Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.
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The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.
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If you need to avoid almonds, you can swap breadcrumbs in the filling as the TIPS suggest.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group14/24/IMG_9146.jpeg?w=720&ssl=1)
Ingredients. Almonds will get chopped up, but slivered gets us close enough. No lemon today, the orange will have to do.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group14/24/IMG_9154.jpeg?w=720&ssl=1)
Apples are peeled and cored. I kept the stem part as noted, although they cored theirs from the bottom and I went from the top (saving the stem as a “lid”).
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group14/24/IMG_9156.jpeg?w=720&ssl=1)
Putting the filling ingredients together.
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Packing the cored hole tight with filling.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group14/24/IMG_9159.jpeg?w=720&ssl=1)
Apples in their baking pan, with the tops gently resting on there. They suggest 4, but I’m only making two.
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Adding the extra brown sugar after the first bake.
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After baking. I’m not a huge baked apple fan, but if you are, this one is pretty easy.
Grade: B+