Curtis Stone’s Baked Apples

On Wednesday, February 6th, 2013

  • Cooking time: Less than 60 minutes
  • Cuisine: Modern Australian
  • Serves: 4
  • Type: Budget-Family-Kids


  • 4 Granny Smith apples
  • 1/4 cup slivered almonds, toasted
  • 2 tbsp sultanas
  • 2 tbsp chopped dried apricots
  • 1/2 tsp ground cinnamon
  • 2 tbsp fresh orange juice
  • White sugar for dusting

Preparation method

Preheat the oven to 200°C.

Using an apple corer, remove the core from each apple.

Using a large sharp knife, cut the top off of each apple and using a melon baller, carefully remove the flesh from inside each apple, being careful not to damage the natural shape of the apple and leaving enough of the flesh next to the skins so the apples do not collapse.

Dice the flesh removed from each apple and toss in a medium mixing bowl with the almonds, sultanas, apricots, cinnamon and orange juice. (note: apples will vary in size, adjust ingredients accordingly for stuffing)

Carefully spoon the mixture into the center of each apple allowing it to overflow slightly out of the top and dust lightly with sugar.

Place the tops back over the apples, spooning a little of the stuffing mixture into the whole of each top, and dust lightly with sugar.

Place the apples into a small baking dish and bake in the oven for 30 to 35 minutes or until the apples have wilted slightly and the tops have turned light golden brown.

Remove from the oven and let cool slightly before serving the warm apples.

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