American · Dessert
Baked Stuffed Apples
Whole apples cored and packed with a buttery walnut, raisin and brown sugar filling spiced with cinnamon and nutmeg, then baked until tender in their own juices. A classic American autumn dessert that needs nothing more than a spoon and a drizzle of cream.
$1
15 minsPrep
38 minsCook
58 minsTotal
EasyLevel
Nutrition per serving
247Calories
2.1gProtein
15.9gFat
27.7gCarbs
21.4gSugar
3.5gFiber
47mgSodium
27mgChol
6.6gSat Fat
209mgPotassium
43mgCalcium
0.7mgIron
0mcgVitamin B12
4.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Apple Wine (Apfelwein)
local
Hot Apple Cider
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 190°C (375°F).
2
Core the apples from the top down, leaving the base intact, and widen the cavity slightly with a spoon to hold more filling.
3
In a small bowl, mix the chopped walnuts, raisins, brown sugar, melted butter, cinnamon and nutmeg into a thick paste.
4
Stand the apples upright in two individual baking dishes and pack the filling firmly into each cavity, mounding any extra on top.
5
Pour the water into the base of the dishes around the apples to keep them moist as they bake.
6
Bake for 35-40 minutes, basting once with the pan juices halfway through, until the apples are tender when pierced with a knife but still holding their shape.
7
Rest for 5 minutes, then drizzle each apple with heavy cream just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Apple, cored, hollowed to form a cavity,
- 18g18g Walnut, chopped,
- 14g14g Raisin,
- 16g16g Brown Sugar,
- 12g12g Butter, melted, mixed into filling,
- 2g2g Cinnamon Ground,
- 1g1g Nutmeg,
- 30g30g Water, poured into baking dish,
- 20g20g Heavy Cream, drizzled, 1
