FOODSECRETS - August 2012
Baked Apples, a Forgotten Classic

Jolie Devoto has two favorite ways of eating an apple:  straight from the tree or baked on a cool fall day when the aroma of fruit and spices fill the kitchen.  Here is the Devoto Family’s Favorite Recipe for the American Classic Baked Apple.

The Classic Baked Apple
Serves 4

The Classic Baked Apple

“There is nothing better than eating an apple fresh from a tree, except when the aroma of a baked apple filled with spices fills the house on a fall or winter day.  Fill the core with any mixture you like. Use a little cider for the cooking liquid and the sauce and you have a year-round treat.”— Jolie Devoto




  1. Preheat oven to 350 degrees.
  2. Core 4 apples, leaving ½ inch at the bottom of each piece of fruit.  Each core should be as large as the diameter of a quarter.
  3. For Apple Filling, combine flour, brown sugar, cinnamon and nutmeg and mix together.
  4. Cut in butter with fingertips until mixture reaches a coarse crumble.
  5. Fold in chopped walnuts and chopped golden raisins.
  6. Generously pack apples with filling and place in a pan large enough to leave one inch between each apple.
  7. Pour 1/3 cup water, apple juice or apple cider into pan.
  8. Bake for 30-40 minutes until apples are soft and your kitchen is filled with the scent of cinnamon.  Remove from oven and let sit for 10-15 minutes.
  9. For Sauce:  In a small saucepan, combine ¼ cup brown sugar, ½ stick butter, ¼ cup honey and ¼ cup apple cider. (apple juice or water may be substituted).
  10. Bring to a simmer or a VERY low bubble.
  11. Simmer and stir for a minute or two until sauce slightly thickens and becomes smooth.
  12. Remove from heat. Cool slightly.  And pour over and around apple. If the sauce hardens before serving, simply re-heat until just warm.
  13. Optional:  top with whipping cream, crème fraiche or plain Greek Yogurt.
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