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Baked Apples with Dried Cherries and Maple Syrup


Baked apples filled with dried cherries and walnuts, and topped with maple syrup and crushed gingersnaps, are a rich and warming dessert on a cool fall night.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005


  • 4 Gala or Rome Beauty apples
  • 1/3 cup dried cherries, or golden raisins
  • 1/3 cup walnut pieces
  • 1/3 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 3 tablespoons reduced-fat sour cream
  • 3 tablespoons crushed gingersnaps


  1. Preheat oven to 350 degrees. Core apples with a melon baller, making a 3/4-inch-wide cavity, stopping 1/2 inch from the bottom. Peel top inch of apples; fill with cherries and walnuts. Arrange in an 8-inch square baking dish.

  2. Drizzle maple syrup over apples; top each with 1/2 tablespoon butter. Bake, brushing occasionally with accumulated juices, until apples are tender, 45 to 60 minutes.

  3. Transfer apples to a plate. Pour liquid from dish into a bowl; whisk in sour cream. Drizzle over apples; sprinkle with gingersnaps.

Cook's Notes

Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well. Sweet and crisp Galas have a yellow-orange skin with distinctive red striping and are also good cooked.

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