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Ingredients1 h 20 m servings 242
Original recipe yields 8 servings (1 9x13-inch baking dish)
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine brown sugar, flour, cinnamon, nutmeg, and cloves together in a large bowl; add apples and toss to coat. Stir raisins, walnuts, and butter into apple mixture. Spread apple mixture evenly in prepared baking dish. Combine milk and vanilla extract together in a bowl; pour evenly over apple mixture. Cover baking dish with aluminum foil.
- Bake in preheated oven until apples are easily pierced with a fork, about 30 minutes.
- Remove foil and stir apples. Bake until apples are very soft and mixture is bubbly, about 30 minutes more.
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- Cook's Notes:
- I prefer Honeycrisp apples, but you can use Granny Smith, or really any of your favorites.
- I also use this recipe as a base for my apple crisp desserts. At the 20 minute mark, I pull it out of oven, turn it up to 375 degrees F (190 degrees C), stir, add my favorite oat crumb topping, and cook uncovered until oat topping is crisp and browned, 20 to 30 minutes.
- I prefer my apples to be crisp, but they were on the verge of soft in this case, so I cooked at a higher temperature for less time to preserve the crispness.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 242 calories; 11.5 35.6 2.6 17 52 Full nutrition