Dorie Greenspan's Fall-in-the-Air Baked Apples 4.000

Goran Kosanovic for The Washington Post

Everyday Dorie Sep 30, 2016

Here, the fruit is filled with a mix of pantry-friendly ingredients and baked until just tender. Dorie Greenspan prefers using Golden Delicious apples for this recipe.

Make Ahead: The baked apples are best within a few hours of being made. You can keep them covered in the refrigerator overnight, but their texture will not be as soft and comforting.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the apples
  • 1 lemon, cut crosswise in half
  • 8 plump pitted dates, chopped
  • 4 Lotus brand Biscoff or Speculoos cookies, chopped
  • 3 or 4 tablespoons pure maple syrup
  • 4 large apples, such Golden Delicious or Gala
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup apple cider, apple juice or water
  • For serving (optional)
  • Ice cream
  • Heavy cream
  • Crème fraîche
  • Plain yogurt

Directions

For the apples: Preheat the oven to 350 degrees. Have a baking pan at hand that will hold the apples comfortably.

Slice off a strip of lemon peel from one lemon half, cutting away the bitter white pith. Remove 8 segments of lemon (also with no pith) from that same half and chop them finely. Toss the chopped lemon into a bowl with the dates, cookies and 2 tablespoons of the maple syrup and stir to combine.

Peel the apples from the stem end down to their midpoints; reserve the peels. Rub the peeled part of the apples with the remaining lemon half. Core the apples, taking care not to cut through to the bottom. (If you prefer, you can cut a small slice from the top of the apple and scoop out the core, scooping away a little extra apple all around, so that you create a "bowl" for the filling.)

Cut half the butter into 8 pieces. Put a piece of butter inside each apple, then divide the fruit filling among the apples, spooning it into each cored section and allowing it to mound on top if you have excess filling. Top each apple with another piece of butter.

Pour the cider, juice or water into the baking pan. Cut the remaining butter into small pieces and toss it into the pan along with the reserved apple peels, the piece of lemon peel and 1 tablespoon of the maple syrup. Stand the apples up in the pan.

Bake the apples for 60 to 75 minutes, basting every 15 minutes, until they are soft enough to pierce easily with a thin knife. After about 30 minutes, taste the pan juice. If you’d like it a bit sweeter, stir in the last spoonful of maple syrup.

Transfer the apples to a serving platter or put each apple in a bowl. The apples can be served with or without the basting liquid. If you’d like the juice to be more syrupy, pour it into a small saucepan and boil it down for a few minutes.

Serve the apples after they’ve cooled for 10 minutes or when they’ve reached room temperature. If you’d like to serve cream, top the apples with it or serve it on the side. Dorie Greenspan's preference is to serve warm apples with ice cream; the contrast is fun.

The apples are good on their own and nice with heavy cream or yogurt or crème fraîche poured over them.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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