Best Baked Apples with Dried Cherries and Hazelnuts
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 with a dried fruit and nut filling gave the apples themselves an intense flavor. As the final step, we used the slices we had lopped off of the tops of the apples as a natural covering during baking, so the filling wouldn’t burn.