Caitlin Bensel
There’s something so special about getting your very own baked apple—maybe because no one’s arguing over who got the bigger slice of pie! Baked apples check every box for an apple dessert, all in one irresistible package. A little apple cider does triple duty here: It creates steam in the oven to help the apples cook evenly, it keeps the bottoms from burning, and it reduces into a sweet, syrupy glaze for coating the apples once they’re tender and golden. Keep this apple recipe as a back-pocket dessert for last-minute company, or any time you crave a fall dessert (and don’t want to share!).
Which apples are best for baking?
The best apples for baking whole won’t collapse in a musky heap in the oven. Crisp, sweet-tart types of apples like Pink Lady (also called Cripps Pink), Cortland, and honeycrisp all have more pectin—a natural starch that helps them hold their shape as they bake. Look for apples that are fairly round and about the same size as each other.
Can you core an apple without a core?
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 digging out the middle, but a small teaspoon will also work. Remember not to go all the way through to the bottom of the apple so it can still hold the oat mixture.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
50
mins
unsalted butter, diced and softened
old fashioned oats
light brown sugar
medium honeycrisp gold cortlandt apples
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- Preheat the oven to 375°. Combine the butter, oats, sugar, cranberries, cinnamon, and salt with your fingertips in a medium bowl until well combined. Set aside.
- Using a paring knife, cut out the core and stem of each apple, leaving the bottom about 1/2-inch of the apple intact. Using a small spoon or grapefruit spoon, scoop out any remaining core and seeds to form about a 3 tablespoons cavity in each apple. Stuff each apple with an equal amount of the oat mixture.
- For the apple cider and honey into the bottom of a pie plate; whisk to combine. Arrange the apples, crumb side up, in the pie plate. Bake until the apples are tender when pierced with a fork, 30 to 40 minutes, basting the sides of the apples (avoiding oat filling) every 15 minutes with apple cider mixture from the bottom of the pie plate. Serve warm with big scoops of ice cream.
Double this recipe and bake in a 13-by-9-inch casserole dish, if you’re preparing for a bigger crowd!
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