Baked Apple with Maple Yogurt Sauce

Baked apples are one of those desserts that feel more impressive than the effort involved. A hollow carved out of each apple, packed with brown sugar, raisins, cinnamon, and nutmeg, then baked until the flesh is tender and the sugar has melted into a syrupy glaze pooled in the bottom of the dish.

The recipe is specific about apple variety, and for good reason. Firm, tart apples like Ida Red or Northern Spy hold their shape through 30 to 50 minutes of baking without collapsing into mush. Softer varieties like McIntosh work but need a shorter baking time and will lose their structure faster.

Score a shallow cut through the skin around the middle of each apple before baking. It looks like a small detail, but it prevents the skin from bursting as steam builds inside during cooking.

The maple yogurt sauce is two ingredients: low-fat yogurt stirred together with maple syrup. Pour it over warm apples straight from the oven.

Kitchen Tips

• Use the toothpick test: the apple is done when it pierces easily with no resistance
• The water in the bottom of the baking dish prevents the released juices from burning and also creates steam that helps cook the apples evenly
• Don’t skip the skin scoring — a split apple is still delicious but less presentable
• Vary bake time based on your apple variety: 25 minutes for softer, up to 50 for firm

Variations

• Add a tablespoon of chopped walnuts or pecans to the filling for crunch
• Swap raisins for dried cranberries for a tarter, more seasonal flavor