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Stuffed Apples

A large firm apple that holds its shape well works in this recipe. Rome Beauty is excellent, as are Pippins and Virginia Gold.


  • 4 large apples
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • Nutmeg to taste
  • 2 tbsp minced dried apricots
  • 2 tbsp dried cherries
  • 2 tbsp chopped pecans or walnuts


  1. Core 4 large apples for baking. Peel or not as desired and place in baking dish.
  2. Cream 2 Tablespoons butter and 2 tablespoons brown sugar with 1/2 teaspoon cinnamon and freshly grated nutmeg to taste. Combine with 2 tablespoons minced dried apricots, 2 tablespoons dried cherries and 2 tablespoons chopped pecans or walnuts.
  3. Stuff apples with fruit mixture. Pour 3/4 cup fresh unfiltered apple cider around apples and bake at 350 degrees for one hour, basting with liquid several times.
  4. Serve warm or cool with creme fraiche laced with calvados, or a custard sauce flavored similarly.