Many recipes I see for baked apples call for the apples to be peeled. I prefer the skins on, in this case, because I like the crunchy texture next to the soft, baked fruit. Sometimes a diva likes skins off, but not here.
I cannot resist this dessert in the fall with the variety of apple types. If there is anything a diva knows about, that's variety. If there is anything a diva fails at, that is resisting dessert. Add resisting variety. Indeed, a diva craves variety.
Oven-Baked Apples5-6 medium to small apples, diced
¼ cup brown sugar blended
½ tsp. cinnamon
2 squirts lemon juice
½ stick melted butter
½ cup golden raisins, (soaked in rum for 30 minutes optional)
¼ cup pecans, crushed
Toss the apples in a bowl with sugar, cinnamon, lemon juice, and melted butter.
Add raisins and pecans.
Let sit 3-4 minutes while the oven heats and absorb flavor.
Pour apples into baking dish and bake at 425 degrees for about 30 minutes.
Apples are done when apples are tender but hold their shape.
Serve as is or with heavy cream, sour cream, whipped cream, Greek yogurt or ice cream.
Make it a meal: Serve after a lovely harvest meal of Butternut Squash Pasta (see recipe)
Wine: Chardonnay or Pinot Blanc
