Apples are often thought of as a traditional American fruit; however, the only apple species native to North America is the crab apple. It wasn't until the 17th century that other more palatable varieties began being introduced. Apple recipes were brought to the New World by British, Dutch, and Swedish colonists during the 17th and 18th centuries. As apples became widely cultivated, recipes requiring them became more common. One of the earliest recipes for stuffed apples appears in The Practice of Modern Cookery by George Dalrymple in 1781.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 large granny smith apples, cored
- ½ cup brown sugar
- ½ tsp ground cinnamon
- 2 tsp orange zest
- 1 cup boiling water
- Vanilla ice cream, as needed for serving (optional)
Directions
- Preheat oven to 400°F.
- Core apples and place them in a deep baking dish.
- Mix brown sugar with cinnamon and orange zest.
- Divide the mixture evenly among the apples and use it to fill each cavity.
- Pour the boiling water into the baking dish slowly.
- Bake 35–45 minutes until apples are soft. While baking, baste apples with liquid to maintain moistness.
- Serve each apple warm with a scoop of vanilla ice cream, if desired.
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