Reviewed: Mar. 20, 2009

I did not care for this as a dessert. Although it was very good the next morning on oatmeal. Will make again as a breakfast topping on oatmeal or pancakes.

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gerlisgar

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Reviewed: Mar. 15, 2009

Basically about what I expected when I went into this. I wasn't sure about the milk - ended up using evaporated (other option was 1% but I wanted to be closer to the original recipe). I found that the flour clumped a bit...it didn't affect the flavors, it just looked less appealing. Loved it with walnuts, craisins, and golden raisins. Yum! No need to wait for fall to use this recipe!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 11, 2009

My son loved this one!!! So easy and simple for a weeknite dessert :)

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Nicolemo2soontob3 :)

Cooking Level: Intermediate

Home Town: Barstow, California, USA

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Reviewed: Mar. 8, 2009

So delicious! I didn't have any ground cloves, so I used pumpkin pie spice instead. I also used 1% milk. Everything turned out fabulous! Thanks so much!

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Alley

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Reviewed: Mar. 8, 2009

Delicious!! I did the recipes but I added vanilla (about 1 tsp.) to the milk and I sprinkled brown sugar on top! They were so yummy and I served it with vanilla ice cream! I will defiantly make this again!

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Heather

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Reviewed: Mar. 6, 2009

Sorry, we just didn't like these. The spice mixture was too strong, way too heavy on the cloves and nutmeg. My 7 and 5 year old daughters liked it.

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Jules

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Reviewed: Mar. 4, 2009

Delicously simple! I used Granny Smith apples, brown sugar instead of white, craisins instead of raisins, and pecans instead of walnuts. I also added a pinch of salt. It was wonderful, but all my craisins and pecans went to the bottom, so next time I will sprinkle them on top just b4 baking and really, I think it may be wise to mix the dry ingredients w/ the milk and then pouring over top cuz all my dry stuff went to the bottom and I had to stir and stir to get it mixed once it was done baking and everything stuck to my spoon. I served it with Cool Whip. Everyone loved it and I cannot wait to have leftovers :)

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Mar. 1, 2009

Very Good. Nice low fat, low sodium dessert.

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tdalrymple

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: Feb. 28, 2009

Pretty good. Make sure you cover as other reviewer said.

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mojotheamazing

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Reviewed: Feb. 27, 2009

I love this!!!!!! I dont know why anybody would give it less than 5 stars. I subsituted whole wheat flour added some vanilla, and pinch salt, and used rapadura sugar instead of white and reduced the overall amount. I thought it was a great healthier alternative to dessert!!! will definately be making it again when the sweet cravings strike!!! Thank you!!

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IBULJD

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Reviewed: Feb. 27, 2009

I thought this was good but next time I will adjust the amount of nutmeg to 1/4 teaspoon. Nutmeg can be overpowering and in my opinion, it overpowered this dish. I think brown sugar would give it that extra something that is missing here.

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JMOR777

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Reviewed: Feb. 26, 2009

Easy and delicious desert. I halved the recipe, used pecans instead of walnuts and no raisins. Baked covered for 35 minutes and uncovered for 10 minutes.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

When I make baked apples I do it in the microwave. Takes about 5 minutes per apple. I do not use sugar, but substitute some of my Torani flavored (for lattes) syrup. My favorite flavor is hazelnut, but vanilla works well also. About 1 tblsp will do. I core the apple, place it upright in a glass bowl and pour all the ingredients down the center where the core was. I serve warm with vanilla ice cream. Makes a fast, wonderful and somewhat healthy dessert for a winter evening.

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Luv2cook

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

Very tasty! I omitted the walnuts and raisins, left the skin on the apples and sprinkled brown sugar on top before baking. I think next time I'll take off the skin and use another reviewer and add granola on top to add some crunch as I don't care for nuts and I think raisins sound grossss in there. All in all a great recipe!

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Feb. 25, 2009

Great recipe! The best part about it is how flexible it is--you can make it quite healthy if you want. I subbed in a mixture of Splenda white and brown sugar (in a 1:2 ratio), replaced the nuts with dried cranberries, and used soy milk in place of regular milk. I also scaled the recipe down considerably, for use with just two granny smith apples. I popped it in the oven for exactly 45 minutes with foil over the dish (cutting holes in the top--I wonder if this matters??) and it came out perfect. I can see this being a regular dessert!!

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virginia

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Reviewed: Feb. 25, 2009

Your Recipes site is really great. Thanks.

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Mithun

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Reviewed: Feb. 25, 2009

We really enjoyed this! I made it to go over stuffed crepes and it was delish! Next time, I do think I will add some vanilla and cover the dish to cook at lower temp for a little longer. Or maybe I'll try it in the crockpot. I'll definitely be making this again and again!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 25, 2009

very nice, very nice, just what the family ordered. Added some more spice, cooked longer and slower, very good, amd simple at that. Thanks for reminding me of a similar recipe that I forgot most of. I love this site!!

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oldsingledad

Cooking Level: Beginning

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Reviewed: Feb. 23, 2009

I followed the recipe's ingredients exactly, and the results were delicious! After peeling and cutting the apples, I put them in a large ziploc bag, added the spices, and shook the bag to coat the apples. This worked very well! I then added the remainder of the ingredients and shook them together before pouring them into the baking dish. It was super easy, and the apples were evenly coated!

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Heather

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Reviewed: Feb. 22, 2009

Yum Yum Yum! We had a surplus of apples in the fridge (I seem to buy them every time I go to the store) so my husband asked for baked apple dessert. I used a combination of white and brown sugar, pecans instead of walnuts and omitted the raisins because I don't like them. We served it with light vanilla ice cream and it really hit the spot!

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