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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Baking apples – Granny Smith work great here, but you can really use any type of apple you like.
- Butter – Use real butter here!
- Brown sugar
- Cinnamon
- Ground ginger
- Kosher salt
- Pecans
How to Bake Apples
- 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 caramelly. Serve immediately (you can serve with ice cream or cream/milk poured on top if you’d like).
Storing and Other Tips
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Reheat apples in the microwave, covered with a damp paper towel for 60-90 seconds, or until heated through.
Frequently Asked Questions
While they are best eaten fresh out of the oven, you can certainly make them ahead of time and reheat as needed.
Nope! Leaving the peel in tact helps the apples retain their shape and gives them a beautiful rustic look. You can peel them if you prefer, though!
If you need to avoid nuts, feel free to leave them out. While I haven’t personally tried it, you could probably replace the nuts with coconut, oats, or dried fruit.
Yes! I would suggest using a firm variety like Bosc or Anjou because they will hold their shape better than a soft pear like ripe Bartletts. Pears will not need as much time in the oven as apples, so check on them around the 30 minute mark and go from there.
Baked Apples
Ingredients
- 4 medium/large baking apples like Granny Smith
- ½ stick 1/4 cup salted butter, softened
- ½ cup brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch of kosher salt
- ¼ cup chopped pecans
Instructions
- Preheat oven to 375℉. 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 caramelly. Serve immediately (you can serve with ice cream or cream/milk poured on top if you'd like).
Notes
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Reheat apples in the microwave, covered with a damp paper towel for 60-90 seconds, or until heated through.
Questions & Reviews
In the oven as I post this — eight minute countdown. Can’t wait! I love fall food!
Yum! I bet hese would be amazing with cinnamon ice cream!
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.
Just at the water to the 8×8” Pan 🙂
Feel like this baked apple is just perfect for Fall. Thank you for sharing the recipe!
The print button doesn’t seem to be working for this one. Thanks!
We used to have baked apples almost every night during the fall and winter growing up! Such great memories of my childhood!
Paige
http://thehappyflammily.com
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.