Maple, Raisin and Walnut Baked Apples

A whole baked apple makes dessert feel like its own little occasion. Here, the center holds maple syrup, cinnamon, raisins and chopped walnuts: a filling with sweetness, spice and texture in every spoonful. The CBO cookbook’s version keeps the apple base intact so that the filling stays where it belongs.

Ingredients

Apples

• 4 large apples
• 1 tablespoon lemon juice
• 2 cups water

Filling

• 1 tablespoon cinnamon
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 cup maple syrup

Prepare the apples and filling

Core each apple without cutting through its bottom. Combine the water and lemon juice in a suitable heat-resistant baking dish, and soak the apples in the mixture while preparing the filling.

Mix the cinnamon, raisins, walnuts and maple syrup. Fill the hollowed centers of the apples.

Bake until tender

Scoop 1 cup of liquid out of the dish. Bake the filled apples at about 350–400°F in the remaining lemon-water mixture until tender.

Use cookware rated for the operating temperature that contains all liquid. Follow your oven and cookware instructions; do not put liquid directly on the refractory hearth. Serve the apples warm once tender.

Keep dessert on the menu

Walnuts are part of this recipe, so keep that ingredient clear when serving guests. For a different fruit dessert, see the double-berry crumble. The beyond-pizza guide offers more ways to plan a complete meal.

Explore CBO residential ovens if you are planning a cooking space that includes dessert as well as dinner.