Baked Apples and Raisins
Apples and raisins are lightly sweetened with honey and baked to perfection. These apples may be used for breakfast on oatmeal or pancakes. I like to serve baked apples for lunch or dinner with pork or chicken.
Apples and raisins are lightly sweetened with honey and baked to perfection. These apples may be used for breakfast on oatmeal or pancakes. I like to serve baked apples for lunch or dinner with pork or chicken.
- Carbohydrate 51.12258 g
- Cholesterol 10.1766666666667 mg
- Fat 8.97936333333333 g
- Fiber 6.51985023085276 g
- Protein 1.087415 g
- Saturated Fat 2.81171533333333 g
- Serving Size 1 1 Serving (274g)
- Sodium 128.3315 mg
- Sugar 44.6027297691472 g
- Trans Fat 0.718391333333333 g
- Calories 267 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Line a baking sheet with foil for easy clean up.
- Meanwhile place the apples and raisins in a large bowl.
- Add remaining ingredients and using hands, toss the apples and raisins to evenly coat the pieces.
- Spread the mixture on the prepared pan and bake until the apples are soft and tender, about 20 minutes.
Operating with a single rimmed baking sheet and zero specialized baking dishes requires a flat roasting surface that can handle high heat without warping. When spreading chopped fruit across the metal pan, maintaining a single layer prevents steaming and ensures proper caramelization of the sugars. Thermal circulation matters when roasting fruit at 425 degrees Fahrenheit because overcrowded pieces trap moisture and turn mushy instead of softening with a concentrated flavor.
- Line the metal sheet with heavy-duty aluminum foil to catch sticky honey drippings and prevent burning.
- Toss the fruit thoroughly by hand to distribute the kosher salt evenly, which balances the sweetness of the honey and raisins.
- Roast the mixture for approximately 20 minutes until the apples yield readily to a paring knife.
- Substitute neutral canola oil for melted butter if dairy-free requirements apply to your cooking context.
- Store leftover baked fruit in a sealed glass container in the refrigerator for up to four days.
Tossing the ingredients with bare hands is the critical technique that determines success or failure because utensils cannot coat every irregular surface of chopped fruit with viscous honey and oil. Once baked, the tender fruit transitions easily from a morning oatmeal topping into a savory accompaniment for roasted pork loin.
