Baked Apples

Baked Apples


Braeburn apples are my favorite apples, but even with high tech, controlled atmosphere storage, their season is relatively brief so I eat a lot of them and make sauce out of a lot of them and dry a lot of them. (Have I mentioned that I like Braeburns?) But what I like to do best of all is bake them. Hot from the oven, a great dessert, especially with a bit of sweetened cream. But when you consider the ingredients, it’s clear that this is a dish best served at breakfast.

Baked Apples
Serves 4
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Ingredients
  1. 2 1/2 ounces of rolled oats (Not instant...no sir)
  2. 4 ounces all purpose flour
  3. 5 ounces light brown sugar, packed
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. Pinch kosher salt
  7. 1 stick cold unsalted butter, diced
  8. 4 Braeburn apples (Fuji will due in a pinch)
  9. Honey (Tupelo would be my choice)
Instructions
  1. Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your finger tips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm. (see note)
  2. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard.
  3. Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
  4. Place apples on a baking sheet or pie dish and fill, almost to the top, each center with honey. Spoon in mixture till full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
  5. Bake on the top or middle rack of a 350 degree oven for 40 minutes or until the oat filling is golden brown. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.
Notes
  1. This mixture is called a streusel and it's one of the most powerful multitaskers in the dessert universe and can be baked onto or on top of just about anything. I always make extra and freeze it in an old yogurt container so that I always have it on hand...until I use it up.
ALTON BROWN http://altonbrown.com/
Alton Brown's Baked Apples Recipe

15 Comments

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  1. 1
    Debbie Jones

    Yum! I used to have a lot of baked apples. My grandmother made them. Then I made them for her. Now I want them again. Thanks Alton!

  2. 6
    Kim

    I’m confused by the instructions with the honey…. Are you supposed to fill the entire cavity of the apple with honey? Then pack in the topping? The recipe only calls for 4 t honey for 4 apples, so that doesn’t really make sense.

    • 7
      Meghan

      To me, step 4 is written incorrectly. In my opinion it should be:
      Place apples on a baking sheet or pie dish and add one teaspoon honey to each each center. Spoon in mixture till full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.

    • 9
      Meghan

      Ounce markings on a measuring cup are for liquids only.
      Here the oats, flour, and sugar are all listed by weight – use a scale to measure out the ounces.

  3. 11
    Stacy

    Hmmm….I have a counter full of NC apples right now; should I sacrifice sleep and make these for breakfast in the morning?

    I think you all know the answer.

  4. 12
    Blue

    Wondering..
    ○can organic agave be subbed for honey?
    ○Could I add toasted pecans, chopped to the oat mixture?
    ○Can I place each apple in a Pyrex small dish or muffin tin?
    ○ Can I refrigerate for a day and reheat?
    ○ Can I use a custard base inside the apple. Put top on. Bake stuffing separate in enclosed dish for a different approach?
    Thank you

  5. 14
    Jen

    Once the weather cools down here, I’m absolutely making these. I wonder if Pinata apples will do well with this recipe. They’re a delicious Hybrid apple (also known as Pinova). They, much like Braeburns, are considered “table apples” rather than “cooking apples”. I might have to test this with multiple types of apples 🙂

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