|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing beats the smell of a kitchen filled with the aromas of baked apples and cinnamon. Comforting, reminiscent of fall, and common to many recipes, this delicious combination is a real treat in itself and requires very little more to be a decadent and tasty dessert. Our classic baked apples requires additionally just raisins, butter, nutmeg, and sugar to put on your table soft and creamy apples flavored with holiday-inspired ingredients. Use as a dessert served with whipped cream, vanilla ice cream, or sweetened mascarpone. Or chop it into small pieces once cooked to add on top of yogurt parfaits or vanilla pound cakes. If you have a bounty of apples after a trip to the orchard, or it's apple season and apples are plenty and inexpensive, try this recipe instead of going for the classic, but amazing, apple sauce or apple butter.
For the apples, we recommend going for baking apples and not just any apples. Although most apple varieties are delicious, not all are great when baking. Many lack texture once cooked, are too watery and lose flavor with the heat, or simply disintegrate and wet the pastry that encases them. Most traditional recipes for apple pie call for Granny Smith, as the tangy but sweet flavor and firm texture make them a go-to apple, plus they are available pretty much anywhere you go. But there are many other types of apples that are just as wonderful. If you want to give others a try, go for Envy, Honeycrisp, Mutsu, pink lady, or Jonagold.
This recipe is very easy and requires very little technical skill, so it's a great dessert for novice cooks who want to make an impression. It also is a great starting point for experimentation with additions and substitutions: use dried cranberries, chopped dates, or figs to replace the raisins or add sliced almonds or walnuts on top once the apples are baked to add some crunch. To serve, use whipped cream or try a novel dessert cheese, like wedges of Emmentaler or Pecorino, or soft cheeses like goat's, Brie, or Cammembert.
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas 4.
Wash and core apples, then remove a 1-inch strip of peel around the middle of each apple. Arrange the apples in a 2-quart shallow baking dish.
Combine brown sugar, raisins, cinnamon, and nutmeg in a small bowl; fill the center of each apple and dot with 1/2 teaspoon of the butter.
Add just enough water to the baking dish to cover the bottom of the dish; bake, uncovered, for about 45 minutes to an hour, or until apples are tender. Large apples will take longer. Baste with juices occasionally.
Serve the apples warm with a dollop of sweetened whipped cream.