If you can manage to save one, there's nothing like a cold baked apple for breakfast, topped with a dollop of vanilla yogurt or served in a pool of fresh cold milk. The best part is the nut-and-fruit mixture nestled in the apple's core. Don't be surprised if the apples split a little--or sometimes a lot--as they bake. To reduce the chance of splitting, use Golden Delicious apples. Another trick: score the apple along the circumference, as described below, to create a sort of fault line where it can expand, lessening the likelihood of a split elsewhere.

Ken Haedrich
Source: EatingWell Magazine, Fall 2002
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

    Advertisement
  • Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

  • Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

  • Place the apples in the prepared baking dish and gently press 14 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.

  • Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

  • Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each.

Nutrition Facts

391.1 calories; protein 3.8g 8% DV; carbohydrates 66.9g 22% DV; exchange other carbs 4.5; dietary fiber 6.2g 25% DV; sugars 53.9g; fat 15g 23% DV; saturated fat 2.5g 12% DV; cholesterol 5.1mg 2% DV; vitamin a iu 161.8IU 3% DV; vitamin c 10.2mg 17% DV; folate 25.3mcg 6% DV; calcium 45.1mg 5% DV; iron 1mg 6% DV; magnesium 45.4mg 16% DV; potassium 387.5mg 11% DV; sodium 4.7mg; thiamin 0.1mg 12% DV; added sugar 19g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2011
Kuzu-it lousciously I added 1/2 more of the amount of apple cider and when ready 'thickened' it with a bit of kuzu. Nice and creamy the sauce clings to the apple. The nutmeg was a nice discovery and added an earthly peppery note to the whole. The harmony was complete! Read More
Rating: 4 stars
10/29/2011
When we eat fruit and fruit juice then it must be fresh. Nothing cooked canned or processed in any way. Nothing pasteurized. Fruits such as bananas raisins dates and all dried fruits are more concentrated and will stay in our stomach longer than the watery fruits so we will feel full longer. It is essential however to not eat fruit dried with chemicals such as sulfur nitrite. Eat only naturally dried fruit. We should eat some fruit every day and in the morning is when we can be sure there is nothing else in the stomach that will cause fruit to spoil. http://www.healthandsoul.com/right-way-of-eating-fruits-and-healthy-ways-to-eat-fruit.html Read More
Rating: 4 stars
10/29/2011
I think this is a wonderful winter dessert especially if you don't eat completely cold as we did. Thanks for the lovely recipe. Read More
Advertisement