Baked Apples

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.)

Print

Baked Apples

  • Author: Our Best Bites
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

This old fashioned fall treat is perfect after dinner or at brunch!

OUR LATEST VIDEOS

Scale

Ingredients

  • 4 medium/large baking apples (like Granny Smith)
  • 1/2 stick (1/4 cup) salted butter, softened
  • 1/2 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of kosher salt
  • 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 8×8″ 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.)

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.