Baked Apples Recipe

I have embraced a seasonal recipe that marries crisp Granny Smith apples with light brown sugar, cinnamon, and apple cider, enhanced by raisins and walnuts. My Easy Baked Apples invite a surprising mix of textures and flavors. Each ingredient dances to create a dessert that is delightfully inventive and satisfying.

I recently experimented with a baked apples recipe that turned out way better than I expected. I started with 4 large apples, cored, and balanced the tang of the fruit with 1/3 cup light brown sugar and 1/2 teaspoon ground cinnamon.

I tossed in 1/4 cup raisins and 1/4 cup chopped walnuts to add some texture and flavor contrast. I wasn’t sure if the unsalted butter I added in 2 tablespoons cut into little pieces would melt properly, but it did a great job binding everything together when the dish baked.

A splash of 1/4 cup apple cider helped to keep things moist as they baked in the oven. I know it sounds simple, but the blend of spices and nuts creates a taste that was unexpected and totally satisfying.

It’s a neat, practical dessert for those cold nights when you want something sweet without too much fuss.

Why I Like this Recipe

I’ve always loved this recipe because first, it gives me that perfect mix of sweetness and spice that really makes the apples pop; second, it’s super simple to put together even on a busy day; and third, the warm, comforting flavor just makes me feel cozy on a chilly evening.

Baked apples are like a no-fuss, awesome autumn treat that you just have to try when it’s cold outside. You take 4 large apples – I like using Granny Smith cause they hold up well – and you core them so there’s plenty of room for the yummy filling. In a small bowl, you mix 1/3 cup light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 cup raisins, and 1/4 cup chopped walnuts or pecans. Then you stuff that sweet nut mix into the apples.

Next, you place the apples in a baking dish, scatter 2 tablespoons unsalted butter (cut into small pieces) on top, and pour 1/4 cup apple cider (or water if you prefer) into the bottom of the dish. Cover the dish with foil to lock in the moisture, then bake at 375°F for about 30 to 40 minutes until they’re super tender. After taking them out, let the apples cool a bit before diving in. You can eat ’em just as they are or top them with a scoop of ice cream if you want something extra special.

Ingredients

• Rich in fiber and vitamins, these firm apples offer tart and sweet flavors for balance.
• Provides a deep, molasses-infused sweetness that brilliantly complements the apples’ natural tang.
• Gives a warm, spicy note that perfectly spices up the dish and boosts aroma.
• Tiny bursts of natural sweet and chewy texture add delightful fruity pops and antioxidants.
• Chopped walnuts deliver a satisfying crunch, healthy fats, and protein, making every bite delightfully richer.
• Melted butter adds creamy richness and helps create a beautifully caramelized, irresistible topping with love.
• Liquid apple cider infuses a gentle tang, ensuring a moist, perfectly harmonized, delicious dessert experience.

Ingredient Quantities

• 4 large apples, cored (Granny Smith or another firm variety works best)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons unsalted butter, cut into small pieces
• 1/4 cup apple cider or water

How to Make this

1. Preheat your oven to 375°F.

2. Core the apples, making sure you remove enough of the center so there’s room for the filling.

3. In a small bowl, mix together the brown sugar, cinnamon, raisins, and chopped walnuts or pecans.

4. Stuff the hollowed apples with the sugar and nut mix.

5. Place the filled apples in a baking dish and scatter the butter pieces over the top of each apple.

6. Pour the apple cider (or water, if you prefer) into the bottom of the dish.

7. Cover the dish with foil to keep all the moisture inside.

8. Bake the apples for 30 to 40 minutes, until they’re tender and soft.

9. Remove the foil and let the apples cool for a few minutes before serving.

10. Enjoy your warm baked apples as they are, or top them with a scoop of ice cream if you want an extra treat.

Equipment Needed

1. Oven – make sure you have one preheated to 375°F
2. Apple corer or a sharp knife – to remove the apple cores
3. Cutting board – to work on the apples safely
4. Small mixing bowl – for mixing the brown sugar, cinnamon, raisins, and nuts
5. Measuring cups and spoons – to measure the ingredients correctly
6. Spoon – to help mix the filling and stuff the apples
7. Baking dish – for placing the stuffed apples and pouring in the cider or water
8. Aluminum foil – to cover the dish during baking
9. Serving utensils – to enjoy your baked apples once ready

FAQ

Baked Apples Recipe Substitutions and Variations

• If you don’t have Granny Smith, try using another firm kind like Pink Lady or Fuji apples.
• If you’re out of light brown sugar, dark brown sugar or even coconut sugar can work as a substitute.
• If you ran out of ground cinnamon, a pinch of nutmeg or allspice gives a fun twist.
• If you don’t like raisins, consider dried cranberries or chopped dates instead.
• If you don’t have walnuts or pecans, chopped almonds or sunflower seeds can be a great alternative.

Pro Tips

1. Try sprinkling a little extra cinnamon on the apples before they go into the oven so every bite gets a kick of flavor. It works wonders if you like your desserts a bit extra spiced up.
2. If you want a softer, more moist filling, let the apple cider sit with the apples for about 10 minutes before you stuff them. It helps the flavors blend better and makes the texture even more yummy.
3. For a crunchier top, toast the chopped nuts in a dry pan for a couple of minutes before mixing them with the raisins and brown sugar. It really amps up the nutty flavor and gives the apples a cool contrast.
4. When its time to serve, give the baked apples a quick drizzle of the juices from the pan. It keeps everything moist and adds a little extra sweetness to each bite.