Apple season is in the air and I am thrilled to be revisiting my favorite fall recipes. I especially love to take a favorite recipe and make minor adaptations to it. This recipe for Baked Apples with Sweet Cream Cheese originally came from the Eckert’s Fall Cookbook (on page 74). I decided to make it with Gala apples since they are currently in season. This recipe would also be excellent with Pixie Crunch, Jonathon or Golden Delicious apples which will be ready for picking soon.
The fun part of this recipe is hollowing out the apple. A coring tool makes this job much easier. And although it takes a bit of time to prep the apple, they make a beautiful presentation for this yummy dessert. I also adapted the original recipe to include a combination of goat cheese and cream cheese (which has broad appeal and tempers the tang of goat cheese).
I love this dessert because it reminds me of a rich and creamy cheesecake. For those of us trying to eat fewer carbs or less gluten, it is a great way to get your cheesecake and eat it too!
Eat well this almost fall, Angie
Baked Apples with Sweet Cream Cheese
6 Gala, Pixie Crunch or Jonathan apples
4 oz. fresh goat cheese, softened
6 oz. cream cheese, softened
½ tsp. fresh lemon juice
1/2 cup firmly packed brown sugar
1/2 cup raisins
3 Tbs. slivered almonds, toasted and chopped
Preheat oven to 375°F. Slice thin layer off top of each apple. Using an apple corer tool, remove the core to within 1/2 inch of bottom. (Do not core apple all the way through.) Carefully cut out a cavity in center of each apple about 1 1/2 inches across and 2 inches deep using paring knife or end of the corer tool. Mix cheeses, lemon juice and brown sugar until well blended and smooth. Stir in raisins and almonds. Spoon cheese mixture evenly into apples, mounding slightly. Place in parchment paper- or foil-lined baking dish. Bake 35-40 minutes. Serve hot or warm. Makes 6 servings.