I love baked apples, especially on a cold winters night, and since I began topping mine with a splash of Apricot Bandy and a really big dollop of vanilla Yogurt they have become one of my favorite desserts!
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Step 1: INGREDIENTS (for 3 Apples):
FOR THE APPLES:
- 3 *firm raw apples (I am using Ambrosia Apples here)
- 3 TBS brown sugar (1 TBS per apple)
- 1 TBS ground cinnamon (1 teaspoon per apple)
- 1 TBS (more or less) Raisins (I used Sun-Maid California Golden Raisins) (1 teaspoon per apple more or less)
- A pinch or two of freshly grated nutmeg (for each apple)
- 3 slices of unsalted butter (about a TBS in total) (1/3 TBS per apple)
- 3/4 to 1 cup boiling water (for the bottom of the baking dish)
FOR THE TOPPING:
- A splash of your favorite flavored fruit Brandy (optional, but oh so good) - I used Apricot Brandy
- 3 large dollops of Vanilla Yogurt (also optinal, but also oh so good) - Vanilla or your favorite flavor will work fine.
- A dusting of ground cinnamon
*NOTE: The first time I made this recipe I used Granny Smith Green Apples - one of my favorites, but they were too soft and got a little mushy when baked. Those pretty red and yellow apples seem to be much firmer and worked really good.
Step 2: INSTRUCTIONS:
Preheat oven to 375 degrees Fahrenheit
- Wash and dry your apples.
- *Remove apple cores and seeds, being careful not to cut throught the bottom of the apples (you want to create a nice round cavity in which to stuff the filling, but you need to leave about 1/2" of apple at the bottom of the "well").
- Mix together the brown sugar, cinnamon, ground nutmeg, and raisins and pack as much as you can into each of the apple cavities that you have created.
- Top each apple with a slice of butter.
- Place the stuffed apples into a suitably sized baking dish and pour enough boiling water into the dish to just cover the bottom of the dish for about 1/4".
- Place the dish into the preheated oven and bake for 30 to 45 minutes, or until the apples are tender-crispy (that's the way I like mine and it took about 38 minutes to do this; in any case, you do not want to overcook them because they will become "mushy").
*NOTE: Coring the apples and removing the seeds is the toughest part of this recipe. Although I think there are apple corers that will help you to perform this task, I used a small sharp paring knife to remove the stem as pictured here; then I used a teaspoon to cut down into and around the center of the apple until I find the seeds. In almost every case, I found three black seeds about 2/3 of the way down and was able to scoop them out with the spoon while still leaving about 1/2 to 3/4 fo an inch of meat (flesh) at the bottom of the "well" that I created.
Step 3: TIME TO EAT . . .
Carefully remove the hot baking dish from the oven.
Splash some of your favorite brandy over the top of the baked apples (about a jigger of brandy).
Place a big dollop of your favorite yogurt (maybe a TBS) on top of each apple and dust them with ground cinnamon. (I have no doubt that ice cream would be just as good - maybe even better - than yogurt here).
Serve warm with along with a little of the "syrup" that has formed in the bottom of the baking dish.
Bon appétit . . .
Step 4: NUTRITION
I have estimated the nutritonal value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzier.