apple | cheese | desserts | filling | fruit | gluten-free | recipe | snacks

Baked apples with sweet ricotta.

October 20, 2008

I don’t like cold weather. I love the fall, but I do not like what comes after. Fall weather is the best, and fall fashion is always the best. However the winter… the winter makes me nuts. I hate snow, I hate dry skin, and I hate when its so cold out your ears get red and fingers get frostbitten just walking from the door of the house to the car. But fall and winter make for really good recipes: all sorts of hot, cozy, yummy comfort food.

So these are baked apples with sweet ricotta. Now, this dish could be made with pears also, and converted to a spring recipe using apricots, peaches and plums. But we’re gonna go with apples because its autumn and whats the one fruit everyone thinks of when they think of autumn? Apples. Besides, I like apples, I do not like pears. At this point I think its fair to say you all may have noticed that my “dislikes” list far outweighs my “likes” list. What do I like? A few things. I’ll save the complete list for another day.



  • 4 large Golden Delicious apples
  • 2 tablespoons unsalted butter
  • 1/3 cup sugar
  • ½ pound ricotta cheese


  1. Preheat the oven to 350° degrees.
  2. Wash and core the apples. Fill each apple with a pat of butter and a teaspoon or so of sugar. Wrap each apple loosely in aluminum foil, place on a sheet pan and place on the middle rack of the preheated oven. Bake 45 to 55 minutes or until apples are tender when pierced with a thin knife.
  3. While apples are baking, combine the ricotta with the remaining sugar and fold thoroughly to incorporate.
  4. When apples have cooled, remove and discard the foil. Place apples on serving dishes and cut in half. Scoop up a large spoonful of ricotta mixture and place over each apple half. Sprinkle with cinnamon if desired.
  5. Serve warm or at room temperature.

I would actually suggest not baking them for longer than a half hour. Well, thats when mine would’ve been done, anyway, but I left them in for 50 minutes and they were a bit too mushy. They didn’t hold their shape very well. All except the one pictured- that one stayed round. I would suggest setting a timer for 40 minutes but checking it continuously after the 20 minute mark. I also chose to keep mine whole, and pour the ricotta in the hole, and putting more on top, letting it spill over.

Ya know, everytime I have to preheat my oven I think of the late, great George Carlin. Because he did a bit on ‘Jammin’ in New York‘ about how “preheating” is a stupid concept, because an oven is either heated or unheated, etc. and it makes me laugh. George Carlin was a genius. He should’ve been President. I mean, have you ever heard his theories on war? Genius.

And before I go… don’t forget there’s a Cupcake Rehab store filled with t-shirts and mugs and magnets and buttons. Represent!

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