Easy Baked Apples
Last night it got down to 58 degrees. Burr…Fall is upon us! I’m ready for scarves and spiced cider and mittens and leaves.
Fall brings to mind comfort foods, hot desserts and turkey. And this is one of my favorite (not so healthy-involves butter, but appears healthy-also involves apples) desserts. Printable recipe card found at the bottom of this post.
Easy Baked Apples are one of my favorite go-to’s when last minute guests arrive. To really push it over the top, add a little french vanilla ice cream. Yum….
Here’s what you’ll need to make these Easy Baked Apples:
4-6 Jonathan Apples
6 TBS butter-room temperature
1/4 C Raisins
1/4 C finely chopped Walnuts or Pecans
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1 tsp Lemon juice (only needed if you are making these ahead and cooking them later, as I did)
1 TBS sugar (if desired to make the dessert a little sweeter, but can be left out)
By using either an apple corer or a paring knife, remove the center of the apple, including all seeds.
Take a moment to make a face with your cored apples.
Place your apples in a sprayed/greased microwavable baking dish.
In a medium sized mixing bowl, add the 6 TBS room temperature butter to the 1/4 C of raisins.
Add the 1/4 Walnuts or Pecans.
Next, add the 1/4 tsp of Nutmeg.
And then add the 1/2 tsp of Cinnamon.
If you are making this dessert hours ahead of when you might want to actually consume it, add the 1 tsp of lemon juice. The lemon juice allows the apples to maintain their color and crispness, but gives you the option of cooking the apples several hours or even a day later.
If you enjoy sweeter desserts, add 1 TBS sugar to the bowl. I opted not to do this, allowing the ice cream to sweeten the deal.
Mix everything together using a fork.
Using a baby spoon or a knife, fill the apples completely full and a little overflowing with the mixture.
Tightly saran wrap the top of your baking dish. (If cooking the apples later, place them in the fridge until you are ready.)
Microwave for about 6 minutes, or until the apple skin is pliable and easily cut with a butter knife.
Let the apples cool slightly for 1-2 minutes, leaving the saran wrap on the baking dish.
Transfer to your serving plate and liberally spoon the excess juices over the apples (and over the ice cream, if desired). Serve the apples whole or sliced up for easy eating.
Enjoy!
- 4-6 Jonathan Apples
- 6 TBS butter-room temperature
- ¼ C Raisins
- ¼ C finely chopped Walnuts or Pecans
- ¼ tsp Nutmeg
- ½ tsp Cinnamon
- 1 tsp Lemon juice (only needed if you are making these ahead and cooking them later, as I did)
- 1 TBS sugar (if desired to make the dessert a little sweeter, but can be left out)
- Core each apple, carefully removing all seeds.
- Place your apples in a sprayed/greased microwavable baking dish.
- In a bowl, add the ¼ Walnuts or Pecans.
- Next, add the ¼ tsp of Nutmeg.
- And then add the ½ tsp of Cinnamon.
- If you are making this dessert hours ahead time, add the 1 tsp of lemon juice.
- If you enjoy sweeter desserts, add 1 TBS sugar to the bowl.
- Mix everything with a fork.
- Fill apples completely full and a little overflowing with the mixture.
- Tightly saran wrap the top of your baking dish. (If cooking the apples later, place them in the fridge until you are ready.) Microwave for about 6 minutes, or until the apple skin is pliable and easily cut with a butter knife.
- Let apples cool for 1-2 minutes, leaving the saran wrap on the baking dish.
- Transfer to plate and spoon excess juices over apples-or over ice cream topping, if desired.
- Serve apples whole or sliced up for easy eating.
