Crunchy Baked Apples Recipe
Crunchy Baked Apples Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We live in South Carolina's Piedmont area, which is famous for huge apple orchards. This is one of my family's favorite apple recipes. I almost always make this to top off our traditional Sunday dinner.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 6 tablespoons butter, melted, divided
  • 4 medium baking apples
  • 1 lemon, halved
  • 4 short cinnamon sticks
  • 3/4 cup apple juice

Directions

In a blender or food processor, grind walnuts and sugar. Add cinnamon and set aside. Combine the brown sugar, raisins and 2 tablespoons of butter; set aside. Core apples and peel the top two-thirds of each. rub tops and sides with lemon; squeeze juice into centers. Brush apples with 2 tablespoons butter; press nut mixture evenly over peeled sides. Place in an ungreased 9-in. square baking dish. Fill apples with raisin mixture. Place a cinnamon stick in each apple; drizzle with remaining butter. Pour apple juice around apples. Bake, uncovered, at 375° for 40-50 minutes or until apples are tender. Cool 15 minutes before serving. Yield: 4 servings.
Originally published as Crunchy Baked Apples in Country Extra November 1995, p51

Nutritional Facts

1 each: 480 calories, 26g fat (11g saturated fat), 46mg cholesterol, 182mg sodium, 63g carbohydrate (54g sugars, 5g fiber), 5g protein.

  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 6 tablespoons butter, melted, divided
  • 4 medium baking apples
  • 1 lemon, halved
  • 4 short cinnamon sticks
  • 3/4 cup apple juice
  1. In a blender or food processor, grind walnuts and sugar. Add cinnamon and set aside. Combine the brown sugar, raisins and 2 tablespoons of butter; set aside. Core apples and peel the top two-thirds of each. rub tops and sides with lemon; squeeze juice into centers. Brush apples with 2 tablespoons butter; press nut mixture evenly over peeled sides. Place in an ungreased 9-in. square baking dish. Fill apples with raisin mixture. Place a cinnamon stick in each apple; drizzle with remaining butter. Pour apple juice around apples. Bake, uncovered, at 375° for 40-50 minutes or until apples are tender. Cool 15 minutes before serving. Yield: 4 servings.
Originally published as Crunchy Baked Apples in Country Extra November 1995, p51

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