This an easy dessert for kids to make themselves (or with minimal help from Mom or Dad) for Thanksgiving. Plus, you get a whole apple for dessert; all soft and sweet and warm — and it looks pretty on a plate, for any special meal. Better still, the house smells like spicy, comforting apple pie, which always reminds me of this first autumn holiday.

 

Baked_Apples

Recipe: Thanksgiving Baked Apples
Makes 1 apple per person; multiply ingredients to adjust

Ingredients
1 baking apple (ex. Cortland, Pink Lady, Granny Smith or Crispin)
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 teaspoon chopped walnuts or pecan
1 teaspoon golden raisins
pinch salt
maple syrup

Preheat your oven to 350°F. Peel the top portion of your apple and core it with a melon baller — but leave the base intact (you want to scoop out enough space for the raisin/nut mixture). Use baking apples, such as Cortland, Pink Lady, Granny Smith or Crispin.

Baked_Apples_Melon

In a small bowl, mix 1 tablespoon brown sugar, half a teaspoon butter and 1/8 teaspoon cinnamon and pinch salt. Mix with 1 teaspoon chopped walnut and 1 teaspoon raisin. Pack into the middle of your apple. Depending on apple size, you may have some leftover, but the mixture can spill out the top.

Baked_Apples_Mixture

Place your apple in a small casserole dish. Add a ¼ apple juice into the bottom of the dish then bake for about 40-45 minutes, or until soft. Brush exposed apple (peeled portion) with maple syrup halfway through, and then again 5 minutes before finished cooking.

Baked_Apples_Dish

Serve warm with whipped cream, ice cream or a bit of maple syrup.

Baked_Apples_Plated

Recipe: Thanksgiving Baked Apples
Makes 1 apple per person; multiply ingredients to adjust

Ingredients
1 baking apple (ex. Cortland, Pink Lady, Granny Smith or Crispin)
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 teaspoon chopped walnuts or pecan
1 teaspoon golden raisins
pinch salt
maple syrup

Instructions

  1. Preheat oven to 350°F.
  2. Peel the top of each apple and core with a melon baller, leaving the base intact.
  3. Mix together the butter, brown sugar, cinnamon, nuts, raisins and salt.
  4. Pack the mixture in the centre of the apple. It can spill out the top. (You may have leftover, depending on size of apple.)
  5. Place apple in a small casserole dish with ¼ cup apple juice. Bake for about 40 minutes or until apples are fragrant and soft. Brush peeled portion of apple with maple syrup halfway through, as well as 5 minutes before done.
  6. Serve warm.

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

Related: