Try this Healthy Baked Apples Recipe recipe, or contribute your own.
- Carbohydrate 45.0523983869947 g
- Cholesterol 0 mg
- Fat 0.105423750040101 g
- Fiber 0.770562494543065 g
- Protein 0.40904625036468 g
- Saturated Fat 0.0438912500050563 g
- Serving Size 1 1 to 8 serving (52g)
- Sodium 11.5261666808152 mg
- Sugar 44.2818358924517 g
- Trans Fat 0.0455077500273735 g
- Calories 173 calories
Step-by-step
- Preheat your oven to 350 degrees before you start so the oven will be ready when you are done preparing your apples.
- Remove the apple stickers and the core (use a knife or a apple corer)
- In a bowl, combine the raisins, nuts, brown sugar, lemon juice and spices.
- Place the cored apples in a casserole pan and equally fill each apple with the mixture you just prepared.
- Fill the casserole pan with about ½ inch to 1 inch of water.
- Bake the apples until they are soft. This will take about 45 to 60 minutes depending on the size of your apples.
- Cool slightly but serve warm.
- This will serve 4 to 8 people. 4 people for a whole apple or 8 in sliced in half.
Bakers frequently fail to account for how different cultivars react to heat, often selecting high-pectin storage varieties that refuse to soften or choosing overly mealy specimens that collapse into mush before the sugars caramelize properly. Long before modern ovens existed, cooks across Northern and Western Europe routinely utilized residual hearth heat after baking bread to roast cored pome fruits stuffed with available fats, dried currants, and foraged spices. Because these desserts rely on a closed-system baking environment where the fruit releases and reabsorbs moisture simultaneously, understanding structural preparation prevents common textural failures.
- Select firm baking varieties such as Braeburn, Rome Beauty, or Granny Smith, which maintain structural integrity when exposed to 350 degree Fahrenheit heat for upwards of forty-five minutes.
- Core the fruit carefully by leaving a small base at the bottom intact; punching all the way through allows the brown sugar syrup and lemon juice mixture to escape into the surrounding pan water rather than steeping the flesh from the inside out.
- Add half an inch of water to the base of the casserole dish to create steam, which prevents the outer skin from scorching before the interior reaches fork-tender status.
- Prepare these fruits several hours ahead of serving by stuffing the cavities and refrigerating the unbaked casserole dish tightly covered, then reheat leftovers gently at 300 degrees until warmed through.
