Baked Apples Stuffed with Raisins and Walnuts| Apple Books

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Don’t you love fall? Going to the apple orchard is one of our favorite things to do. So this year we decided to do an entire learning unit just on apples.

There are so many great recipes to make with apples, but we decided to make baked apples this year. The fun thing about baked apples is that you can fill them with whatever you like–raisins, dates, cinnamon, walnuts, oatmeal and whatever else your little ones desire. They are also great with just cinnamon and then topped  with ice cream, whipped cream or caramel sauce.

ALSO CHECK OUT: Baked Apple Fries | 3 in 1: A Picture of God Book

Cinnamon Baked Apples Stuffed with Raisins and Walnuts, Drizzled with Honey

Baked Apples Stuffed with Raisins and Walnuts

  • 4 medium apples
  • 2 tablespoons of unsalted butter, room temperature
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of apple pie spice
  • 1/4 cup of chopped walnuts
  • 1/4 cup of black and golden raisins
  • Pinch of salt
  • Honey, to drizzle on top
  1. Preheat oven to 375 degrees F.
  2. Spray a cooking dish with non-stick cooking spray.
  3. Wash apples and use an [apple corer|http://www.amazon.com/gp/product/B00004OCIQ/ref=aslitl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCIQ&linkCode=as2&tag=lcrb-20&linkId=FPHO7CJIOHTK5XU6] to remove the core, or cut by the stem and use a spoon to scoop out the core and seeds. Don't cut through the bottom of the apple!
  4. Chop walnuts and raisins into small pieces.
  5. In a bowl, mix together the butter, brown sugar, cinnamon and apple pie spice until smooth.
  6. Add the walnuts and raisins and stir.
  7. Spoon the mix into the center of each apple and place into the prepared baking dish. Add just enough water to the pan to cover the bottom.
  8. Drizzle honey over the top of each apple.
  9. Bake apples at 375 degrees F for 30 to 40 minutes or until tender, basting occasionally with the juices from the bottom of the pan.
  10. Drizzle with juices before serving. Cool slightly before eating.

 

Pair this Recipe with These Great Apple Books

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About Author

Jacqueline Wilson is Ella's mom and a homeschooler. She loves cooking and creating with her daughter. She is the co-author of 50 Shades of Frayed: Three Moms Talk About What Happens When "I Do" Becomes "Not Tonight". You can follow her on her personal Twitter account, WritRams and on Facebook as WritRams and Little Cooks Reading Books.

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