Apple season continues with these warming baked apples! Apple pie, caramel apples, applesauce, apple crisp…the love of apples goes on and on. Shopping at Whole Foods for locally grown apples is the next best thing to picking the apples at an orchard yourself. Here, close to Denver, we have local Honeycrisp, Gala and Jonathan apples from Ela Family Farms.
Have you noticed similar varieties where you live? The baked apples I’m sharing today were made with Jonathan apples, an excellent variety for eating fresh or for baking. I found Jonathan apples to have a sweet, crisp bite; their smaller size packed in a lot of apple flavor.
Once cut they did brown quickly so be sure to have your ingredients ready when you are baking with this type of apple and cut them right before you need them. Baked apples are a healthy dessert and they are quite easy to make. Your house will smell like autumn and your taste buds will be ready for a treat!
Customize the filling to suit your preferences, you’ll find that you can substitute ingredients depending on what you have in your pantry. Try something from each of these suggested categories and you’ll create a new combination each time:
Nuts: chopped walnuts, chopped pecans, sliced almonds
Berries: Fresh, frozen or dried cranberries, even cherries would make a nice addition
Sweetness: honey, brown sugar, granulated sugar
Add texture with: dates, dried plums, raisins, granola, oatmeal
Spices: cinnamon, nutmeg, cardamom, star anise, cloves
I started with this recipe from Whole Foods for Baked Apples Stuffed with Cranberries and Almonds. Dessert, breakfast, afternoon snack– these baked apples will go a long way at your house and you can feel good about eating this healthy treat.
- 4 Jonathan Apples (or other variety)
- 1 tablespoon butter
- 1/2 cup frozen cranberries, thawed (or fresh)
- 2 tablespoons honey
- 1/2 cup raisins
- 2 tablespoons orange juice
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 cup chopped walnuts
- Preheat oven to 400 degrees F.
- Make filling: melt butter in a small saucepan. Add cranberries, honey, raisins, orange juice. Stir while heating gently for 3-4 minutes over medium heat. Add the spices and walnuts. Remove from heat and set aside.
- Next prepare the apples. Cut about 1/2 inch slice off the top. Use a small melon-baller to hollow out the apple. Do not cut too much away or the sides of your apple will collapse as it bakes. You'll need to fit about two tablespoons of filling in each apple; it is fine if some spills out on top.
- Carefully fill the hollowed out apples with the filling. Pour any excess liquid over top of the open apples then cover with the apple tops and place in an 8 x 8 baking pan. Fill the pan with about 1/2 - 1 cup of water in the bottom and cover tightly with foil.
- Bake for 20 minutes tightly covered then for 20 minutes with the aluminum foil removed.
Recipe from Whole Foods can be found in full here: http://www.wholefoodsmarket.com/recipe/baked-apples-stuffed-cranberries-and-almonds
Serving Size:1 apple
Amount Per Serving: Calories: 270Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 28mgCarbohydrates: 53gFiber: 6gSugar: 40gProtein: 2g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.