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
- 4 “Cooking” apples, for instance, Rome Beauties or Burgundy
- ¼ cup flour (whole wheat, all-purpose or cook’s choice)
- ½ cup light brown sugar divided into two equal parts
- 1 tsp. cinnamon
- ¼ tsp nutmeg
- Pinch salt
- 1 stick butter, divided in half
- ¼ cup chopped walnuts
- ¼ cup chopped golden raisins
- 1/3 cup water, apple juice or apple cider
- ¼ cup honey
- ¼ cup apple cider
- Preheat oven to 350 degrees.
- 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.
- For Apple Filling, combine flour, brown sugar, cinnamon and nutmeg and mix together.
- Cut in butter with fingertips until mixture reaches a coarse crumble.
- Fold in chopped walnuts and chopped golden raisins.
- Generously pack apples with filling and place in a pan large enough to leave one inch between each apple.
- Pour 1/3 cup water, apple juice or apple cider into pan.
- 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.
- 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).
- Bring to a simmer or a VERY low bubble.
- Simmer and stir for a minute or two until sauce slightly thickens and becomes smooth.
- Remove from heat. Cool slightly. And pour over and around apple. If the sauce hardens before serving, simply re-heat until just warm.
- Optional: top with whipping cream, crème fraiche or plain Greek Yogurt.