University of Illinois Extension
Spiced-Fruit Stuffed Apples - Recipes - Apples and More - University of Illinois Extension

Spiced-Fruit Stuffed Apples

Baked apples are great for dessert, as a side dish, for breakfast, or snacking. Serve them chilled or warm, with or without toping. Top with flavored yogurt, light cream, ice cream, or whipped topping. Use firm apples for baking. Apples vary from region to region. During apple season, use your favorite locally grown apples for best flavor.

2 Tablespoons lemon juice
1 quart water
4 medium cooking apples (Jonathan, Granny Smith, Golden Delicious, etc)
¼ cup currents or raisins
¼ cup cranberries, fresh or dried, chopped
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup apple cider or apple juice
4 tablespoons vanilla yogurt, optional
Sprinkle of Cinnamon for garnish

  1. In a large bowl, combine water and lemon juice; set aside.
  2. Prepare apples. Working with one apple at a time, slice ½ inch from the stem end and remove core; use a paring knife or apple corer. From the cut edge of each apple, peel away a ½ inch strip. Place each prepared apple in lemon-water; cut side down, to prevent browning, until ready to stuff.
  3. In a medium bowl, combine currents, cranberries, brown sugar, butter, cinnamon, and nutmeg. Drain apples. Stuff each apple with spiced fruit mixture.
  4. Place apples in a greased 8x8-inch baking dish. Pour apple cider over apples. Bake 350degrees F for 45 to 50 minutes.
  5. Serve warm with a little concentrated apple cider or juice in the bottom of the pan. Top each apple with 1- tablespoon vanilla yogurt or cream and a sprinkle of cinnamon, if desired. For smaller serving, cut each apple in half and garnish.

Whole apple; Calories 213, carbs 44 g, fiber 4 g, sugar 40 g, total fat 6 g, sat fat 4 g, cholesterol 15 mg, vitamin A 242 IU