A sweet, tender baked apple is the perfect finale to a hearty fall supper. This version calls for raisins and walnuts, but other dried fruits and nuts work equally well. Create your own specialty!
| 1 | cup | butter, room temperature |
| 1 | cup | brown sugar |
| 1/2 | cup | light corn syrup |
| 1/2 | cup | raisins |
| 1/2 | cup | walnuts, broken into small pieces |
| 1 1/2 | teaspoons | ground cinnamon |
| 1/4 | teaspoon | ground nutmeg |
| 1/4 | teaspoon | ground allspice |
| 1/4 | teaspoon | ground cloves |
| 6 | apples* | |
| ~ | boiling water |
* Use Jonathan, Granny Smith, Golden Delicious, Rome (aka Rome Beauty), Empire, Braeburn, Cameo, or Empire apples for best results. Save your McIntosh apples for applesauce as they break down during baking.
Pre-heat the oven to 350-degrees
1. Combine the butter, brown sugar, corn syrup, raisins, walnuts, cinnamon, nutmeg, allspice, and cloves together in a spacious mixing bowl. Mix well.
2. Core the apples and cut off the tops and bottoms.
3. Peel approximately 1 ½ inches from the top of the apple.
4. Spoon the spice mixture into the center of each apple.
5. Place the apples in a 9x13x2-inch baking dish and pour in boiling water to a depth of one inch.
6. Cover with aluminum foil and bake for 45–60 minutes, until the apples are tender.
7. Notice that some of the filling has liquified and mixed with the water. Spoon it over the apples several times so that they absorb all the extra flavor.
