Baked Stuffed Apples with Nuts and Raisins -
Baked Stuffed Apples with Nuts and Raisins -

Baked Stuffed Apples with Nuts and Raisins -

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BAKED APPLES with Nuts and Raisins



EQUIPMENT: 5-quart cover stockpot or 11-inch sauté skillet with high dome cover, 1-quart saucepan

PREPARATION 40 minutes - Makes 6 servings


  • 6 whole apples, washed and cores removed
  • Raisins and sliced almonds or walnuts.
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 1 tablespoon water
  • 1 tablespoon raw sugar or brown sugar
  • ¼ teaspoon cinnamon

Prepare the apples by coring and making a hole for stuffing. Combine chopped apple from coring with nuts and raisins and stuff apples. 

Add ¼ cup filtered or purified water to the 5 Qt. stockpot and place the apples in the pan. Cover the pan with the vent open and place over medium heat 275ᵒF. When steam begins to escape from the vent, and/or the whistle sounds close the vent a reduce the heat to low 200ᵒF. Cook for 20-25 minutes.

In the 1-quart saucepan, make syrup, over medium heat with butter, sugar, and water, stir as cooking. About 4 to 5 minutes.

To serve, place apples in individual serving bowls, top with syrup and sprinkle with sugar and cinnamon.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 199; Fat Grams 5; Carbohydrate Grams 41; Protein Grams 0; Cholesterol mg 12; Sodium mg 48.