Here in upstate New York apples seem to fall from the sky. There are pies to be made, apple sauce, crisp, and countless other ways to use up that abundant supply. One of my favorites though is the understated baked apple. I have fond memories of my Grandma Mat making them for us when we were kids but unfortunately I can’t recall exactly what they entailed. Can you blame me? I was a kid, all I cared about was the yummy finished product! This year I decided to take on this foggy recollection and see what I could come up with. Now, for your fall feasting pleasure, I give you a simple, warm, tasty version of the baked apples of my memories.
- 2 apples cored but the bottoms left intact (this is just as tricky as it sounds)
- 1 1/2 tbsp softened butter
- 1 1/2 tbsp brown sugar
- dried cranberries
- toasted walnuts
- 1/4 c read breadcrumbs (about 1 slice of bread) or Panko
- Apple cider (apple juice will also work)
- Foil cupcake liners (optional)
1. Prehead the oven to 375°
2. Place the walnuts in a nonstick pan over medium high heat until they’re lightly toasted.
3. Once the nuts are toasted mix all of the ingredients (minus the apples) in a small bowl.
4. Tightly pack the cored apples with stuffing.
5. Place 2 foil cupcake liners in a baking dish and fill about 1/2″ with cider. Place the apples in the liners. If you don’t have liners or are baking more than 2 apples just fill the bottom of the pan with cider about 1/4″ deep and place the apples in the dish.
6. Bake for 45 minutes until soft and the stuffing is lightly browned on top.
7. Let cool for a few minutes, remove apples to plates, cut open, and serve plain, topped with whip cream, or even ice cream!