Baked Apples

by Mary on February 16, 2012

Ah, Pink Lady apples, so beautiful with their delicate blush:

cored Pink Lady apples shown in glass baking dish

cored Pink Lady apples in a glass baking dish


Here they are dolled up with walnuts, raisins, and a dusting of cardamon, nutmeg, and allspice:

Pink Lady apples shown stuffed with walnuts, raisins, and spices

Pink Lady apples stuffed with walnuts, raisins, maple syrup and spices


In a glass baking dish:

stuffed Pink Lady apples in a glass baking dish, larger view

cored, stuffed apples in a glass baking dish


With cider or water in the baking dish, and extra nuts and raisins scattered about:

stuffed apples showing cider and extra nuts and raisins in the baking dish

stuffed apples with cider, extra nuts and raisins in the baking dish

Baked apples are prettiest before they’re cooked, but yummiest, of course, afterwards.

cooked baked apples shown in a glass baking dish

cooked baked apples

The decadent version, topped with ice cream, with a bit of sauce from the pan ladled over it. Use, dairy, non-dairy, or vegan ice cream as you wish. If you are planning ahead, here’s a low-calorie vegan vanilla ice cream you can make without an ice cream maker.

baked apple shown on a plate topped with ice cream

baked apple topped with ice cream

Enjoy! I love getting comments, please leave a comment below to let me know how you liked this recipe.

Baked Apples
Prep time
Cook time
Total time
Stuffed, baked, cored apples-- a classic, healthy fall and winter dessert.
Recipe type: dessert
Serves: 5
  • 5 apples of a flavorful baking variety like Jonagold, Macintosh, or Pink Lady.
  • handful walnuts
  • handful raisins
  • maple syrup or brown sugar
  • 1 tsp. cinnamon or ½ tsp each of cardamon and allspice plus ¼ tsp. nutmeg
  • ⅔ cup cider or water
  1. Preheat oven to 350.
  2. Core apples using either a corer or a small paring knife. If you use a paring knife, be careful.
  3. This is not absolutely necessary, and it's hard to do with a paring knife, but if you leave the very bottom of the apple intact, it keeps the juices from running out the bottom of the apple while it's cooking.
  4. Make the hole smaller to maximize the chance of the apple staying in one piece while it cooks, or larger so you can stuff the apple with a larger quantity of walnuts and raisins. Your choice!
  5. Place the cored apples in a glass baking dish.
  6. Fill cored apples with walnuts, raisins, and (optional) brown sugar. If you prefer to use maple syrup, pour maple syrup in and over the apples once they've been filled.
  7. Scatter any remaining walnuts or raisins around the pan.
  8. Dust the apples with cinnamon or a mixture of cardamon, nutmeg, and allspice.
  9. Cover baking dish with lid or with aluminum foil.
  10. Bake at 350. Bake covered for 30 minutes, then remove foil.
  11. Baking time will vary depending on the size of the apples and how soft you like them. If you like them cooked but firm, 40 minutes would be a good estimate. I like them quite soft and even starting to fall apart, so 50 or 60 minutes-- or a shorter time at 375-- works for me. I start checking at half an hour and check every ten minutes until they are as soft as I like.



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