Baked Cinnamon Apples
Whole apples hollowed and packed with a spiced pecan and raisin filling, baked in cider until tender but still upright. The liquid in the dish reduces to a syrup that gets spooned back over.
- Prep20 min
- Cook50 min
- Total1 h 20 min
- Serves6
AI-generated illustration
Contains:dairynuts
Ingredients
Method
- Core each apple from the stem end without cutting through the base, leaving a cavity about an inch wide, then peel a band of skin off the top third so the fruit can swell without splitting.
- Stir the brown sugar, ground cinnamon, ground nutmeg, salt, chopped pecans, and raisins together into a coarse filling.
- Stand the apples in a baking dish and pack the filling into each cavity, pressing it down with your thumb, then top each apple with a piece of the butter.
- Pour the apple cider and lemon juice around the base of the apples. This liquid reduces into the syrup you will spoon over at the end, so do not skip it.
- Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, basting twice with the pan liquid, until a skewer slides into an apple with no resistance but the fruit is still standing rather than collapsed.
- Rest 10 minutes and serve warm with the syrup from the dish spooned over each apple.
Notes
- Firm varieties that hold their shape work best; a soft eating apple turns to sauce inside its own skin.
