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Stuffed Baked Apples

Author: Jennifer Locklin


  • 8 Granny Smith apples peeled and cored, but left whole
  • ½ cup brown sugar
  • 4 tablespoons butter softened
  • ½ cup quick cooking or old fashioned oats
  • ½ cup Heath Bits O’ Brickle
  • ½ cup chopped pecans
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup bourbon or apple juice
  • 4 tablespoons butter


  • Preheat oven to 425 degrees F.
  • Peel 6 apples and slice a small portion off of the bottoms so that they sit well without tumbling over. Place in a greased iron skillet or other heavy-bottomed skillet.
  • Peel remaining two apples, core and dice into a medium dice. Combine softened butter, chopped apple, ½ cup brown sugar, oats, Heath bits ‘o brickle, pecans, cinnamon and salt. Mix well to combine.
  • Stuff each apple with stuffing, filling the cavity and mounding it generously on top, pressing with the palm of a cupped hand to secure filling.
  • Pour ½ cup bourbon or apple juice, and 4 tablespoons butter around apples.
  • Place stuffed apples in preheated oven and bake for about 20 minutes or until apples are fork-tender. Remove from oven and carefully remove apples with a spatula to a serving platter.
  • For Sauce:
  • Heat remaining juices (adding more bourbon or apple juice if needed), and bring to a boil over medium-high heat. Add brown sugar and stir with a wooden spoon and reduce liquid until it reaches a syrup-consistency sauce (thick enough to coat the back of a spoon).
  • Serve warm with sauce and ice cream, if desired.