These easy Baked Apples are infused with cinnamon and brown sugar from the inside out and taste like the filling for apple pie. Enjoy them as-is for a cozy fall treat, or serve them topped with whipped cream, ice cream, or caramel sauce.

Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Servings: 6 baked apples

Ingredients

For the Baked Apples:

• 6 medium baking apples
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/8 tsp grated nutmeg
• 1/3 cup dried cranberries, (craisins or raisins)*
• 3 Tbsp unsalted butter
• 1/4 cup walnuts, finely chopped, optional
• 1 cup hot water, Or substitute apple cider or apple juice.

To serve (Optional):

• Unsweetened whipped cream or vanilla ice cream
• Caramel Sauce, (Try our recipe for easy homemade Caramel Sauce)

Instructions

• Prep: Preheat oven to 375˚F. In a small bowl, combine 1/2 cup brown sugar, 1 tsp cinnamon and 1/8 tsp nutmeg and stir with a fork. Stir in 1/3 cup dried cranberries and set aside.
• Wash and core the apples using a melon baller, or small paring knife, leaving the base intact to keep the filling in – don’t cut all the way through! Place apples in a casserole dish just big enough to hold the apples without them touching.
• Stuff Apples: Divide the filling evenly between apples. Top each stuffed apple with 1/2 Tbsp butter, top with walnuts if using, and sprinkle with any remaining cinnamon mixture. Set apples into a 9×13 casserole dish.
• Bake: Pour 1 cup hot water into the casserole dish and bake at 375˚F for 45 minutes to 1 hour or until apples are soft (but not mushy). Baking time can vary by the type and size of apples you are using. My Jonagold apples (pictured here) were perfect after 45 minutes but I’ve had larger Braeburn apples take 1 hour.
• To Serve: Spoon the juices from the baking dish over the apples and serve each apple topped with whipped cream and caramel or a scoop of ice cream.

Notes

*Apples should be firm, crisp and tart. Great apple options for this recipe include: Rome Beauty, McIntosh, Jonagold, Fuji, Granny Smith, Golden Delicious or even Braeburn.

*You can substitute raisins with 1/4 cup old-fashioned rolled oats. 

Make-Ahead and Storage – I don’t recommend making the apples ahead since they can discolor and soften, but you can pre-make the filling 2 days ahead. Leftrover apples also keep really well.

• To Refrigerate: Bake the apples and cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days.
• Freezing: I don’t recommend freezing the baked apples since they will get mushy.
• To Reheat Apples: microwave for 30-45 seconds, or until warmed through.

Nutrition

269kcal Calories
49g Carbs
1g Protein
9g Fat