Baked Apples Stuffed with Raspberries

Prepared for Battle Apples. The original recipe used cranberries, but due to Nick’s aversion to that particular fruit, we used raspberries instead.

Baked Apples Stuffed with Raspberries

Servings: 6

(Print this Recipe)


  • 6 green apples (we used Granny Smith)
  • 1 1/2 cups fresh raspberries
  • 2 1/4 cups water
  • 3/4 cup packed brown sugar
  • 3 tablespoons honey
  • 6 scoops vanilla ice cream
  • a dash of cinnamon


  1. Preheat the oven to 350°F.
  2. Core the apples and remove the peel from the top third of each one. Place them in a baking dish and fill the core holes with as many raspberries as you can fit.
  3. Meanwhile, stir together the water, brown sugar, and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey. Pour the mixture over the apples.
  4. Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream and top with cinnamon.

(Adapted from

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