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Vanilla-Bean Baked Apples


Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.

  • Yield: Makes 4

Source: Martha Stewart Living, October 2004


  • 4 thick-skinned mildly sweet apples, such as 'Rome Beauty'
  • 3 tablespoons packed dark-brown sugar
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped toasted pecans, plus more for sprinkling
  • 1/2 large vanilla bean, halved lengthwise, seeds scraped and reserved
  • 1/8 teaspoon salt


  1. Preheat oven to 375 degrees. Using a cylindrical apple corer, core apples three-quarters of the way down. Fit snugly in an ovenproof skillet or a loaf pan.

  2. Stir together sugar, butter, nuts, vanilla seeds, and salt in a small bowl. Divide sugar mixture among apples (about 2 teaspoons each). Sprinkle with nuts. Bake until apples are soft, about 1 hour. Serve warm with pan syrup spooned on top.

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