Ahhh! If you could have only smelled these apples as they were baking! The aroma filled the house with the ultimate cinnamon potpourri!
I love it when apples can be turned into a sweet treat other than the usual pies and cakes. For these mouthwatering apples, just core the apples; add some cinnamon, chopped nuts and dried fruit that have been soaked in rum, and bake for an incredible treat.
The rum gives a wallop to the apple but, if you prefer, apple juice can be substituted. This time I made both Granny Smith and Honeycrisp apples. They each hold their shape and bake extremely well so they are perfect for this recipe.
This is a great autumn dish that could be calling for a scoop of ice cream or a dollop of whipped cream. Or, eat one the way I like best ~ by itself! How can you resist?
Best Baked Apples
6 Honeycrisp or Granny Smith apples
¼ c. raisins
¼ cup dried apricots, chopped
2 tablespoons dried cherries, chopped
Dark rum, to cover
½ c. chopped pecans
1 tablespoon Saigon cinnamon
½ c. brown sugar (I use Splenda)
Soak raisins, apricots and cherries in enough rum to cover.
While the fruit is soaking, core the apples to 1/2” of the bottom of the apple. Use a small spoon to dig out the seeds. Make the holes on the top of the apple 1” wide.
Place apples in a baking dish.
Mix nuts, cinnamon and brown sugar.
Combine nuts and drained fruit.
Stuff the nut and fruit mixture into the apples.
Dot top of each apple with ¼ teaspoon butter.
Bake at 350 degrees for 50-55 minutes until they are fork tender.
Serve warm with vanilla ice cream, if desired.
ENJOY! They are a delicious treat!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!