These tender, aromatic baked apples transform simple fruit into an elegant dessert that captures the essence of autumn in every bite. Each apple becomes a natural vessel filled with a warm mixture of brown sugar, cinnamon, and butter that caramelizes as it bakes, creating a sweet syrup that infuses the fruit with incredible flavor. The apples emerge from the oven perfectly tender with their skins intact, holding a delicious filling that’s part dessert, part comfort food magic. This recipe celebrates the natural sweetness of apples while enhancing them with classic warming spices that make your kitchen smell absolutely divine. Serving 6 people, these baked apples work beautifully as a wholesome dessert, special breakfast treat, or even a sophisticated side dish for pork or poultry.
Serves: 6 people
Preparation Time: 15 minutes
Baking Time: 45 minutes
What You’ll Need
For the Apples
- 6 large baking apples (Honeycrisp, Granny Smith, or Braeburn)
- 1 lemon, juiced (to prevent browning)
For the Filling
- 1/2 cup brown sugar, packed
- 1/4 cup old-fashioned rolled oats
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons dried cranberries or raisins (optional)
For Baking
- 1/2 cup apple cider or apple juice
- 2 tablespoons maple syrup
- 1 tablespoon butter, melted
For Serving
- Vanilla ice cream or whipped cream
- Extra cinnamon for dusting
- Caramel sauce (optional)
Choosing and Preparing the Apples
Select firm, large apples that will hold their shape during baking. Honeycrisp apples offer sweetness with good structure, while Granny Smith provides tartness that balances the sweet filling beautifully.
Preheat your oven to 375°F and position a rack in the center. Choose a baking dish that will hold all six apples snugly without crowding.
Wash the apples thoroughly and pat them dry. Using a sharp paring knife or apple corer, carefully remove the core from each apple, creating a well about 3/4 inch wide and stopping about 1/2 inch from the bottom.
Be careful not to pierce through the bottom of the apple, as this will cause the filling to leak out during baking. The goal is to create a natural bowl within each apple.
Creating the Cavity
Use a small spoon or melon baller to widen the cavity slightly and remove any remaining core pieces. The opening should be large enough to hold a generous amount of filling.
Brush the cut surfaces of each apple with fresh lemon juice to prevent browning. This also adds a subtle brightness that complements the warm spices.
If any apples won’t stand upright, carefully trim a small slice from the bottom to create a stable base, being careful not to create a hole.
Making the Filling
In a medium bowl, combine the brown sugar, oats, chopped nuts, cinnamon, nutmeg, cloves, and salt. Mix well to distribute the spices evenly throughout.
Add the cold, cubed butter to the mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some larger butter pieces.
If using dried cranberries or raisins, fold them into the mixture now. These add bursts of concentrated sweetness and lovely color to the filling.
The filling should hold together lightly when pressed but still have a crumbly texture that will create interesting textures as it bakes.
Stuffing the Apples
Divide the filling evenly among the six prepared apples, packing it gently into each cavity. Don’t pack it too tightly, as the filling needs room to absorb moisture and expand slightly.
Mound the filling slightly above the rim of each apple, as it will settle and caramelize during baking.
Any extra filling can be scattered around the apples in the baking dish, where it will create delicious crispy bits.
Preparing for Baking
Arrange the filled apples in your baking dish, making sure they’re not touching each other. This allows hot air to circulate evenly around each apple.
In a small bowl, whisk together the apple cider, maple syrup, and melted butter. This mixture will create steam in the oven and help keep the apples moist while adding extra flavor.
Pour this liquid around the apples in the bottom of the baking dish, but not over the filled tops. The liquid will baste the apples from below as it evaporates and recondenses.
Baking to Perfection
Cover the baking dish tightly with aluminum foil and place in the preheated oven. The foil creates a steam environment that helps cook the apples evenly.
Bake for 30 minutes, then remove the foil and continue baking for 15-20 minutes more, until the apples are tender when pierced with a fork and the filling is golden brown.
The apples should hold their shape but yield easily to gentle pressure. The filling should be bubbly and caramelized on top.
Testing for Doneness
Insert a fork or knife into the thickest part of an apple. It should slide in easily with little resistance, but the apple shouldn’t be mushy or falling apart.
The filling should be set and golden brown on top, with the edges slightly caramelized. The liquid in the bottom of the pan should be reduced and syrupy.
If the filling is browning too quickly but the apples aren’t tender, cover loosely with foil and continue baking.
Resting and Serving
Remove the baked apples from the oven and let them cool for 10-15 minutes before serving. This allows the filling to set slightly and prevents burns from the hot filling.
The apples can be served warm or at room temperature, though they’re especially comforting when still warm from the oven.
Drizzle any pan juices over the apples before serving for extra flavor and an attractive presentation.
Accompaniment Suggestions
Serve each baked apple with a scoop of vanilla ice cream that will melt slightly from the warmth of the fruit, creating a natural sauce.
Whipped cream, either plain or lightly sweetened, makes an elegant and lighter accompaniment that doesn’t compete with the apple flavors.
A drizzle of caramel sauce or a dollop of crème fraîche adds richness for special occasions.
Storage and Reheating
Leftover baked apples can be stored covered in the refrigerator for up to 3 days. The texture will soften further, but they remain delicious.
To reheat, place in a 300°F oven for 10-15 minutes until warmed through, or microwave individual servings for 30-45 seconds.
Cold baked apples are surprisingly delicious and make a wholesome breakfast or snack.
Seasonal Variations
In winter, add a tablespoon of chopped crystallized ginger to the filling for warming heat and complexity.
For fall gatherings, substitute chopped toasted hazelnuts for the walnuts and add a tablespoon of bourbon to the filling.
Spring variations might include fresh thyme leaves and lemon zest in the filling for a more herbaceous flavor profile.
Make-Ahead Tips
The apples can be cored and filled up to 4 hours ahead, then covered and refrigerated until ready to bake. Add 5-10 minutes to the covered baking time if starting from cold.
The filling mixture can be made up to 2 days ahead and stored covered in the refrigerator until needed.
Nutritional Benefits
Baked apples retain most of their fiber, vitamins, and antioxidants while the gentle cooking process makes them easier to digest.
The oats add additional fiber and protein, while the nuts contribute healthy fats and extra nutrients.
Using maple syrup and brown sugar provides minerals that refined white sugar lacks.
Apple Selection Guide
Honeycrisp apples maintain their texture well and offer natural sweetness that reduces the need for added sugar.
Granny Smith apples provide tartness that balances rich fillings and hold their shape excellently during long baking.
Braeburn apples offer a perfect balance of sweet and tart with excellent baking properties and attractive coloring.
