Maple Baked Apples

There are no words to describe how delicious this is! Just make it. And don’t say I didn’t tell you so when you are eating the raisins and the walnuts from the bottom of the pan.

*Gala and Rome Beauty apples are ideal for baking because they retain their shape.

4 large apples
¾ cup maple syrup
½ cup (about 2 ounces) walnut pieces
¼ cup golden raisins
2 tablespoons unsalted butter, cut into pieces
Ice Cream (optional)

Heat oven to 400F. Using a paring knife, remove the cores and trim about a ½ inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish.  Dot the apples with the butter. Bake until tender, 40 to 50 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Irene's Apple Crisp

I often credit my mother, Irene, for many of the recipes that I use on my blog. The reason is simple; she is a fabulous cook. Here is her recipe and technique for an unbelievably delicious apple crisp. 


  • 10-14 Granny Smith Apples (medium sized)
  • 4 cups of dry oats 
  • 2 cups of flour
  • 1 cup of butter or margarine 
  • 2 1/2 cups brown sugar
  • 3/4 cups white sugar
  • 1/4 cup cinnamon 


Combine butter or margarine, brown sugar, oats and flour with hands into a crumbly mixture. Consistency is important so altering ingredients accordingly may be required. Set aside. 

Peel and slice apples into thin pieces approximately 1/4 inch thick. Toss with white sugar and cinnamon. Adjust to taste. 

Spread crumb topping into bottom of 9x13" or large dish of your choice. Layer the apples on top of the crumb mixture. Top with remaining crumb topping to cover the dish. 

Bake at 350. Watch the topping--if it becomes too dark, tent loosely with foil. Bake approximately 45 minutes or until the edges bubble. Serve plain or à la mode.