Almond

Baked Apples

October 10, 2018
Author Notes

Baked apples are a real comfort food. I often stash them in the oven just before dinner, allowing them enough time to cook at a lower temperature, until they become soft and glossy with honey. I like to serve these alongside a scoop of vanilla gelato; the combo is the ultimate post-dinner treat.

This recipe is featured in the story, The Easy, Cheesy Casserole That’s Always on My Sunday Dinner Table, sponsored by Lagostina.Giulia Scarpaleggia

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 4 apples (Gala, Golden Delicious, or Red Delicious)
  • 3 tablespoons raisins
  • 3 tablespoons vinsanto or Marsala wine
  • 3 tablespoons toasted almonds
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
In This Recipe
Directions
  1. Soak the raisins with 1 tablespoon of Marsala and 1 tablespoon of water for about 10 minutes.
  2. Preheat the oven to 320° F.
  3. Wash the apples and core them.
  4. Drain the raisins and squeeze them; then, chop them finely with the toasted almonds and cinnamon using a food processor.
  5. Fill the apples with the almond and raisin filling, then place then in a baking dish with 1 inch of water. Drizzle the apples with the honey and remaining Marsala.
  6. Bake for about 1 hour, until the apples are soft and glossy; baste the apples every 20 minutes with the cooking liquid.
  7. Serve the warm apples in individual cups, drizzled with some of their cooking liquid.

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Giulia was born in a farmhouse in the countryside near Siena, the same place that she calls home now, a peaceful corner in the hills of Tuscany, where Giulia’s family has been living since the 1920s. Giulia, a food writer and food photographer, loves honest simple food: seasonal products, family recipes, memories and stories. She started her blog in 2009. Tommaso, her husband now and the head tester, joined Giulia, embracing her life project, contributing to Juls’ Kitchen with his passion for Social Media, photography and video making. You can find them on line, or teaching Tuscan cooking classes in their cooking studio, shopping at the market or picking the seasonal produce directly from their vegetable garden to cook up a storm for family and friends.