These crisp-stuffed baked apples make an easy, light dessert will make your whole house smell like fall and is made to be cupped, warming and cinnamon-scented, in your hands in the sukkah. Also great for Rosh Hashanah.Yum
I have been making this elementally simple fall dessert for years, and each time it surprises me how comforting and delicious a thing it is. A thing to wrap your cupped hands around in a sukkah, preferably topped with a hearty dollop of ice cream, and then to elevate your breakfast oats or yogurt with its warmed leftovers.
All this is is cored apples stuffed with nutty crisp, like the type you'd sprinkle over sliced fruit or berries. They get baked in a bath of apple cider or grape juice or red wine, a cube of butter/margarine perched on top. You can mix it up with both apples and pears, or switch out the apples for pears and bake in white wine instead.
Making the crisp filling
Making the crisp filling for stuffing the fruit is just a matter of combining all the ingredients. You can use either pecans or walnuts; both are wonderful. The raisins are an optional addition to this filling. This filling amount will stuff about 5 apples, and can be stretched to 6.
Stuffing the apples
Once you've got your apples cored, stuff them firmly with the crisp filling. Any filling that falls out to the sides is bonus seasoning for the sauce. You can place your apples in individual ramekins as I've done, or arrange them in one larger baking dish. once you've got the stuffing packed in, top each fruit with a small cube of butter/margarine.
Before baking, pour the juice or wine into the bottom of the baking dish. If using individual ramekins, you can pour in about a scant ¼ cup in each ramekin. Both apple cider (or regular apple juice) and grape juice are good here, or use red wine for a grown-up kick.
Then, cover the apples with foil; you'll bake them covered for about half the time, then uncovered for the rest. These stuffed baked apples take about 40-50 minutes in the oven, total.
Looking for more apple recipes?
Crisp-Stuffed Baked Apples
- 5 medium sweet apples
- 2 Tbs cup brown sugar
- 2 Tbs maple syrup
- ¼ cup walnuts and/or pecans
- ¼ cup rolled oats
- 2 Tbs raisins - optional
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch ground cloves - optional
- 1 Tbsp butter/margarine - divided in four
- 1 cup apple cider - grape juice, or red wine
- Preheat oven to 375°F / 190°C.
- Core the fruit.
- Mix together the filling ingredients. Pack each cored section of the fruit firmly with the filling.
- Arrange the apples in a baking dish or individual ramekins, topping each with a pat of butter/margarine. Pour the juice or wine into the bottom of the dish (about ¼ cup for each ramekin, if using those) and cover loosely with aluminum foil.
- Bake for 20 minutes and remove foil. Continue baking uncovered until the fruit is softened and a syrup has formed in the bottom of the dish, another 20 to 30 minutes.