Stuffed Baked Apples
- 2 tablespoons apple juice
- 1/4 cup dried cherries
- 1/4 cup golden raisins
- 1/4 cup chopped dates
- 2 tablespoons honey
- 2 almond biscotti cookies
- 4 Rome apples or other baking apples
- 2 teaspoons unsalted butter
- 4 whole cinnamon sticks
- Medium bowl
- Large spoon
- Small seal-able plastic bag
- Rolling pin
- Paring knife (use with an adult)
- Medium baking dish
Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove, or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.
Heat the oven to 350 degrees F.
In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside.
Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving.
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