Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, October 2004

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2015
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 tight.....you'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.