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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 356.7
  • Total Fat: 17.0 g
  • Cholesterol: 15.5 mg
  • Sodium: 14.0 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Stuffed Baked Apple calories by ingredient
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Stuffed Baked Apple

Submitted by: HELANAB86
Stuffed Baked Apple

Introduction

This recipe is adapted from my upcoming book The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, March 2013). Here, I make the basic stuffed, baked apple without the rum sauce as a healthier variation to the cookbook’s version.

For more on these stuffed baked apples, see here:

www.clearlydeliciousfoodblog.
com
This recipe is adapted from my upcoming book The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, March 2013). Here, I make the basic stuffed, baked apple without the rum sauce as a healthier variation to the cookbook’s version.

For more on these stuffed baked apples, see here:

www.clearlydeliciousfoodblog.
com

Number of Servings: 2

Ingredients

    Ingredients:

    *2 Granny Smith apples, washed and cored

    *1/4 cup brown sugar

    *1/4 cup pecans, roughly chopped

    *1/2 tsp cinnamon

    *1/2 tsp nutmeg

    *1 tbsp butter

    Optional Rum Sauce:

    *1 cup dark brown sugar

    *1 cup good-quality rum

    *1 tsp salt

    *1 tsp cinnamon

    *1 tsp allspice

Tips

Note: The Optional Rum Sauce is not calculated in the nutritional information provided here.

Don’t have a muffin pan large enough to hold an individual apple? Place apples closely together (but not touching) in a casserole dish. Baked apple skins sometimes stick together after a slow roast and the addition of sugar can make for an even stickier situation.


Directions

1. Preheat oven to 350F. In a large bowl, whisk together sugar, pecans, cinnamon, and nutmeg. Set aside.

2. Core apples, using a sharp paring knife or apple corer.

3. Place apples snugly inside individually greased muffin tins and pack each core with the sugar-and-spice mixture.

4. Top each apple with half a tablespoon of butter. Bake for 50 minutes to an hour or until apples are tender and bubbly. Remove from oven and cool for at least 5 minutes before serving (they will be very hot!).

For Optional Rum Sauce:

1. Right before serving apples, in a nonstick saucepan, whisk together brown sugar, rum, salt, and spices until simmering. Simmer for 3–5 minutes or until mixture has reduced by a fourth. Plate apples and drizzle with rum sauce. Makes 2 servings.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user HELANAB86.






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