My mother used to make us the very best honey baked apples in the fall. It signified that winter was on its way, which never bothered me. I have always enjoyed the colder weather. As I have grown older and learned more about cooking, I came to learn that “baked apples are a New England thing”.
It makes sense that Baked Apples originate from New England, that’s where my family is from
I searched the web and combined a few recipes to make a hybrid recipe for honey baked apples. Its also somewhat healthful. My mother baked these apples and served them warm with heavy cream. But it’s not something that I would do today. Therefore, I use Greek yogurt, coconut yogurt or almond milk that I spike with some bourbon or
You can use whatever apple you like the best
Honey crisp apples will hold firm in the oven, due to the natural crisp-crunchy texture. Granny smith apples pair wonderfully with honey since they are naturally more sour. Fuji apples are a mix of the two, firm and crunchy with a sweet and tart taste that can hold their own. Gala apples have a natural sweetness, you can even use less honey or sugar in this particular recipe. Cortland apples are considered the best baking apple since they are so juicy with a uniquely sweet and tart flavor that can easily complement any recipe.
It cannot be a Waxing Kara recipe without adding our Eastern Shore Honey! We used clover honey for a more mild sweetness that allows for the natural sweetness of the baked apple to really shine through. Try mixing it up with blueberry or blackberry, even orange blossom honey for a fruity finish. These honey baked apples are a delectable treat, much loved by all ages.
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Baked Apples Featuring Eastern Shore Honey
- 6 baking apples (Granny Smith, Gala, Cortland, Fuji) rinsed
- 4 tsp. freshly squeezed lemon juice
- 1/2-1 c Waxing Kara Clover Honey
- 3 tbsp. butter cut into pats
- 1/2 c apple cider
- pinch ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 c chopped nuts walnuts, almonds or pecans
- 1/4 c brown sugar
- 1/4 c dried fruit chopped figs, cranberries, cherries or raisins
- 1 1/2 c heavy cream greek yogurt or ice cream, for serving (optional)
Preheat the oven to 375˚
Use a melon baller to scoop the cores and stems out of each apple, keeping the base of the apple intact. Peel a strip of skin from around the top of each cavity.
In a large bowl, mix together dried fruit, sugar, nuts, cinnamon and nutmeg, set aside.
Place the apples right side up in a buttered baking dish that is small enough to hold them snugly. Fill each cavity with 1-2 teaspoons honey and butter pats cut into small pieces and lemon juice.
Fill each core with dried mixture.
Place a pat of butter on apple hole filled with mixture. Drizzle honey on top of all the apples. Pour cider into baking dish.
Bake for 25 minutes, then cover with foil and continue baking until tender, 10 to 20 minutes more.
Transfer the apples to shallow bowls for serving and drizzle with some of the juice from the baking dish. Alternatively, to make a caramel-like dessert sauce, pour the juices into a small saucepan and simmer over medium heat until reduced to a syrup; drizzle over the apples. Serve warm, with filled with heavy cream, yogurt or ice cream if desired.