Baked Apples


Growing up in the 50s (yes, it’s true), Baked Apples were an often served dessert in my neighborhood. Here at the Inn, they are a welcomed fruit course and we often hear guests say “Ohh, I haven’t had these in years.”

This is a great time to take a peek in your cupboards and see what would be a great filler–cranberries; apricots; dates; ginger; oatmeal: brown sugar; raisins. The list is endless.

There isn’t an easier fruit to prepare or serve and we hope that you’ll enjoy
them as much as we do.


Apples   We prefer Granny Smith as they are firm and have great flavor. Two apples for every three people, suggested.

Filling    Your choice, see suggestions above.

Apple Juice or Cider   Pour over and baste as they bake.


Wash apples and slice off the top
Using a melon baller, scoop out the seeds. Discard
Place in size dish appropriate for the number of apples you are baking
Stuff with filling of your choice
Bake at 350 at least one hour (I like mine to almost resemble applesauce so I tend to bake them longer)
Serve warm with yogurt or cream.

The William Henry Miller Inn
Lynnette Scoffield
Bed and Breakfast Foodie

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