Description
This delightful Baked Apples recipe features tender, cinnamon-spiced apples stuffed with a sweet mixture of brown sugar, dried cranberries, and nuts, then baked to perfection. Served warm with a drizzle of homemade caramel sauce and topped with whipped cream or vanilla ice cream, this comforting dessert is perfect for cozy evenings and special occasions.
Ingredients
Scale
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)
Caramel Sauce
- 1 cup light brown sugar (packed)
- 4 Tbsp unsalted butter
- 1 tsp sea salt (or to taste)
- 1/2 cup half and half (or equal parts heavy cream and milk)
- 1 Tbsp vanilla extract
To Serve
- Unsweetened whipped cream or vanilla ice cream
Instructions
- Prep: Preheat the oven to 375ËšF. In a small bowl, combine 1/2 cup brown sugar, 1 tsp cinnamon, and 1/8 tsp grated nutmeg. Stir with a fork, then add 1/3 cup dried cranberries and mix to create the filling. Set aside.
- Core the Apples: Wash the apples and carefully core them using a melon baller or small paring knife, making sure to leave the base intact so the filling won’t spill out. Place the apples upright in a casserole dish that holds them without touching each other.
- Stuff the Apples: Divide the prepared filling evenly into each apple’s cavity. Top each apple with 1/2 tablespoon of unsalted butter, sprinkle with finely chopped walnuts if using, and then sprinkle any remaining cinnamon and sugar mixture over the apples. Arrange them in a 9×13-inch casserole dish.
- Bake: Pour 1 cup of hot water (or substitute apple cider/apple juice) into the bottom of the casserole dish. Bake the apples in the preheated oven for 45 minutes to 1 hour, or until the apples are tender but not mushy. Baking time varies depending on apple variety and size; Jonagold apples take about 45 minutes, while larger apples like Braeburn can take up to an hour.
- Make the Caramel Sauce: While the apples bake, combine 1 cup packed light brown sugar, 4 tablespoons unsalted butter, 1 teaspoon sea salt, 1/2 cup half and half (or equal parts heavy cream and milk), and 1 tablespoon vanilla extract in a small to medium saucepan. Heat over low, whisking constantly until the mixture starts to simmer and thickens, about 6–9 minutes. Remember it will thicken further as it cools.
- Serve: Once baked, spoon the juices from the baking dish over each apple. Serve each apple topped with a generous dollop of unsweetened whipped cream or a scoop of vanilla ice cream, and drizzle with warm caramel sauce. Enjoy this cozy, comforting dessert warm or at room temperature.
Notes
- Choose baking apples like Jonagold, Braeburn, or Granny Smith for the best texture—firm but tender after baking.
- Do not core the apples all the way through; leave the bottom intact to hold the filling in place.
- For a dairy-free caramel sauce substitute butter and half and half with coconut oil and coconut milk, respectively.
- Optional walnuts add a nice crunch but can be omitted or replaced with pecans or almonds.
- Caramel sauce can be made ahead and refrigerated; rewarm gently before serving.
- Try substituting dried cranberries with raisins or chopped dried apricots for variation.
