Find the right one for snacking, baking and more.
Browse varietiesFind the right one for snacking, baking and more.
Browse varieties
Baked apples are dessert at its simplest: whole apples, cored and filled with cinnamon sugar, nuts and butter, then baked until tender. The kitchen smells like fall within minutes.
Pick large, firm apples that keep their shape so they come out soft but not collapsed.
Prep
15 min
Bake
35 to 45 min
Total
About 1 hr
Serves
4
Use 4 large, firm apples. These hold their shape best when baked whole.
Large firm apples
4
Brown sugar, packed
¼ cup
Ground cinnamon
1 tsp
Ground nutmeg
¼ tsp
Chopped pecans or walnuts
¼ cup
Raisins (optional)
¼ cup
Unsalted butter, softened
2 tbsp
Boiling water or apple cider
¾ cup
Heat the oven
5 minutes
Heat the oven to 375°F (190°C).
Core the apples
5 minutes
Core each apple with a melon baller or small knife, leaving the bottom ½ inch intact so the filling stays in. Peel a thin strip of skin from the top to keep them from splitting.
Fill
5 minutes
Mix the brown sugar, cinnamon, nutmeg, nuts, raisins and butter. Pack the mixture into the apples.
Bake
35 to 45 minutes
Stand the apples in a baking dish and pour the boiling water or cider around them. Bake until tender when pierced with a knife, basting once or twice with the pan juices.
Serve
5 minutes
Let them cool for a few minutes, then spoon the pan juices over the top.
About 290
calories
53 g
carbs
11 g
fat
2 g
protein
Estimated for 1 apple with nuts and raisins.
Leftovers
Refrigerate in a covered container for up to 3 days. Reheat in the microwave or a 350°F oven.
Make ahead
Make the filling up to 3 days ahead and refrigerate it. Core and fill the apples just before baking.
