Stuffed Baked Apple

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 55m

Growing up in New England, apple picking was a big deal when fall came around, and part of that was ending up with so many more apples than you could ever possibly need and eating them all the time for what seemed like months. Which is maybe why I love apples (some sort of fruit-related Stockholm Syndrome, maybe) and why it doesn’t feel like fall to me without a serious apple glut.

Which is to say that you don’t get much more fall than this: apples, stuffed with nuts, raisins, oats, and warming spices, and baked until they’re tender but not totally falling apart. Go ahead and substitute any nuts or dried fruits you want, and you can even play with the spices – ground ginger, allspice, even a little black pepper would be great.  It’s easy, delicious, and perfect for the season.


  • 2 medium apples
  • 2 tablespoons packed brown sugar
  • 2 tablespoons uncooked oatmeal
  • 2 tablespoons chopped walnuts
  • 2 tablespoons raisins
  • 1/4 teaspoon cinnamon
  • pinch of grated nutmeg
  • pinch of ground cloves
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
  • 1/2 tablespoon margarine (optional)
  • 1 cup boiling water


Step 1

Preheat the oven to 375 degrees. Using an apple corer (or, if you're like me and don't have one, a melon baller or, failing that, a paring knife, though be really careful if you go the knife route), remove the stem and core of the apples, leaving the bottom intact. Mix all the remaining ingredients except for the water, and pack into the hollowed-out apples. (You might have some extra, depending on the size of your apples. You can hollow out another apple, or save the remainder for another day.) Top each apple with half the margarine (if you're using it), and put the filled apples in a baking dish. (I used an 8" by 8" square Pyrex dish.)

Step 2

Add the water to the baking dish, cover loosely with foil, and bake for 20 minutes. Remove the foil, and bake for 20 minutes more. Remove from the oven, transfer to a plate, and let cool 5-10 minutes before serving. (You can also re-cover them with the foil and let them sit for up to half an hour.)

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