Baked Apples
This post may contain affiliate links. Read my full disclosure policy. Cozy and easy, baked apples are the perfect sweet dessert for a chilly night. Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for a little extra goodness. If you’re looking for a light and easy dessert that will make your house smell like apple pie, look no further than old-fashioned baked apples. Filled with brown sugar and spices, and then baked in boozy apple cider, baked apples are perfect for a chilly evening when you’re craving something sweet and comforting with minimal effort. The hardest part is coring the apples, but a melon baller makes quick work of that. The base recipe is simple, but you can easily jazz these up by adding ¼ cup each chopped nuts and dried fruit to the brown sugar mixture. The apples are best warm from the oven but cold leftovers are delicious too, and they can be served plain or topped with a scoop of vanilla ice cream and caramel sauce. For best results, use Fuji or Gala apples; they bake up nice and tender and maintain their shape without exploding out of their skins. Table of Contents What You’ll Need To Make Baked ApplesStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Baked Apples Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Baked Apples Baking apples – Choosing the right apples is key to the perfect baked apple dish. I recommend Fuji or Gala apples; they turn tender while holding their shape without bursting out of their skins. Honeycrisp apples are also a good option, though they can be a bit pricey for baking. If you prefer a tart flavor, Granny Smith apples work well too. Dark brown sugar – Adds rich sweetness and a slight molasses flavor that caramelizes as the apples bake. Ground cinnamon and nutmeg – This warm spice blend enhances the sweetness of the apples and adds depth of flavor. Unsalted butter – Adds richness and moisture, helping to create a delicious sauce as the apples bake. Apple cider or apple juice – Forms the base of the baking liquid, infusing the apples with more apple flavor as they soften. Brandy or bourbon (optional) – Adds a layer of depth and warmth, giving the dish a slightly boozy finish. Fresh lemon juice – Brightens the flavors and adds a touch of acidity to balance the sweetness. Jump to the printable recipe for precise measurements Baking apples – Choosing the right apples is key to the perfect baked apple dish. I recommend Fuji or Gala apples; they turn tender while holding their shape without bursting out of their skins. Honeycrisp apples are also a good option, though they can be a bit pricey for baking. If you prefer a tart flavor, Granny Smith apples work well too. Dark brown sugar – Adds rich sweetness and a slight molasses flavor that caramelizes as the apples bake. Ground cinnamon and nutmeg – This warm spice blend enhances the sweetness of the apples and adds depth of flavor. Unsalted butter – Adds richness and moisture, helping to create a delicious sauce as the apples bake. Apple cider or apple juice – Forms the base of the baking liquid, infusing the apples with more apple flavor as they soften. Brandy or bourbon (optional) – Adds a layer of depth and warmth, giving the dish a slightly boozy finish. Fresh lemon juice – Brightens the flavors and adds a touch of acidity to balance the sweetness. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom 1/2 inch of the apples intact, and remove. (Do not use an apple corer, as it’s difficult to prevent going all the way through.) In a small bowl, add the brown sugar, cinnamon, nutmeg, and salt. Mix until well-combined. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. In a liquid measuring cup, combine the apple cider, brandy (if using), and lemon juice. Top each apple with a chunk of butter and pour the cider mixture around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary. Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired. You May Also Like RecipeComments (19)Add Comment Recipe Comments (19) Add Comment Ingredients 6 baking apples, preferably Fuji or Gala ½ cup (packed) dark brown sugar ¾ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon salt 1½ tablespoons unsalted butter, cut into small chunks 1½ cups apple cider or apple juice 2 tablespoons brandy or bourbon (optional) 2 tablespoons fresh lemon juice, from 1 lemon Vanilla ice cream, for serving (optional) Caramel sauce, for serving (optional) 6 baking apples, preferably Fuji or Gala ½ cup (packed) dark brown sugar ¾ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon salt 1½ tablespoons unsalted butter, cut into small chunks 1½ cups apple cider or apple juice 2 tablespoons brandy or bourbon (optional) 2 tablespoons fresh lemon juice, from 1 lemon Vanilla ice cream, for serving (optional) Caramel sauce, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.) In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter. In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary. Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired. Preheat the oven to 350°F and set an oven rack in the middle position. Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.) In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter. In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary. Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired. Nutrition Information Powered by Serving size: 1 apple Calories: 227 Fat: 3 g Saturated fat: 2 g Carbohydrates: 50 g Sugar: 41 g Fiber: 4 g Protein: 1 g Sodium: 57 g Cholesterol: 8 mg Serving size: 1 apple Calories: 227 Fat: 3 g Saturated fat: 2 g Carbohydrates: 50 g Sugar: 41 g Fiber: 4 g Protein: 1 g Sodium: 57 g Cholesterol: 8 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: DessertFruitFruitGluten-Free AdaptableAmericanGerman Dessert Fruit Fruit Gluten-Free Adaptable American German