- 6 Apples Small
- 1 Lemon Large
- ½ cup Raisins
- ¼ cup Brown Sugar
- ½ teaspoon Ground Cinnamon
- ¾ cup Nuts Optional; chopped
- 2 Small Bowls
- 9×13-inch Baking Dish
- Preheat oven to 350°F.
- Rinse apples.
- Remove stems by cutting a 1-inch wide hole out of the top of each apple. Cut into the hole to remove and scoop out the core and seeds.
- Rinse lemon and cut in half. In a small bowl, squeeze the juice from each half. Discard seeds.
- In a second small bowl, mix raisins, brown sugar, and nuts (if using).
- Stuff the center of each apple with 1 heaping Tablespoon of the brown sugar mixture. Sprinkle a pinch of cinnamon over the top of each apple.
- Place stuffed apples upright in the baking dish. Pour the lemon juice around them. Bake for 35-40 minutes, or until the skin is wrinkly. Spoon some of the pan juice over the apples about halfway through cooking time to keep the apples moist.
- Remove from oven. Let cool slightly before serving.
- Eat as a dessert or an after-school snack.
- Use whatever sugar you have at home. White, raw, or light or dark brown sugar will work. Or, try drizzling pure maple syrup over apples in place of sugar.
- For best flavor, use tart-sweet apples like Honeycrisp, Jonagold, Pink Lady, or McIntosh.
- Bake once, eat twice! Double the recipe. Store leftover apples in an air-tight container in the fridge. Reheat in the microwave for 1 minute.
- Double this recipe for a crowd. Bake on a cookie sheet instead of a baking dish.
Keyword Apple, Apples, Baked Apple, Brown Sugar, Cinnamon, Gluten Free, Lemon, Raisins, Vegan, Vegetarian, Walnuts