Baked apple right out of the oven
There’s nothing better than a simple and inexpensive dish that works equally well for one and for a crowd. If you like apples and have an oven, then baked apples fit the bill. They are an excellent dessert, served with whipped cream, ice cream, or slightly sweetened Greek-style yogurt. With this recipe, they aren’t too sweet, so they also make good snacks or brunch food, served with wedges of cheddar or other hard cheese.
This recipe is calculated for one apple/one serving. If you want to serve to make more servings, just do the math – multiply each quantity by the number of servings you want to make. It doesn’t get any easier.
Baked apple(s) – 1 serving
Ingredients – you may already have them if you eat oatmeal.
- 1 apple (Rome, Braeburn, and Golden Delicious all work well. Here is a good guide to various types of apples and whether they work well in baking.)
- ¼ teaspoon cinnamon
- 1 teaspoon white sugar
- 1 teaspoon light brown sugar
- 1 tablespoon chopped walnut – Pecans work well too.
- 1 tablespoon dried fruit, cut into small pieces – I like raisins, cranberries and apricots.
- Small pat of butter or margarine (about ½ tablespoon if measured by the markings on the side of a bar of butter/margarine.)
- ¼ cup juice for pouring into the prepared apples and in the bottom of the pan – I like orange juice. Apple cider or juice works well too.
- Apple corer or small knife to hollow out the core of the apple
- Cutting board
- Measuring spoons
- Measuring cup
- Knife to chop nuts and dried fruit (if they need to be chopped)
- Peeler to take off skin on top of the apple (or use the knife from coring or chopping)
- Small mixing bowl
- Spoon for mixing stuffing and putting it into the apple
- Oven-proof ramekin or pan for baking the apple(s)
- Preheat the oven to 375 degrees.
- Chop the nuts and fruit. How small you chop them is a matter of taste – I like my pieces of fruits and nuts to be small, but you can leave raisins and dried cranberries whole if you prefer.
Fruits & nuts that will go into baked apple core.
- Mix the cinnamon, white and light brown sugar.
- Mix the nuts and fruit into the cinnamon/sugar. You can make this with just dried fruit – eliminating the nuts – but it won’t have a crunch.
Mix the chopped fruit & nuts into the cinnamon & sugar.
- Wash the apple(s) – Very important because you are eating the skin and goodness know where that apple has been and who has handled it!
- Take out the core of apple carefully moving from the top most of the way down to the bottom, so that no seeds remain. Try not to open hold on bottom of the apple because you want the apple to hold the stuffing and not to have it seep out the bottom. If you accidentally cut through to the bottom, do not despair – the apple will still bake and taste great, though it may need a bit more basting (putting juice in the stuffing) while it cooks.
Coring the apple is not difficult – but best done patiently.
Try to get all the seeds and the membrane of the apple out before stuffing it with fruit & nuts.
- Spoon the fruit/nut/cinnamon/sugar mixture into the apple.
- Place the apple in an ovenproof container – I use a ramekin for a single apple, and a pie plate if I’m making several apples.
Almost ready to go in the oven.
- Pour the juice into the stuffed core and let the extra dribble into the container below, so that there is at least a bit of liquid in the ramekin or pan.
- Place the pat of butter/margarine on top of the fruit/nut stuffing in the center of the apple.
Ready for the oven. You can eat it in less than an hour from the time you start baking it.
- Bake the apple(s) for 30-45 minutes. It is done when a knife goes through the skin of the apple. The longer you cook it the softer the apple will become. If you like the apple to stay relatively solid, then it will probably be done after 30 minutes.
The inside of the apple will get softer the longer you let it bake – but don’t overbake or the fruit & nuts will burn.
- Let it cool for at least 10 minutes before serving. Baked apples are delicious with whipping cream, ice cream, and sweetened thick yogurt.