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Fall's most comforting treats come alive in these hollowed-out baked apples, packed with a warm, aromatic filling that works its magic during baking. The fruit softens perfectly while keeping its form, giving you a natural, edible bowl for the gooey, melted brown sugar and cranberry mix inside.
After trying this recipe countless times, I found that leaving the bottom of the apple intact is super important - it keeps all that yummy filling where it belongs.
Complete Ingredient Guide
- Apples: Go for sturdy ones that can sit flat without tipping
- Brown sugar: The dark kind gives you richer flavor notes
- Dried cranberries: Pick juicy, soft ones
- Butter: Get unsalted so you can adjust the flavor yourself
- Cinnamon: Make sure it's fragrant and freshly ground
- Walnuts: Use newly chopped for best taste
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Easy Cooking Instructions
- Getting apples ready:
- Clean apples completely. Grab a melon baller or small knife to hollow them out. Don't cut through the bottom - leave 1/2 inch. Get rid of seeds and hard bits. Make the opening wide enough for stuffing.
- Making tasty filling:
- Stir sugar and spices together first. Toss in cranberries and mix everything up. Make sure all ingredients are spread out evenly. Check if sweetness is right. Have everything mixed before starting on apples.
- Putting it together:
- Set apples upright in your baking dish. Push filling in firmly but don't smash it. Put a small piece of butter on top of each one. Scatter nuts over them. Pour hot water around the bottom.
- How to bake:
- Put your rack in the middle of the oven. Keep an eye on how soft they're getting. Poke with a knife to check if they're done. They might crack a little. Let them cool a bit before eating.
I first started making baked apples thanks to my grandma's old recipe, and I've learned that taking your time with the coring step really pays off. When you carefully make a good hollow without puncturing the bottom, all that sweet filling stays inside where it should be.
Smart Heat Management
Getting the temperature right matters:
- 375°F makes everything brown just right
- Look for softness around 45 minutes
- They should feel tender but not fall apart
- Let them sit for 10 minutes after baking
Prep-Ahead Options
You can work ahead easily:
- Mix up filling up to 3 days early
- Don't core apples until you're ready to stuff them
- Keep any extras in the fridge for 2 days
- Warm them up slowly in the microwave
Tasty Pairings
Make your baked apples even better with:
- Scoops of vanilla ice cream or fluffy whipped cream
- Drizzles of hot caramel sauce
- A dollop of Greek yogurt at breakfast time
- Extra crunchy nuts sprinkled on top
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I've made baked apples for years now, and I love how this simple treat really brings out what fall cooking is all about. The way the apple gets soft but doesn't collapse, and how the filling turns into this amazing syrupy sauce is just wonderful. Whether you eat them for breakfast or dessert, these baked apples show that sometimes the easiest recipes turn out the most delicious.
Frequently Asked Questions
- → Which apples work best for baking?
- Pick firm ones—Rome, McIntosh, Jonagold, Fuji, Granny Smith, or Golden Delicious hold up well.
- → How do I know they’re ready?
- Pierce them—they should be soft but hold shape. Baking time depends on size and type.
- → Can I prepare them early?
- They're best warmed up fresh, but you can reheat in your oven or microwave.
- → Why do you add water while baking?
- It keeps the apples juicy by steaming them and prevents drying out.
- → Can I use another dried fruit?
- Definitely! Swap cranberries for raisins or any dried fruit you like.