Baked Apples

I was in New England a few weeks ago, at the height of apple picking season. I’m guessing they’re all down now, but our apples here in Northern California are at their peak. There are so many great varieties in the market to choose from!

We first posted this recipe in 2006, during another trip east to visit my goddaughter and her family. A gang of us went apple picking and came home with so many we spent a week cooking them into pies, crisps, and these fabulous baked apples.

The girls and I used Rome Beauties, a variety of apple that is particularly well suited for baking this way. We based our recipe on one from the Joy of Cooking, with butter and brown sugar, and we fancied it up a bit with chopped pecans and raisins.

Growing up we always had baked apples served with a generous portion of vanilla ice cream, a combination I highly recommend.

Baked Apples

Baked Apples Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Makes 4 servings

"Rome Beauty" is the variety of apple that is best suited to baking, and is worth seeking out if you are making baked apples!

Yum

Ingredients

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  • 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup currants or chopped raisins
  • 1 Tbsp butter
  • 3/4 cup boiling water

Method

cut out apple core scoop out apple core

1 Preheat your oven to 375°F (190°C). Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact. If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.

apple with hollowed out hole apples stuffed and ready for baking

2 Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine. Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon called for in the ingredient list) on top of the sugar.

3 Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream.

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apple-picking-george-kids

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My helpers—Reilly and Alden, Piper, Teddy, and George.

Showing 4 of 60 Comments

  • Adam Hertz

    Hi Elise, thanks for the apple recipe. Joan and I have SO MANY lovely ones left over from Rosh Hashanah, and we need something do do with them.

    Glad you’re enjoying the New England fall. I’m from Boston, as you may know, and we used to pick apples in Bolton and Harvard. Where’d you get ’em?

    Again, thanks!

    Best,
    -A-

  • Lydia

    When I was growing up, my mom was always on Weight Watchers, and one of my favorite WW recipes was baked apples. She cored the apples and peeled the top third of the skin, sprinkled with cinnamon, and filled the core to overflowing with diet black cherry soda! Sounds weird, I know, but it was actually quite delicious. And with no sugar!

  • Kalyn

    I hope you’re having a wonderful visit. The kids are adorable. This post reminded me of good memories I have of making baked apples with my mother.

  • Jonathan

    Looks great, Elise. The family went apple picking this weekend, and I’ve got close to 30 pounds of Jonagolds, and nothing to do with them (can you say applesauce? groan…). I’ve also tried a Baked Apple recipe that’s quite good. You make a caramel sauce, core/peel the apples, and bake tightly covered in a roasting pan with the sauce poured over. Reduce the caramel sauce after baking, and serve with ice cream and the caramel sauce. The caramel sauce gets infused with the apple juices. Delicioso.

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