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Vanilla-Bean Baked Apples

  • Yield: Makes 4
Vanilla-Bean Baked Apples

Source: Martha Stewart Living, October


  • 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.

Reviews (1)

  • JACKIE2830 8 Jan, 2015

    First reviewer - there's 5 stars already??? Also, my recipe asked for vanilla not a bean. Anyhow, this was delish. Not really tedious. Suggest first use an apple corer, THEN the small end of a melon baller. It will get ALL the seeds & hard seed shell out, + allow for more room to insert filling. DON'T, as directed put them together super'll be unable to baste with the juices. I also added cinnamon to mine. Delicious for this blustery NY state day. Def topped with whipped cream.

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