Baked Apples

CATEGORIES: Fall Baking, Other

Baked apples are one of those comfort foods that aren’t so pretty, but are so delicious, especially in the fall. In fact, I remember being a kid and being at a brunch with my family and my mom talking about the magic of baked apples, but I refused to try them because I thought they looked so gross. But. Now that I’m older, I have an appreciation (especially if ice cream is involved.) Caramel-y and nutty and spicy, they’re perfect for a fall dessert or brunch.
You’ll need 4 large baking apples (like Granny Smith), some brown sugar, butter, pecans, cinnamon, ginger, and a pinch of salt

Preheat oven to 375 F. Core the apples, but leave the bottoms in tact (I find it easiest to cut the top part out with a small, sharp paring knife and then scoop the rest out with a small cookie scoop or melon baller.) Place in an 8×8″ baking dish and set aside.

Combine softened butter, brown sugar, cinnamon, ginger, salt, and chopped pecans in a small bowl. Stuff the butter mixture into the cored apples.Cover the bottom of the pan with water and bake for 45-60 minutes or until the apples are soft and the filling is caramel-y. Serve immediately (you can serve with ice cream or cream/milk poured on top if you’d like.)

Baked Apples
Yields 4
This old fashioned fall treat is perfect after dinner or at brunch!
Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 4 medium/large baking apples (like Granny Smith)
  2. 1/2 stick (1/4 cup) salted butter, softened
  3. 1/2 cup brown sugar
  4. 3/4 teaspoon cinnamon
  5. 1/4 teaspoon ground ginger
  6. pinch of kosher salt
  7. 1/4 cup chopped pecans
Instructions
  1. Preheat oven to 375 F. Core the apples, but leave the bottoms in tact (I find it easiest to cut the top part out with a small, sharp paring knife and then scoop the rest out with a small cookie scoop or melon baller.) Place in an 8x8" baking dish and set aside.
  2. Combine softened butter, brown sugar, cinnamon, ginger, salt, and chopped pecans in a small bowl. Stuff the butter mixture into the cored apples. Cover the bottom of the pan with water and bake for 45-60 minutes or until the apples are soft and the filling is caramel-y. Serve immediately (you can serve with ice cream or cream/milk poured on top if you'd like.)
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8 comments

  1. I had to chuckle at your little white bowl with the sugar mixture in it that looks like you will have sugar everywhere the minute you try to stir. I know you did it for the photos (and it looks beautiful by the way), but my husband always laughs at me because I’m constantly using a bowl that’s too small (or making too much food, really) and then slopping stuff everywhere trying to properly stir the ingredients. It made me feel better about myself for a second…also made me wonder why I can recognize the issue in your photo but can’t seem to correct it in my own life. Hmmmm – deep thoughts this morning.

    We are serious apple people in my family (being in upstate NY apple country) and I’ve NEVER had a baked apple. I can’t believe it! It’s on the menu for this weekend, for sure.

  2. Sounds so yummy? Do you put the water in the pan with the apples or place the 8×8 pan in a larger pan that has water in it? I can’t tell by the picture.

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