Easy Baked Apple Recipe – How To Make Baked Apples

Caitlin Bensel

There’s something so special about getting your own baked apple, maybe because no one is arguing over who has the biggest slice of pie! Baked Apples tick each box for one apple dessert, all in an irresistible package. A little apple cider does three jobs here: it creates steam in the oven to help the apples cook evenly, it keeps the bottom from burning, and it reduces to a sweet, syrupy glaze to coat the apples once they’re cooked. They are soft and golden. Save this apple recipe as a pocket dessert for last-minute company, or whenever you’re craving a fall dessert (and don’t want to share!).

Which apples are best for baking?

The best whole baking apples won’t crumble into a mushy heap in the oven. Crispy, tart types of apples like Pink Lady (also called Cripps Pink), Cortland, and Honeycrisp all contain more pectin, a naturally occurring starch that helps them hold their shape while baking. Look for apples that are fairly round and about the same size as each other.

Can you core an apple without an apple corer?

No need to buy an apple corer if you don’t already have one. Instead, use the tip of a paring knife to cut around the stem. A grapefruit spoon is perfect for scooping out the middle, but a small teaspoon will also do the trick. Remember not to go all the way to the bottom of the apple so it can still hold the oat mixture.

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Yields:

4


portions

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

50

minutes

6 tbsp.

unsalted butter, diced and softened

1/2 tsp.

Old fashioned oats

6 tbsp.

light brown sugar

4


medium Honeycrisp or Cortlandt apples

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  1. Preheat the oven to 375°. Mix butter, oats, sugar, cranberries, cinnamon and salt with fingertips in medium bowl until well blended. Put aside.
  2. Using a paring knife, cut out the core and stem from each apple, leaving the bottom about 1/2 inch of the apple intact. Using a small spoon or grapefruit scoop, scoop out the pit and remaining pips to form a cavity of about 3 tablespoons in each apple. Stuff each apple with an equal amount of the oat mixture.
  3. Pour apple cider and honey into bottom of pie pan; whisk to combine. Arrange the apples, cut side up, in the pie pan. Bake until apples are tender when pierced with a fork, 30 to 40 minutes, basting sides of apples (avoiding oatmeal filling) every 15 minutes with mixture. apple cider from the bottom of the pie plate. Serve hot with large scoops of ice cream.

Double this recipe and cook in a 13 x 9 inch casserole dish, if you’re preparing for a bigger crowd!

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