Fresh apples are a plenty at this time of the year and baking an apple can make a very luxurious dessert. I’ve baked apples for years but with a refrigerator drawer full of apples I decided to Google a new recipe for this old favorite. Wow! I am so glad that I did.
Who says you can’t teach an old dog new tricks? I landed on the Food Network site and a recipe by Paula Deen. First thing I read from her recipe said, “Core apples, making sure not to puncture the bottom of the apples so that the juices will remain.” I always cut the apple core all the way through and then was dissatisfied as all the goodies and juice would run all the way through. Duh, how come I didn’t think of this?
After filling the center with the usual walnuts, brown sugar and cinnamon, apple juice is poured around the apple and a pat of butter placed on top.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup brown sugar
- 6 same-size Granny Smith apples
- 2 tablespoons butter, cut into 6 teaspoon-size pieces
- 1 cup apple juice
- Preheat oven to 325 degrees F.
- Combine cinnamon, nutmeg, and brown sugar in a small bowl. Set aside.
- Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from ½-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture.
- Top each apple with a teaspoon of butter.
- Place apples in casserole dish and pour apple juice around them.
- Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour.
- Remove from heat and serve.
- Optional garnish: whipped cream, ice cream, or mint leaf.
Adapted from recipe from Paula Deen:
6 thoughts on “It’s Apple Time! Let’s Bake Some Apples”
Your post brings back good memories for me. The first dinner I ever cooked for Jeff, I served a baked apple as a side dish. He says it’s that meal that hooked him for life. I like to take a little bit of softened cream cheese and mix it with some cinnamon, some chopped walnuts or pecans, and maybe some chopped dates or raisins and stuff that into the hole after the apple is baked. It adds another layer of yumminess to an already yummy apple. I’ve got some apples in the refrig, I need to make these soon.
Oh my this added goodie sounds just wonderful. I will definitely try it next time! Blessings, dear cousin!
I’ve made them this way for always but sometimes when I’m in a hurry, the microwave works well. I’m making the apple blueberry galette tonight. Haven’t tried that before.
Better than apple pie? Maybe close but passing the foundation of American cuisine is hard to imagine.
I have also stuffed mince meat into the apples and baked them…fall is so wonderful
Wow, that is a great idea also. Thanks for sharing!