At the Orchard

Baked Apples


Baked apples can be enjoyed for breakfast, as a snack, or as dessert, eaten hot or cold, reheat easily and pack nicely in lightweight containers for a hike or in a lunchbox.

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Basic Baked Apples

1. Preheat the oven to 350 degrees F.

2. Wash and remove the core of 4 medium-large apples.

3. Place the cored apples into an 8x8” baking dish. (Baking dishes have deep sides to keep the juice in).

4. (Optional step) Stuff cored centers of apples with selected filling.

5. Mix ¼ tsp. ground cinnamon, a pinch of cloves, and a pinch of nutmeg with 1 cup apple cider. Pour spiced cider over the apples.

6. Bake for 35-45 minutes, until apples are soft, yielding to a fork pressed onto them.

Enjoy straight up or top with ice cream or whipped cream with a sprinkle of granola.

 

Traditional Brown Sugar & Raisin Filling

Mix 1 cup raisins with 1/3 cup brown sugar. At step 4 above, before pouring the cider over the apples, stuff the sugared raisins into the cored centers of the apples. Proceed as from above.

 

Maple Apple Filling

Wash, core, and finely chop 1 medium tart apple. Toss with 2 tsp. vanilla extract and 1/3 cup maple syrup. Stuff the apples. Reduce the cider in step 5 by ¼ cup.

 

Apple Walnut Filling

Wash, core, and finely chop 1 medium tart apple. Toss with ¼ cup finely chopped walnuts, a pinch of cinnamon, and 1/3 cup maple syrup. Stuff the apples. Reduce the cider in step 5 by ¼ cup.

 

Cranberry-Apple Filling

Wash, core, and finely chop 1 medium tart apple. Toss with a pinch of cinnamon and 1/3 cup dried cranberries or ½ cup finely chopped fresh cranberries mixed with 3 TB sugar. When using the dried cranberries, increase the cider in step 5 by ¼ cup.

 

Chutney Apple Filling

Wash, core, and finely chop 1 medium tart apple. Thin ½ cup prepared chutney with 2 TB boiling water. Mix chutney with chopped apple. Stuff apples and proceed with step 5.