Baked Apples (Week 8)

Rachel Wunsch | Blog

As a 6-year-old experiencing a baked apple for the first time, it was a strange concept. Bake an apple?? Weird. This memory was from my grandma Thieleke’s house when she was still alive, and a long time passed before I had a baked apple again. Baked apples are easily overlooked, and for how effortless they are to make, I don’t know why they aren’t more popular. (Like, ridiculously effortless.)

I’m a traditional sort of gal, so you’ll find this to be your traditional, straight-up version of a baked apple, utilizing the classic brown sugar-raisin-walnut combo. (My personal fav. Good on oatmeal too!) This recipe is a lovely option if you’re looking for a healthier dessert or afternoon snack. If you’re looking for a little extra sass, top with a dollop of whipped cream and sprinkle with cinnamon. 

Join me next week; just two weeks left in the fall foodie series!


– 4 large apples (any baking apple will do; Golden Delicious, Rome Beauty or Jonagold are good options)
– ⅓ c. brown sugar
– 1 t. cinnamon
– ⅓ c. chopped pecans
– ⅓ c. raisins
– 1 T. butter
– 1 c. boiling water

– Once apples are rinsed and dried, remove cores using a small knife or apple corer. This creates a hole for the stuffing. Be sure to leave about a half inch of the bottom intact. Scoop out remaining core and seeds.
– Combine brown sugar, cinnamon, pecans and raisins in a small bowl. Once mixed, stuff an equal amount into each of the apple cavities you just carved.
– Place the stuffed apples into a sturdy baking dish and top the stuffed area with a slice of butter, dividing the 1 Tbs. between all four apples.
– Pour the boiling water into the bottom of the baking dish. Bake at 375′ for 40 minutes or until the apples are cooked through and tender, and the skin begins to crisp.
– Don’t ignore the juices from the pan – use to baste apples! So delish.


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