You’ll want to use baking apples for this recipe. The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn’t break down in the oven. These are some of the best varieties I’ve found: Jonagold, Braeburn, Cortland, Fuji, Gala, and my personal favorites Honeycrisp and Winesap. If apple picking you’ll be limited to what’s available at the Orchard. You can always ask them which varieties they recommend for baking.
Using granola to stuff the apples is a tasty short-cut. Dalmatia Fig Spread does double duty by adding flavor to the filling and keeping the apples moist when you brush on the outside.
Whether you’re entertaining or just craving a healthy dessert, this warm, comforting, delicious baked apples fit the bill.
- 4 large baking apples
- 1/2 cup granola with pomegranate or cranberries, coarsely crushed
- 1/4 cup chopped pecans
- 1/2 cup Dalmatia Fig Spread with Orange or Dalmatia Fig Spread - Original, divided
- 3/4 cup apple cider or water
- 4 teaspoons butter, divided
Preheat oven to 350°. Core apples, being careful not to cut through to the bottom. Peel top 1/3 of apples. Arrange apples, peeled-side up, in medium baking dish; set aside.
Combine granola and pecans in small bowl; stir in 1/3 cup Fig Spread. Melt remaining Fig Spread and brush on peeled parts of apples. Evenly spoon mixture into apples, mounding on top. Top each apple with 1 teaspoon butter. Pour cider around apples. Bake 50 minutes or until apples are tender. Serve, if desired, with heavy cream or ice cream.