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Caramel-pecan baked apples

9
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
2
Difficulty
Easy
If you like, use dried cranberries instead of raisins and dress up the apples by garnishing each one with a cinnamon stick. It's easy to double this delicious autumn dessert or to scale it up even more for a bigger group. Northern Spy, Cortland, and McIntosh apples are all excellent baking apples and would be good alternatives to Rome apples in this recipe.

Ingredients

Dried dates

1 medium, pitted, chopped

Raisins

1 Tbsp, dark variety, coarsely chopped

Chopped pecans

1 Tbsp

Packed brown sugar

1 Tbsp

Ground cinnamon

¼ tsp

Freshly grated nutmeg

⅛ tsp

Apple

2 large, Rome variety

Unsalted butter

1 tsp, cold, cut into small pieces

Fat-free caramel topping

2 Tbsp

Instructions

  1. Preheat oven to 375°F. Pour 1⁄4 cup water into 8-inch square baking dish.
  2. In small bowl, toss together dates, raisins, pecans, brown sugar, cinnamon, and nutmeg. With small knife, core apples, but do not cut all the way through to bottoms of apples. Peel about 1⁄2 inch of skin from tops of apples. Fill apples with date mixture. Into baking dish, place apples and dot top of filling with butter.
  3. Cover apples loosely with foil. Bake, basting apples occasionally with pan juices, until almost tender, about 30 minutes. Uncover and bake until apples are tender, about 15 minutes longer.
  4. With slotted spoon, transfer apples to dessert plates. Drizzle with caramel topping.
  5. Serving size: 1 baked apple and 1 tbsp caramel topping

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