- 5 Granny Smith apples, peeled and cored
- 5 Tbsp. butter
- 1/4 cup brown sugar
- 1/3 cup craisans
- 1/3 cup pecans, chopped
- 3 Tbsp. Old-fashioned Oats
- 1 tsp. orange zest
- 1/2 tsp. cinnamon
- Pinch of salt
- 1/3 cup maple syrup
- 1/3 cup apple cider
Wednesday, September 7, 2011
Butter Pecan Baked Apples
Fabulous Fall is almost here! Time for anything appley goodness! Like a warm, almost caramel baked apple!
These apples are not overly-sweet and hold up well to baking. Let's get on with it shall we?
Trim 1/4" off the bottom of 4 apples. Cut 1/2" off the top and save. Peel the apples and take out the core leaving 1/2" wall.
Preheat oven to 375 degrees F. In a cast iron pan, melt 1 Tbsp. butter. Place apples top side down and saute until caramelized; about 3 to 4 minutes.
Chop the remaining apple in 1/4" dice. Add 4 Tbsp. melted butter, brown sugar, cranberries, pecans, oats, orange zest, cinnamon and salt. Stir to combine. Stuff apples with mixture, mounding filling on top. Top with reserved apple top.
Combine maple syrup and apple cider and add to apple. Bake uncovered for 35-40 minutes, basting every 10 minutes.
An Apple Pie without the crust!
~Adapted from America's Test Kitchen
Sharing with Gooseberry Patch