Most apples work for this recipe, but some are better than others. My favorite apples for this recipe are Cameo, Jonagold, Honeycrisp, Braeburn, and Pink Lady.I prefer to keep this nut-free, but I can see adding some toasted walnut or pecan pieces with the raisins.For SCD, use honey. I bake these for a full hour because I like my apples really soft, almost like apple sauce. If you want them a bit firmer, pull them out of the oven after about 45 to 50 minutes.
Servings: 4servings
Calories: 179kcal
Ingredients
4medium-size applessee notes for apple types
2tablespoonslemon juice
2tablespoonsmaple syrupor honey
1/2cupraisins
2teaspoonsground cinnamon
1cupwater
Instructions
Preheat your oven to 400°F (200°C , or gas mark 6).
Using a spoon or other kitchen tool, scoop a small amount of the core of each apple, removing only enough to remove the seeds.
Place the apples in a baking dish.
Add the lemon juice, maple syrup or honey, cinnamon, and raisins together in a bowl and mix with a spoon to blend.
Add the raisin mix to the inside of each apple. Add any extra to the bottom of the baking dish.
Pour 1 cup of water on the bottom of the baking dish.
Bake for 1 hour.
Serve warm or cool. Store in the refrigerator for a week or so.