Spiced Baked Apples

  • Active Time 10m
  • Total Time 1h 15m

Serves 6

Glance at the dessert display in almost any diner and you’re likely to see individual dishes of gleaming baked apples. For a more refined version of this time-honored dessert, peel the top third of the skin and sprinkle with cinnamon.


  • For the Filling:
  • 1/4 cup pecan halves
  • 1/3 cup unsalted butter, chilled, cut into small pieces
  • 1/3 cup firmly packed light or dark brown sugar
  • 2 tablespoons coarsely chopped dried apricots
  • 2 tablespoons golden raisins
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

  • 6 baking apples, such as Rome Beauty
  • 1 cup apple juice



Preheat an oven to 350 degrees F.

Spread the pecan halves on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Remove from the oven, let cool and chop coarsely. Set aside. Raise the oven temperature to 400 degrees F.

In a small bowl, combine the butter and sugar. Using your fingertips or a wooden spoon, mix to a paste-like consistency. Stir in the toasted nuts, apricots, raisins, cinnamon, cloves, allspice and nutmeg. Set aside.


Cut a thin slice off the bottom of each apple so that it will stand upright. Working from the stem ends and using a sharp knife, core the apples without piercing the bottoms.

Using a small spoon, stuff the mixture into the cored apples, dividing it equally. Smooth the tops and

place the apples in a 9 x 13-inch baking dish. Pour the apple juice into the dish and cover just the top of the apples with aluminum foil. Bake, basting with the dish juices every 15 minutes, until tender when pierced with a knife, 45 to 60 minutes.


Transfer the baked apples to a platter or individual serving dishes and serve immediately.

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

RecID 442

nutrition information per serving

277 calories; 15g total fat; 31mg cholesterol; 10mg sodium; 39g carbohydrates; 3g fiber; 1g 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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