Baked Apples on top of the Stove see video

Baked Apples on top of the Stove see video

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Baked Apples

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

PREPARATION 40 minutes - Makes 4 servings


  • 5 whole apples, washed and cores removed
  • 1 tablespoon raw sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 1 tablespoon water
  • Raisins and sliced almonds for garnish

Prepared the apples by peeling about ½-inch of skin around the center, leaving skin on top and bottom.

Place apples in the 4-quart stockpot, sprinkle sugar and cinnamon on the top of the apple where the stem was removed, cover, close vent, and cook the waterless way over low heat 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, sliced almonds and raisins.

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