22 October 2010

If memory serves me correctly, this was the first Rachael Ray recipe I ever tried. I made it for the dessert for a dinner party we had when we lived in Texas. I hadn't made it in years, but I've been in such a fall-themed mood when it comes to food, that I decided to bust it out and dust it off.

Baked Stuffed Apples

6 medium McIntosh apples
2 wedges lemon
6 tbsp butter, softened
1 cup brown sugar
¼ tsp nutmeg
½ tsp cinnamon
½ cup walnuts, pecans, or hazelnuts, finely chopped
½ cup flour
¼ cup oatmeal

Preheat oven to 425°. Trim bottom of apples. Cut tops off. Hollow out inside. Rub tops and cavities with lemon. Combine all other ingredients. Mixture should be crumbly. Pack into apples. Place apples in a shallow baking dish and add ¼ cup water. Bake 17 to 20 minutes until filling bubbles and apples are tender, not soft.

Serve with vanilla ice cream and caramel sauce, if desired.

Makes 6 servings.

My recipe is a little bit different from Rachael's. Hers had raisins in it. And the serving size has been adjusted from 4 to 6 because, like I said, I originally made it for a dinner party. Last night I made them for just the two of us, and I halved the filling recipe. The apples I used were tiny (I get little ones for Lena), so I made 4. And I still had some filling left over. If you are serving these for guests, try to get medium or large apples.

These are so good served with vanilla ice cream and caramel sauce. We didn't have any caramel sauce, so Jim made some from a recipe he found online.

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1 comment:

  1. From Facebook:

    " This sounds really good. I might just try that while I am down here. I actually found Honeycrisp apples here in FL. for less than MI - I was shocked. I think those would make up really good in this recipe."

    (Sandy H.)