Baked Apples Stuffed with Dried Fruit and Pecans

Name: Baked Apples Stuffed with Dried Fruit and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-oz) red apples such as Gala or Rome Beauty; 1 tablespoon fresh lemon juice; 1/4 cup finely chopped dried apricots; 2 tablespoons dried currants; 2 tablespoons chopped pecans, toasted; 2 tablespoons packed dark brown sugar; 1/4 teaspoon cinnamon; 1/8 teaspoon ground nutmeg; 1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces); 1/2 cup unfiltered apple cider; 1/4 teaspoon vanilla; 1/2 cup low-fat vanilla or maple yogurt; Special equipment: an apple corer

Servings: persons

4 (6-oz) red apples such as Gala or Rome Beauty
1 tablespoon fresh lemon juice
1/4 cup finely chopped dried apricots
2 tablespoons dried currants
2 tablespoons chopped pecans, toasted
2 tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
1/2 cup unfiltered apple cider
1/4 teaspoon vanilla
1/2 cup low-fat vanilla or maple yogurt
Special equipment: an apple corer

1
Preheat oven to 350F.
2
Core apples with corer.
3
Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact.
4
Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
5
Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl.
6
Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture.
7
Put a piece of remaining butter on top of each apple.
8
Pour cider and vanilla around apples and cover pie plate tightly with foil.
9
Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes.
10
Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
11
Transfer to serving dishes and spoon sauce over and around apples.
12
Serve with dollops of yogurt.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6-oz) red apples such as Gala or Rome Beauty, 1 tablespoon fresh lemon juice, 1/4 cup finely chopped dried apricots, 2 tablespoons dried currants, and more.

Yes, Baked Apples Stuffed with Dried Fruit and Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!