By Rita~ on November 03, 2003
Photo by Rita~
Photo by Rita~
"This is sweet, crunchy, hot and cinnamonie. Is that a word? Go ahead and use your favorite choice of nuts. You can replace the rum with apple juice if you don't want the booze. But remember the alcohol will burn off. Ice cream goes sooooo well with the hot soft apples."
Serving Size: 1 (213 g)
Servings Per Recipe: 6
"My family loved these delicious baked apples with just a hint of rum flavor to go with all those yummy spices. I covered them, and shouldn't have?, as they sorta foamed over the top of the apple when they got done; however, it didn't affect their great taste. Next time I will bake the apples UNCOVERED and toast the pecans and sprinkle them on top when serving apples, as cooking the pecans inside the apples made them a little "soggy". We had this as a side dish for Thanksgiving, they were a nice complement to the turkey and dressing."
"Mmmmmmmmmmmmmmmmmmm! We loved these. Mine were not soft enough but 15 more minutes in the oven will solve that problem. Besides that they were fantastic! The rum really makes these special. We decided they should be called Butter Rum Baked Apples. I did not use pecans since we didn't have any and aren't big fans of nuts in general. Paired with vanilla ice cream this was the perfect ending to a great fall meal! Thanks for sharing."
"Very tasty - I used dried cranberries soaked in the rum & I don't think the rum was "dark" but it still tasted good. I put my apples in the middle of a pie plate and surrounded it with extra filling from an apple pie that I had just baked (so they had extra cinnamon, white sugar, & also nutmeg on them)."
"These are to die for!!! Seriously... they are super easy to make and are just the most amazing comfort food you could imagine! I really believe the rum added something special to the apples, and I followed this recipe exactly, besides the fact I scaled it down to 2 apples. It was so delicious with ice cream and the pecans and raisins were the best!"
"Mmmmm...these are just delicious!! Much of the brown sugar did leak out of the apple, but I just spooned it back over top of the apple when serving. I scaled down the recipe to 2 servings, which my dad and I enjoyed for dessert with a scoop of low fat vanilla ice cream. I didn't have any real rum so soaked the raisins in about 1 tsp of rum extract mixed with water. I then drizzled about 1/2 of this mixture onto the apples, which resulted in a great flavor. I didn't bother with the butter which turned out just fine. Thanks for a delicious dessert!"
"WOW-delicious! Make sure to puncture the skin all around to reduce change of skins splitting. I used dried cranberries instead of raisins, and it was wonderful as well. Also, added the nuts on top as suggested. Serve warm with lots of whipped cream. Yummy!"
"Great recipe! Followed exactly but only made 3. Probably should have soaked raisins longer. Big hit with hubby and 3-year old. And yes, vanilla ice cream is absolutely necessary."
"I really loved this recipe for a couple reasons: 1. Booze, check. 2. Raisins, check. 3. Brown sugar, check! 45 minutes was the perfect baking time. My oven runs a little hot, so the apples came out deliciously fork tender and not saucy, with a great carmelized bunch of pecans, raisins, and brown sugar coating the bottom of the pan. Delish! I used Jonagolds for my apples, and I am definitely going to make this again soon."
"We had after with dinner Even though everyone was full they all ate every bite!"
"The filling is delicious! Even one of my kids that doesnt like baked apples loved this recipe, thank you!"
"OMG, these were awesome. The only change I made was using Southern Comfort (I didn't have any rum) but they were so good. I usually think baked apples are just hohum, but these go way beyond that. I will definitely be making again, and again."
"Yummy! I've made these twice now and they're quite a hit with company. I didn't have any ice cream the first time around, but this time I served w/ vanilla. I have used both granny smith and honeycrisp apples for this recipe. I do cook the apples a bit longer than called for, usually about an hour."
"Brought this to our office "Turkey Day" and received raves!I sliced the apples into approx 1/4 to 1/2 in thick pieces and cooked them in a crock pot on high for about 90 minutes. They were hot, crunchy and delicious. Thanks, ~Rita~"
"I followed the reciped exactly except I didn't use nuts because I don't care for them. These turned out fabulous and cooked perfectly with the time stated. My 3 year old DS ate 1 and 1/3 by himself! The raisins plumped up nicely and the apple was so soft and delicious. Great flavor combination, especially adding the rum. Thanks Rita!"
"*Reviewed for Zaar World Tour 3* These made a great dessert. I didn't have pecans so used walnuts. Easy to make and left them baking while we had dinner. Photo also being posted"
"Oh my, I loved these with the rum, had baked apples before and was never that impressed with them...but wow. thanks for posting. Miss Pixie x x x :D"
"These were great! I used apple cider because I didn't have any rum. Yummy! Thank you!"
"Excellent! The filling alone would be an excellent topping for vanilla ice cream. "