Baked apple recipes all begin with the right apples – ones that absorb flavor well and soften properly but don’t get mushy in the oven. The best choices are Cortland and Rome Beauty, or, if you can find them, Northern Spies, Paula Reds, and York Imperials.
- Cook Time
- Prep Time
- 4 large baking apples
- Half a lemon
- ¼ cup chopped dates
- ¼ cup dried raisins
- 2 tablespoons raspberry or strawberry jam
- 2 teaspoons coconut oil or butter
- ¾ cup orange or mango juice
- 3 tablespoons honey
1. Preheat the oven to 375°F.
2. Wash the apples and remove the core with an apple corer or small knife, leaving about ½ inch of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish. Mix the dates, raisins, and jam. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon.
3. Dot the tops of the apples with equal amounts of coconut oil. Bake for 20 minutes. Place the juice and honey in a small saucepan over medium heat and stir for a minute or two, or until the honey thins and the mixture is well blended.
4. Pour the juice over the apples. Bake for another 35 to 40 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.