In Old fashioned baked apples are a true comfort dessert. Serve as is or with a scoop of vanilla ice cream, whipped cream or cream fraiche. If you have any leftovers enjoy them for breakfast the next day with porridge or cereal.
6 large, crisp baking apples (Granny Smith, Crispin, Braeburn or Jonagold)
6 tbsp (90 mL) butter, softened
2 tbsp (30 mL) packed brown sugar or maple syrup
1/2 cup (125 mL) coarsely chopped nuts (pecans or walnuts)
1/2 cup (125 mL) golden raisins, chopped figs or chopped dates
1/2 tsp (2 mL) cinnamon
1/2 lemon - juiced (about 1 1/2 tbsp (22 mL)
1 cup (250 mL) apple juice, white wine or apple cider
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) butter, softened
Preheat oven to 350 °F (180 °C)
Topping: In a small bowl, combine 2 tbsp (30 mL) each brown sugar and butter; set aside.
Core apples with an apple corer or a small paring knife, almost to bottom, leaving base intact. With the point of the knife cut through the skin of the apple all the way round the middle, making a very shallow cut.
In a bowl, combine butter and brown sugar. Stir in nuts, raisins, cinnamon, salt and lemon juice. Pack the butter mixture into cored apples, pushing down well. Leave a mound, about a teaspoon in size, on top of each apple.
Place apples in 8 x 11 inch (2L) baking dish. Pour apple juice in baking dish. Bake for about 45 minutes or until the apples are very tender. Spoon a teaspoon of reserved topping over each apple. Bake additional 5 minutes. Remove from oven and cool to just warm.