Brown Sugar Stuffed Apples
You can use almost any kind of apple for baking, but the tart, firm-fleshed Granny Smith is an excellent choice for this recipe.
Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium
- 4 apples
- 1⁄3 cup brown sugar
- 1⁄4 cup chopped pecans
- 1 tsp. grated lemon zest
- 1 tsp. ground cinnamon
- 1⁄4 cup butter, melted
- 2⁄3 cup apple juice
- Preheat the oven to 350°F and spray an 8-by-8-inch casserole dish lightly with nonstick spray.
- Remove the stem and core of the apples with an apple corer or small knife, being careful not to cut through the bottom of the apple. Place the apples in the prepared casserole dish.
- Combine the brown sugar, pecans, lemon zest, and cinnamon and use this mixture to fill the holes in the apples. Drizzle the melted butter over the filling.
- Pour the apple juice into the baking dish and cover with foil.
- Bake the apples for 30 minutes, then uncover and baste them with the apple juice. Return the apples to the oven until the juice reduces slightly, about 10 minutes more.