Baked apples are one of those wonderfully simple desserts that bring warmth and comfort to any meal. They're perfect for fall when apples are at their peak, but their cozy, spiced aroma can make any day feel special. Let's dive into what makes this recipe a keeper.
The star here is obviously the apples. Choose large baking varieties like Honeycrisp or Granny Smith for their ability to hold shape. Brown sugar adds a deep molasses flavor, while cinnamon brings warmth and spice. The raisins plump up beautifully during baking, adding sweetness and texture, and the chopped walnuts provide a lovely crunch. A touch of butter helps everything meld together, creating a luscious filling. Finally, apple cider keeps the apples moist and infuses them with extra apple goodness.
These baked apples are lovely on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them to the next level. For a breakfast twist, serve them with a scoop of Greek yogurt and a sprinkle of granola.
First things first, preheat your oven to 350°F (175°C) so it's ready to go when you are. You don't want to start baking in a cold oven, after all. While that's happening, let's get those apples ready. Core each apple, but don't go all the way through — you want to create a little well to hold all that delicious filling.
In a small bowl, combine the brown sugar, cinnamon, raisins, and walnuts. This is the magic mix that will flavor your apples from the inside out. Stuff this mixture into each of the apples, dividing it as evenly as you can.
Place the apples in a baking dish. I like to use a snug-fitting dish so the apples support each other and cook evenly. Top each apple with a small piece of butter — this will melt and seep into the filling, making it rich and delicious.
Pour the apple cider into the bottom of the dish. This not only keeps the apples moist but also adds a wonderful apple essence to the whole dish. Pop the dish into the oven and bake for 35-40 minutes. You’ll know they’re done when the apples are tender and the filling is bubbly.
Once out of the oven, let them cool for a few minutes. They’ll be piping hot, and you want them to be warm and inviting, not scalding.
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