Dessert need not be a complicated affair and this recipe proves it. BAKED STUFFED APPLES are a seasonal favourite.
This is one of those recipes I suggest you keep in mind on those occasions where you’re pressed for time, but still want to make a homemade dessert for guests. Great even when you’re not entertaining, these BAKED STUFFED APPLES hit the spot.
Here’s why the recipe always works:
APPLES – This recipe is all about the apples, so I suggest using a crisp, juicy variety like Cortland, Honey Crisp, Gala or McIntosh. Try using apples of the same size so they bake at the same rate. Speaking from experience, I also like them the next day – they make great take-to-work dessert leftovers.
FILLING – Hollowing out the core and much of the flesh from within creates the perfect cavity for the filling. Combining the apple flesh with pecans, raisins, coconut, sugar and spices is such a perfect taste sensation. One important tip – try not to pierce through the bottom of the apple or all the flavour will drain away.
COCONUT OIL – I used coconut oil in this recipe just to keep the recipe (à la mode aside) vegan. I actually like the flavour it gives the dessert overall, and it also enhances the flavour of the coconut.
COOK TIME – I’m calling for a 45-minute cook time, but feel free to adjust this to your liking. A longer cook time will yield softer apples.
ICE CREAM – I often serve the baked apples with ice cream, especially when I’m serving them to guests. Vanilla ice cream is the expected compliment, but try looking for new enhancements like ginger, salted caramel and marshmallow ice cream. Delicious!
If you would like a heavenly vanilla ice cream to go with click HERE, ours is lovely!
Wholesome and so easy to prepare, BAKED STUFFED APPLES are a classic dessert sure to please.
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