Caramel-pecan baked apples
12
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 date(s)
1 medium
Raisins
1 Tbsp
Chopped pecans
1 Tbsp
Packed brown sugar
1 Tbsp
Ground cinnamon
0.25 tsp
Freshly grated nutmeg
0.125 tsp
Fresh apple(s)
2 large
Unsalted butter
1 tsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.