On a cool autumn morning, few things are more inviting than the scent of apples and cinnamon drifting from the oven. These baked apples hold a lightly sweetened cottage cheese filling, flavored with vanilla and finished with a little butter. As they bake, the apples become tender and juicy—a lovely contrast to the creamy filling tucked inside.
Serve them warm for a cozy breakfast or leisurely weekend brunch, with toasted bread or a slice of nut bread alongside. Their little apple “lids” make them especially charming at the table.
INGREDIENTS:
4 medium baking apples, such as Rome, Pink Lady, or Braeburn
¾ cup small-curd cottage cheese, preferably whole milk, drained of excess liquid
2 tablespoons granulated or light brown sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 tablespoon unsalted butter, cut into 4 pieces
¼ cup water or apple juice
Garnish: chopped toasted walnuts, if desired
METHOD:
Preheat the oven to 350°F. Lightly butter a baking dish just large enough to hold the apples upright.
Wash the apples and slice about ½ inch off the top of each, reserving the tops. Using a melon baller or small spoon, carefully remove the core and seeds, then scoop out enough flesh to make room for the filling. Leave about ½ inch of flesh around the sides and keep the bottoms intact.
In a small bowl, stir together the cottage cheese, sugar, cinnamon, and vanilla. For a smoother filling, briefly blend the cottage cheese before mixing in the remaining ingredients.
Divide the filling among the apples, spooning it into the cavities without packing it tightly. Top each with a piece of butter and replace the reserved apple tops.
Arrange the apples in the prepared dish and pour the water or apple juice around them. Bake for 35–50 minutes, checking after 30 minutes, until the flesh yields easily to a small knife and the filling is hot. Baking time will vary with the size and variety of apple. If the tops brown too quickly, loosely cover the dish with foil.
Let stand for 5–10 minutes before serving. Spoon a little of the warm pan juices over each apple. Garnish with chopped toasted walnuts, if desired.
YIELD: 4 servings
COOK’S NOTE:
For a little extra texture, stir 2 tablespoons of raisins, dried cranberries, or finely chopped walnuts into the filling. The cottage cheese stays soft and creamy rather than setting into a firm custard.
