Baked Apples with Cheddar
Apples stuffed with walnuts, raisins, cinnamon and Vermont sharp cheddar. A sweet, savory and satisfying dessert for fall. And a great way to use up all those apples you’ve picked at your local orchard.
- 5 apples (we used Honeycrisp and Cortland, but you can use any good baking apple)
- 1/3 cup chopped walnuts
- 1/3 cup raisins regular or golden
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 ounces sharp Cheddar cheese sliced
Preheat oven to 350 degrees F.
Wash and core apples. Using a spoon or melon baller, hollow out the center of each apple a bit more to make room for the filling. Nest the apples snuggly into a 6-inch cast-iron skillet.
Combine walnuts, raisins, brown sugar, cinnamon and salt. Stuff the apples with the walnut mixture and crumble the rest atop the apples. Don’t worry if some of the crumble falls onto the skillet – you’ll just spoon that out after cooking. Top each apple with a slice of cheddar.
Bake apples for 25 minutes or until apples are just tender. We like ours a bit crisp, so if you prefer yours more tender, bake for longer. Remove from the oven and enjoy.
Calories: 252kcalCarbohydrates: 36gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 169mgPotassium: 329mgFiber: 6gSugar: 22gVitamin A: 271IUVitamin C: 9mgCalcium: 147mgIron: 1mg