Baked Apples

Baked Apples

Caroline Breedon, Editor-in-Chief


4 large apples

2 lemon wedges

2-3 dried apple rings, cut into bits

3 to 4 teaspoons honey

1 tablespoon unsalted butter

1 cup apple juice/cider

Ice cream (optional)

Cinnamon (dusting) (optional)


Step 1:

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9-10 inch glass pie dish on top

Step 2:

Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of the peel around the top of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.

Step 3:

Fill each apple with an equal amount of dried apple, pressing down lightly as needed to push bits into opening. Pour 1/2 teaspoon honey over dried fruit in each apple, Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. Transfer the apples, lemon wedges, and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey.


Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer and not meet much resistance, 50-70 minutes. Since apples are variable, check early and often, as you might need more or less time.

Step 5:

Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, ice cream dusted with cinnamon.