You can find a variety of apples in our produce section any time during the year, but Autumn is the time to take advantage of the season’s pick of baking apples.
Whether you prefer sweet or tart apples, choose a variety that holds its shape when baking. Good varieties include; Rome Beauty, Honeycrisp, Jonathan and Jonagold, and Granny Smith – the tried and true baking apple!
Baked apples are really quick and easy to make, and you can use a variety of stuffings – granola and cranberries; raisins and nuts; oats and brown sugar; Brie, honey, and pistachios – or top them with pastry!
Classic Baked Apples
- 6 large baking apples
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans or walnuts
- 1/4 cup golden or black seedless raisins
- 1 tablespoon butter
- 3/4 cup boiling water
- Preheat your oven to 375°F.
- Wash and dry apples. Using a sharp knife cut the top off each apple about 1/2-inch down from stem; set tops/lids aside. Using a knife or an apple corer, cut out the cores and flesh, leaving sides and bottom 1/2 inch of the apples intact. Peel and core the remaining two apples. Chop remainder of the apples into bite-size chunks.
- In a small bowl, stir together brown sugar, cinnamon, chopped apples, pecans, and raisins. Spoon mixture into the four cored apples. Dot each apple with butter.
- Place the apples in a baking dish. Place reserved apple top/lid on each apple or alongside apples in baking dish. Pour the boiling water into bottom of dish to surround apples in a water bath. Bake at 375°F for 30 to 45 minutes, or until the apples are cooked through and tender.
- Serve with vanilla ice cream, if desired.