Best Ever Baked Apples

Published: Oct. 24, 2001 at 8:13 PM CDT|Updated: Dec. 18, 2001 at 9:16 PM CST
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4 Large Baking Apples (Cortland, Granny Smith, Rome Beauty, etc.) about 1 3/4 lbs.
1/3 C Apple Juice or Cider
Vanilla Yogurt or Frozen Vanilla Yogurt
Ground Nutmeg

2/3 C Raisins
2 T Brown Sugar
1/2 t Ground Cinnamon

Prepare filling by combining ingredients. To core apples use an apple corer or the rounded tip of a vegetable peeler. Push corer or peeler most of the way through the apple center, but do not cut through the other end; turn corer or peeler to loosen the upper end of the core. Remove and discard core. Enlarge the hole slightly at the tip of the apple for filling.

Using a vegetable peeler or paring knife, remove the peel from the top half of each apple. If desired, score the peeled apple with the tines of a fork.

Place apples in a lightly sprayed 8x8 2 inch dish. Add apple juice. Bake in a 350 degree oven for 45 minutes or until for tender. Transfer apples to dessert dishes, spoon liquid over apples. Serve warm with vanilla yogurt or frozen vanilla yogurt; sprinkle with nutmeg.