Enjoy these Old-Fashioned Baked Apples, featuring warm spices such as cinnamon and nutmeg, providing an easier yet equally satisfying dessert or snack, perfect for chilly evenings.
Apple desserts are our Fall favorites, so don't miss our apple cobbler, scones or fried apples.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Apples - opt for large baking apples like Pink Lady, Honeycrisp, or Jonagold, known for holding their shape and offering a sweet taste. You can also use pears.
- Brown sugar - a small amount enhances the apple's sweetness; coconut sugar, light or dark brown sugar all work well.
- Nuts - choose one or more types of nuts (pecans, silver almonds, walnuts, pistachios). Toast them before for more flavor.
- Dried fruit - raisins (black or golden) and dried cranberries will add a colorful twist and chewiness.
- Spices - cinnamon and nutmeg, like a perfect pair, infuse a delightful aroma and cozy flavor to the apples.
Instructions
Preheat your oven to 375°F.
In a bowl, combine nutmeg, cranberries, raisins, sugar, pecans, cinnamon, and salt with melted butter until it's well-mixed and moist. Set it aside.
Slice off the tops of the apples just below the stem line, keeping the tops and stems.
Gently scoop out the centers with a small spoon, leaving a ½-inch border to avoid going through the bottom.
Place the apples upright in a baking dish, ensuring they don't touch each other or the sides. If they wobble, trim a bit from the base to stabilize them.
Fill the apples with the mixture and put the tops back on.
Add about ½ inch of water to the baking dish, then bake for 45-60 minutes until the apples become tender (baking time varies based on apple type and size).
Let the apples cool slightly, then transfer each to its own plate. Serve with caramel sauce and ice cream.
📋 FLAVOR & TEXTURE: Tender spiced apples with caramelized texture with sweet and slightly tangy flavor.
Recommended Equipment
- Measuring cups and spoons
- Airtight food containers
- Mixing bowls
- Bakign dish
Best Apples To Use
Not all apples roast equally well. We love Pink Lady, Honey Crisp, Granny Smith (tart), Ambrosia, Braeburn (firm and spicy sweet), Gala (mellow and quite sweet), and Golden Delicious (yellow, sweet with thin skin). Fuji and Jonagold are also excellent choices.
Feel free to use one type or mix and match for a delightful combination. You can't make a wrong choice!
Tips
- Exercise caution when removing the apples from the oven, as juices may have collected at the pan's bottom and could overflow if the pan's sides are not sufficiently high.
- Keep the water that the apples were cooking in and drizzle on top when serving.
- Speed up the process with an apple corer; it's a Fall baking essential for easy stem and seed removal.
- Choose apples of similar size when picking them to ensure even baking.
- Customize the ingredients to your taste. Enhance flavor with more spices like ginger, cardamom, cloves, pumpkin spice, or allspice.
- Instead of water, you can also use apple juice, or for flavor richness in addition to water, add 2 tablespoons of bourbon.
These apples are a bit soft but not mushy. The great thing about this recipe, in addition to its flavors, is you have full control over the texture. Bake for about 45 minutes for slightly soft apples that keep their shape and are spoon-friendly. Extend the time for an even softer or mushier consistency.
Serving Suggestions
- Pair them with air fryer pork chops for a delicious sweet and salty combination.
- Use them as the foundation for a quick apple crisp or cobbler.
- Chop up any leftovers and stir them into your morning oatmeal for a tasty breakfast mix-in.
- Create an ice cream sundae by spooning the slices over a scoop of vanilla ice cream. For extra flavor, consider drizzling on some caramel sauce or maple syrup if desired.
Freezing And Storing Instructions
- To Store. These apples taste at their best when freshly baked. Store any leftovers in an airtight container in the refrigerator for up to 3 days. They are likely to soften after refrigerating.
- To Freeze. I Don't recommend freezing but it is possible. The texture will change after thawing.
- To Reheat. Pop them in the air fryer for 3-4 minutes or reheat in the oven until warm. You can brush the apples with more egg/milk mixture or melted butter before reheating.
FAQs
To soften baked apples, it typically takes around 40 minutes at 375°F in the oven. The exact time may vary based on apple size and oven temperature.
Certainly, you can freeze baked apples. Once they've cooled completely, put them in plastic bags and store them in the freezer. To thaw, simply place a bag in the fridge overnight or on the counter for a couple of hours. Reheat in the oven until warm.
No need to peel apples before baking. The peel retains moisture, becomes tender, and contains fiber. If you peel them, keep in mind they'll cook a bit faster.
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Recipe
Old Fashioned Baked Apples
INGREDIENTS
- 4 medium Pink lady (or Honeycrisp or Gala apples)
- 2 tablespoons dried cranberries
- 2 tablespoons dried raisins
- 4 tablespoons unsalted butter (melted)
- ½ cup lightly packed coconut sugar (or brown sugar)
- ¼ cup toasted pecans (chopped)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- warm water
Optional serving suggestions
- scoop of vanilla ice cream or caramel sauce
INSTRUCTIONS
- Preheat your oven to 375°F.
- In a bowl, combine nutmeg, cranberries, raisins, sugar, pecans, cinnamon, and salt with melted butter until it's well-mixed and moist. Set it aside.
- Slice off the tops of the apples just below the stem line, keeping the tops and stems. Gently scoop out the centers with a small spoon, leaving a ½-inch border to avoid going through the bottom.
- Place the apples upright in a baking dish, ensuring they don't touch each other or the sides. If they wobble, trim a bit from the base to stabilize them.
- Fill the apples with the mixture and put the tops back on.
- Add about ½ inch of water to the baking dish, then bake for 45-60 minutes until the apples become tender (baking time varies based on apple type and size).
- Let the apples cool slightly, then transfer each to its own plate. Serve with caramel sauce and ice cream.
NOTES
- To Store. These apples taste at their best when freshly baked. Store any leftovers in an airtight container in the refrigerator for up to 3 days. They are likely to soften after refrigerating.
- To Freeze. I Don't recommend freezing but it is possible. The texture will change after thawing.
- To Reheat. Pop them in the air fryer for 3-4 minutes or reheat in the oven until warm. You can brush the apples with more egg/milk mixture or melted butter before reheating.
- Best apples to use. Not all apples roast equally well. We love Pink Lady, Honey Crisp, Granny Smith (tart), Ambrosia, Braeburn (firm and spicy sweet), Gala (mellow and quite sweet), and Golden Delicious (yellow, sweet with thin skin). Fuji and Jonagold are also excellent choices.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Enjoy the most flavorful baked apples with warm spiced filling.