Reviewed: May 26, 2012

I have to admit, I was drawn to this recipe while looking for something to salvage a few apples that were no longer at the peak for eating out of hand. My sweetener of choice was brown sugar and I added more spice than called for and a touch of lemon juice. The final result was just lovely - I was surprised and delighted.

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Reviewer:

AKLEFFMAN

Reviewed: May 17, 2012

I made these for Easter Dinner! They were delicious; however, following the recommendation of a few others I left the peel on...I won't do this next time. I also used the recommendation of another to make this dish in the crockpot and sub apple cider vinegar in place of the milk. Love the use of the crock-pot as it freed space for the oven/stove top. This one is a keeper!

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Reviewer:

Aunt Meg

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Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: May 4, 2012

I made this the other night, my husband and i enjoyed it very much, the only changes i made was i cut the sugar down to 1/4 cup and i put brown sugar in it instead of white. I loved the flavor of all the spices and we ate it warm out of the oven with yoghart on it.

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Reviewer:

Bernadene

Cooking Level: Expert

Reviewed: Mar. 18, 2012

This was amazing! I made it in the crockpot, per some other reviews, and because my oven was occupied with other food. I put all the ingredients (not raisins or walnuts) and used 1/4 cup apple cider instead of milk. I cooked it on high for about 2.5 hours and it was perfect withe vanilla ice cream.

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Reviewer:

shoeaholic

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Living In: Washington, D.C., USA

Reviewed: Mar. 15, 2012

It wasnt gooey sweet instead it was clumpy. The clove was very strong so I wouldn't add 1/4 tsp. I don't I'll make this again. I was able to eat it but I didn't love it.

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Reviewer:

Yennj82

Reviewed: Mar. 12, 2012

i did not even really get to taste this recipe. i might be totally clueless about the whole thing but it appears that you must eat the whole recipe as soon as you bake it because i saved it for the next day and by that time the apples had black (oxidized) splotches on them and the "dressing" type mixture looked bad and was a black mushy goo. I tried to eat a few pieces that were less tarred but I ended up just chucking it. Too bad, this recipe sounded so good.

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Reviewer:

newwife2012

Home Town: Murfreesboro, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 23, 2012

Nice recipe!! By the way if you guys are looking for more recipes check out this site too They have lots of recipes on there that aren't on this site.

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Reviewer:

DORETHA

Reviewed: Feb. 22, 2012

This recipe is easy and works great exactly as written or with changes. I've made it 5 or 6 times. Tonight, I was out of milk and raisins. I used whole wheat flour. Also, I have found that the walnuts turn out crunchier if sprinkled over the top rather than mixed in. Per other reviewer suggestions, I like to use vanilla extract in the mix. I was out of vanilla tonight, so I used butterscotch schnappes. Very good!

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Reviewer:

MapleFudge

Reviewed: Feb. 5, 2012

I was craving baked apples and found this recipe. I followed directions almost exactly but omitted cloves. I found it very plain and the liquid wasn't sweet the way I like it. The milk made it that way I'm guessing. I also used brown sugar instead of white . Still wasn't good enough that I would ever make again. Will stick to my granny smith apple pie.

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Reviewer:

WahiniSuzi

Cooking Level: Expert

Living In: Haiku, Hawaii, USA

Reviewed: Feb. 2, 2012

Mixed reviews at my house. It seemed a little holiday and was a great side dish/semi-dessert for roasted pork loin. I loved the spices, raisins, and nuts, but my husband prefers a plain cinnamon/sugar mix on his apples. My daughter (who will eat anything) had this with her supper and again over a pancake for breakfast the next morning. Overall it was a nice change of pace.

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