Best Baked Apples with Dried Apricots and Almonds

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Appears in Cook's Illustrated January/February 2010

Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.

SERVES 6

TIME 1¼ hours

WHY THIS RECIPE WORKS

Choosing the right apples—Granny Smiths—was the first step to developing a baked apple recipe with good texture and flavor. Peeling the apples kept them from getting mushy in the oven, while sautéing their top edges before stuffing them wit...

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