get baked


Fall! It’s here! It’s finally here! New York is infamous for its apples not just because of the “Big Apple” nickname (which I don’t really understand) but because we actually grow them. Growing up it was common to go apple picking each fall. There are few things better than pulling a weather-chilled, fresh apple off of a tree and taking a bite…except for maybe the hot apple cider and the warm donuts that you could but at the end of the day. Those were pretty awesome, too.


I haven’t been apple picking in years. In fact, the first time I said I wanted to go apple picking in New Orleans Alex looked at me and asked, “what’s that?” (Seriously? It’s self explanatory!) Maybe now that we live in New York again we’ll get a chance to leave Manhattan and I can show him how it’s done.


Anyway, these apples were always one of my favorite Fall foods. The cinnamon and brown sugar reminds me of apple pie without making me feel as guilty as pie does and with a fraction of the effort that it takes to make one. These baked apples make the house smell wonderful and they’re quick to make. They’re perfect at night for dessert or on a chilly Fall morning for breakfast.


baked apples
printer-friendly version
makes 2 apples

2 crisp red apples (macintosh, gala, empire, honey crisp, etc.)
1 teaspoon cinnamon
3 tablespoons brown sugar
a pinch of ground nutmeg
1 tablespoon pecans, chopped
2 tablespoons raisins (optional)
6 tablespoons water or apple juice
2 teaspoons butter

Preheat the oven to 375 degrees. Core each apple, making sure not to puncture the bottoms so that the juices stay in them. If you don’t have an apple corer you can cut a wedge out of the center and then scoop the rest out with a spoon. Use a vegetable peeler or a paring knife to trim the skin from the top of the apple. Mix together the dry ingredients and spoon it into the center of each apple. Place the apples in a baking dish or large ramekins and add the water or apple juice to the bottom. Put butter on the top of each apple and cover them with foil. Bake for 45 minutes and serve warm with ice cream for dessert or alone for breakfast.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, dessert, fruit, random, snack, vegetarian and tagged , , , , , , . Bookmark the permalink.

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