Baked Stuffed Apples

  • Active Time 20m
  • Total Time 50m

Serves 6


  • 2 cups water
  • 1 1/2 cups packed brown sugar, divided
  • 2 cinnamon sticks
  • 6 medium Granny Smith (or other green) apples
  • 3/4 cup golden raisins
  • 1/2 cup hazelnuts, chopped
  • Grated zest of 1 orange
  • 2 tablespoons brandy
  • 4 tablespoons unsalted butter


Preheat the oven to 375 degrees F.

Combine the water and 1 cup of the brown sugar in a saucepan. Stir over low heat to dissolve the sugar. Add the cinnamon sticks and bring to a boil. Boil for 3 minutes. Set aside.

Remove the apple cores without cutting all the way to the bottom. Mix the remaining brown sugar, golden raisins, hazelnuts and orange zest together. Fill each apple with the mixture, so that each is three-fourths full. Drizzle a little brandy into each and dot with butter. Place the apples in a baking dish and pour the brown sugar syrup on top. Basting occasionally, bake for 30 minutes, until tender.

Transfer the apples to a serving dish and the syrup to a saucepan. Boil and reduce the syrup by one-third. Pour the syrup over the apples and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2826

nutrition information per serving

457 calories; 14g total fat; 21mg cholesterol; 26mg sodium; 86g carbohydrates; 5g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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