(Yields 6 servings)
6 apples  (Gala or Rome Beauty work best, but any tart red apple will do)

2 Tbsp  Lemon juice

¼ cup  Chopped dried apricots

¼ cup  Dried cherries or cranberries

¼ cup  Raisins or dried currants

¼ cup   Toasted pecans or walnuts, chopped

¼ cup  Packed brown sugar

½  tsp  Cinnamon

¼  tsp  Nutmeg

pinch  Salt

1 Tbsp  Butter, softened

1 Tbsp  Butter, cold, cut into 6 pieces

¾ cup  Apple cider (w/o added sugar)

½ tsp  Vanilla
1 cup  vanilla yogurt

¼ cup  maple syrup (optional)


  1. Preheat oven to 350.
  2. Core apples using corer or melon baller.
  3. Stand apples up in a glass or ceramic baking pan.  Make 4 evenly spaced vertical cuts starting from the top of each apple and going halfway down the side (keeping apple intact.)
  4. Rub insides of apples with lemon juice.
  5. In mixing bowl, toss together fruits, nuts, sugar and spices.  Use your fingers to blend softened butter into this mix.
  6. Pack fruit/nut mix into apples.  Put one piece of cold butter on top of each apple.
  7. Combine cider and vanilla and pour into baking dish.  Cover dish tightly  with foil.
  8. Bake until apples are beginning to get tender (check by piercing with fork), approx 35 minutes.  Remove foil and bake until apples are soft but not falling apart, approx 20-30 minutes more.
  9. Cool apples slightly in pan, then transfer to plates.  Top each apple with yogurt and drizzle with remaining pan juices and/or maple syrup if desired.