When my family drove across our state (which we did frequently, since half our family lived on the other side of the mountains), we almost always stopped at the same fruit stand. Well, it’s a “fruit and antiques stand” and the upstairs is a neat antiques market and the downstairs is full of local produce, seasonal goodies, state-made wines and jellies and all that sort of thing. When I drive across the state with my family now we still stop there. This last time we bought a large box of Pink Lady apples, and since they’re a lovely baking apple I’ve been running a bunch of experiments. Here is the fruit of the first round–baked apples! We really like them, and if they aren’t that much like traditional baked apples, well, they’re still baked and they’re still a treat :-).

If you don’t know what I mean by “baking apple” check out my earlier post explaining the different types of apple here.

Without further ado, the recipe!

Baked Apples


  • 4 tart baking apples (so, pretty much Pink Lady, Cripps Pink [the same thing, different branding], or Granny Smith)
  • 3 TBS Truvia
  • 1/4 c real maple syrup
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup finely chopped walnuts
  • 6 TBS golden raisens
  • scant 1/4 cup finely chopped dried apricots
  • 2 TBS cold butter, cut into small pieces
  • 1 TBS lemon juice
  • 3/4 cup near-boiling water


1. Preheat the oven to 350 degrees F. Hollow out your apples until the walls and base are about 1/4″ thick (you’ll have to eyeball it, but you can see). Work very carefully to cut out the core from the top without cutting into the peel . I use a paring knife to remove as much of the core as I can (it’s usually to about half-way), then twist the knife around in the remaining part of the core to make it easier to scoop out. I then use a grapefruit spoon to remove the rest of the core, remembering to leave that 1/4″ at the bottom (you really don’t want to punch through the bottom–you’ll have to give up on this apple and start a new one, as it won’t work for a baked apple shell anymore). Once you have the core out scoop the apple flesh out around the sides and bottom with the grapefruit spoon until you have the desired wall thickness–put this in a separate pile from the core parts, as you’ll need some of it.

2. Take about 1/2 cup of the apple flesh (it’s usually pretty shredded up, which is good), chop it roughly if there are any big bits so that you have very small apple shreds/pieces. In a small bowl combine that and all the rest of the ingredients except the hot water and mix well.

3. Scoop this mixture into the apple shells you made earlier. With a little packing you should be able to get it all in :-). If you have a lot of liquid left in the bowl drizzle it carefully into the shells, but I generally don’t.

4. Place the apples in your 8×8 baking dish (if you are only making two a bread pan works really well instead) and pour in the boiling water. Place in preheated oven immediately and bake for 25-35 minutes, or until fragrant and the sides are soft when poked with a finger. Remove from oven, let cool and little, and serve. Enjoy!