Rum Raisin Baked Apples


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Don't worry, if you don't want the rum, you can always use apple juice instead.

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  • 4 Golden Delicious, McIntosh, or Gala apples (each about 3 in. diameter)
  • 1/4 C. golden raisins
  • 2 Tbs. Lucerne Sweet Cream Butter or margarine
  • 1/2 tsp. ground nutmeg
  • 1/3 C. firmly packed brown sugar
  • 3 Tbs. rum or apple juice
  • Whipped cream or vanilla yogurt (optional)

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Preheat oven to 350 F. Core apples using an apple corer. Arrange apples slightly apart in a shallow baking dish just large enough to hold them without crowding. In a small bowl, mix raisins, butter, nutmeg, and brown sugar; press a fourth of the mixture into center of each apple, mounding any excess on top. Drizzle with rum. Bake until apples are tender when pierced (35 to 40 minutes). Serve hot or warm; add a dollop of whipped cream or vanilla yogurt to taste, if desired. Yield: 4 servings.

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