[My friend Dionne from Try Anything Once is fearless in the kitchen. Not only are her recipes solid, but I swear she’s the Bread Whisperer. Yeast and I are non-mixy things, resulting in things not rising, this gal fighting a migraine and recipes getting chucked out the door. Dionne can whip up a loaf of bread or other complicated baked goods with the greatest of ease. In addition to being a fabulous blogger, Dionne is a great friend. She has helped keep my sanity on those days when I want to chuck the laptop out of the window, has a killer sense of humor and always has solid advice. Drop by Try Anything Once, put it on your must read daily list and if you want to see a fabulously easy egg free chocolate mousse, check out her YouTube channel. Thanks Dionne for taking the reins and sharing these delicious Baked Apples with us today!]
I don’t want to brag but where I live, there is an abundance of apples. I can purchase fresh non-gmo apples by the box for an extremely good price and they are juicy, crunchy and delicious. Apple pie is a childhood favorite of mine but a close second is baked apples. It’s fun to eat sweet, tender baked apples with a fork and a knife. And a scoop of ice cream on the side.
Bringing home boxes of apples reminds me of long drives to Eastern Washington when I was a kid. My family would pile into the minivan and settle in for a two hour trip. (Insert dramatic sigh here.) We would come back with boxes of fruits for canning but I don’t remember a lot of apples. My dad canned applesauce a few times so there were apples but not as much as I would have liked. The boxes of fruit were kept by the back door on the cold concrete carport floor.
For the next few days following the trip, my brother and I would help ourselves to fruit in addition to vegetables from the garden. We were trying to avoid the hot house and smells of boiling canning liquid but we ended up having a lot of fun. That made the painfully long trip worthwhile. We had fun squishing rotten fruits in our hands and watching the occasional insect eat away at the soft, sweet flesh of a peach. We didn’t care for those hairy round fruits anyway! Might as well let the bugs eat ‘um.
I have a few places near my house with boxes of fruit so I don’t need to make that two hour drive. There’s almost always a big box of apples at my house, ready for whatever I can think of baking or baking! Do you love apples?
Last fall I made strawberry red wine jam and it’s perfect for the top of these baked apples. You can use your favorite jam or jelly to top these. I think you’ll be pleased.
I want to thank my friend Aly from Cooking in Stilettos for having me as a guest today. It’s been a pleasure meeting you here today! Thanks for stopping by to share these baked apples with Aly and I.
adapted from La Rousse by Dionne Baldwin | [Try Anything Once|http://www.tryanythingonceculinary.com/" target="_blank]
These gorgeous apples are filled with sugar, spice and everything nice. This is a chic dessert that will have your guests reliving their childhood!
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 8 whole apples
- 1/2 cup softened butter, room temperature is fine
- 1/3 cup granulated cane sugar
- 1 tbsp. ground cinnamon
- 400 degrees f
- about 1/2 cup sliced almonds
- about 1/2 cup strawberry jam
- Preheat your oven to 400 degrees F.
- In a small bowl combine the butter, sugar and cinnamon. Stir together until evenly mixed and then set aside.
- Wash your apples and remove the core.
- Using a knife, make a horizontal cut in the apple just cutting through the skin but not through the entire apple.
- Scoop the butter mixture and spread on top of the hole in the apple. Use a spoon to push a little bit of the mixture down into the apple.
- Place apples in an oven safe baking pan and bake for 1 hour and 10 minutes. Apples should be a little soft on the outside, cracking and shriveling of the skin will happen, but the center will be a little tender.
- Let apples cool until just warm or completely cool before placing in the fridge if you are making them ahead.
- Top with jam and sprinkle with sliced almonds before serving.
Notes: These are very large apples, so large my hand only fits about ? around them. For small apples, reduce the baking time depending on the size. You’ll want the apples to soft enough to cut through easily with a knife but a little tender towards the center.
You can find Dionne not only at her blog but also on YouTube, Pinterest, Twitter, Facebook, Instagram and Yummly!
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