Fruit- Baked Stuffed Apples

Posted by on May 18, 2008 in Recipes | Comments Off on Fruit- Baked Stuffed Apples

Baked Stuffed Apple


Baked Apple Halved

Fruit- Baked Stuffed Apples
Prep time
Cook time
Total time
Garnished with yogurt and use at breakfast, whipping cream or vanilla ice cream for desert or serve plain with a main course like pork chops, stuffing, and a green vegetable.
  • Dates, Dried Cranberries, Brown Sugar, Cinnamon, and Walnuts can be used in any quantity you desire. It stores for months in the refrigerator. When I am making this in bulk for maybe 8 recipes of 6 apples each (depends on the size of apple) I use the following ratios.
  • 1- 8oz box of chopped dates
  • 16 oz dried cranberries
  • 1 cup brown sugar
  • 2 teaspoons of cinnamon
  • 2 cups walnuts
Rest of Ingredients:
  • Apples, 1 apple per serving, gala or maybe brae burn bakes the best. Others may split.
  • Maple syrup
  • Apple juice
  • Butter
  • Vanilla yogurt, or whipping cream, or scoop of ice cream
  • Nutmeg
  • Garnish with flowers from garden, like pansies
  • 1 teaspoon or so of cornstarch
  1. Put the first four ingredients in a food processor and chop until a course mixture is well combined.
  2. Then add the walnuts and continue chopping until they are the size of peas or smaller.
  3. (TIP: Don't buy whole dates, they will jam up the food processor.)
  4. If you are making this for just one recipe you can certainly chop a lesser amount of ingredients on a cutting board and combine it by hand.
  5. Core your apples and peel the skin off from the top down to the halfway mark.
  6. Stuff core with the filling listed above.
  7. Pack it in tight. Place in baking dish.
  8. Pour a ¼" of apple juice on bottom of the dish.
  9. Drizzle syrup over the top of the apples.
  10. Put a pat of butter on top of each packed core and bake at 350 degrees F or a 325 degree F Convection oven.
  11. Take it out of the oven when apples are still a little firm, not mushy.
  12. Baking time will vary depending on the size of apple, about 50 to 60 minutes, use a toothpick to test.
  13. Once out of the oven, place each apple in a shallow soup plate.
  14. Take the mixture from the bottom of the baking dish and dumped it into a saucepan that has the cornstarch dissolved into a little apple juice or water.
  15. Stir and thicken on your stove top.
  16. Pour Sauce over the top of the apples.
  17. Garnish with a dollop of vanilla yogurt, sprinkle nutmeg on the yogurt and place flower to the side of the yogurt dollop.
  18. Enjoy!