Stuffed Baked Apples

By davidv

The best way to core an apple is to turn it upside down and core it from the bottom up.

To be prepared in K24441 — Rachael Ray hard anodized nonstick 5-qt. covered oval sauté pan

Ingredients

• 6 Granny Smith apples (or a variation of apple types), stemmed and cored
• 1 Tbsp. lemon juice
• 3/4 cup brown sugar
• 1/4 cup rolled oats
• 1 tsp. cinnamon
• 1 / 4 tsp. nutmeg
• 1/2 cup golden raisins
• 3 Tbsp. butter, cut into small pieces
• 1/4 cup chopped pecans
• 3/4 cup apple cider or apple juice

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 350F. Sprinkle the insides of the cored apples with lemon juice. Mix the rest of the ingredients, except for the cider, in a medium-sized bowl. Divide the mixture and fill all six apples equally. Place apples in a 5-qt. oval sautan, or any ovenproof baking dish. If there's extra filling, sprinkle around the pan. Pour the cider or apple juice into the bottom of the baking dish and bake uncovered for 35 45 minutes, or until the apples are soft. As the apples bake, baste 2-3 times with the pan juices. Serve warm and finish with whipped topping, ice cream and/or caramel sauce.