat oven to 375°F. Cut ½ inch off the top of each apple and cut a sliver off the bottom of each apple so it sits upright. Using a melon baller or a spoon, scoop the seeds and core out of each apple, creating an approximately 1½ inch wide circle in the center.
In a small bowl, stir together the brown sugar, pecans, cinnamon and raisins, along with a pinch of salt. Stuff the mixture evenly into each apple. Cut the butter into 6 pieces and place it on top of each raisin-stuffed apple.
Place apples in a baking dish and pour apple juice around the apples. Bake for 30–45 minutes, or until apples and tender. Baste the apple with the juice halfway through. Remove from the oven and let cool for 10 minutes. Top with a scoop of vanilla ice cream before serving.
Originally published in September 2015
Posted on 9/19/17.