Classic Baked Apples just in time for Fall! Filled with a brown sugar and oat filling with a touch of pecans and cinnamon, then baked until warm and tender, and finally drizzled with our homemade caramel sauce. Serve with a scoop of vanilla ice cream and you have the ultimate dessert!
That time of year is sneaking upon us again – apple season! I love it! Here in Ohio we’re surrounded by several apple orchards, and in my hometown we even have an Apple Festival. Head out to an orchard and you’ll find a variety of fresh in season apples for any recipe possible. One of my all-time favorites are these Baked Apples. I’ve kicked it up a slight notch with some homemade caramel sauce to drizzle over the top of them.
I love that apples can be so incredibly healthy, yet so satisfying when you have a sweet tooth. They’re so versatile that you can put them over pork chops, yet serve them up as a sweet treat like these baked apple or our Old Fashioned Apple Crisp which continues to be one of my most popular recipes! Not to mention this recipe is so quick and easy, it’s perfect for a great dessert after dinner on weeknights.
How To Make Baked Apples
- Using a small paring knife cut out the top of each apple, then using small spoon scoop out the core and seeds all the way down. You’re left with a hollow center to each apple which is where your filling will go
- Combine the brown sugar, oats, cinnamon, pecans (or walnuts) and flour. Then pour in the melted butter and mix. Stuff each apple with the oat mixture
- Pour 1 cup of apple juice in the bottom on your baker then set each apple inside the baker
- Bake for 40-45 minutes until fork tender
What Apples Are Best For Bake Apples?
Apples in general are all delicious, however when you’re making Baked Apples I like to choose a variety that will hold up and not turn to mush, yet still yield a texture that’s soft when eating. Granny Smith tend to be my overall favorite apple for almost anything. I’ve also had great results with Honeycrisp (as used in our photos) and Jonagold. These apples will more than likely be widely available at your local grocery store as well.
Tips For Making the Best Baked Apples
- Nuts – I’ve found that pecans and walnuts both are delicious for this recipe, but of course feel free to leave them out
- The Apple Center – If you find it easier, you can slice your apple in half then scoop out the center of each half and fill it
- Stability – If you find your apple doesn’t stand upright, you can slice off just a small amount from the bottom to make it more even. Just be sure that your center well for filling doesn’t go through the bottom
- Pack Them Full – This recipe should yield enough filling to pack each apple full, plus some extra mounded on top
- Coring The Apple – You can also slice the top off each apple, then using a small spoon or melon baller scoop out the core and seeds until you’ve created a well large enough for the filling
- Apple Cider – if you happen to have apple cider on hand you can replace the apple juice in the bottom of the baking dish for apple cider
How Long Will Baked Apples Last?
Stored in the refrigerator baked apples will last about 3-4 days. You can microwave each individual apple for about a minute, or reheat in the oven.
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Baked Apples With Homemade Caramel Sauce
- 6 apples Honeycrisp, Granny Smith, or Jonagold work great
- 1 cup apple juice or apple cider
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolld oats
- 1/3 cup pecans or walnuts chopped
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter melted
Homemade Caramel Sauce
- 1 cup butter
- 2 cups packed brown sugar
- 2/3 cup heavy cream
- Preheat oven to 375 degrees
- Using a small paring knife and starting at the top of the apple, cut out the core of each apple. Using a small spoon scoop out the center core and seeds and discard, leaving the bottom of each apple in tact and being careful to not cut through the bottom.
- Sit the apples upright in a medium baking dish and pour the apple juice in the bottom of the dish.
- In a medium bowl, mix together the flour, brown sugar, oats, pecans (or walnuts), and cinnamon. Stir to combine then pour the melted butter in and stir until well combined, yet still crumbly. Scoop the filling into each apple, and mound the filling on top of each apple.
- Bake at 375 degrees for 40-45 minutes until the apples are soft. Serve with vanilla ice cream and drizzle with our Homemade Caramel Sauce
Make the Homemade Caramel Sauce
- While the apples are baking, in a medium sauce pan over medium heat, combine the butter, brown sugar, and heavy cream together. Whisk continuously until the sugar has dissolved. Bring to a boil and let boil ONLY 3 minutes.
- Remove from the heat and let cool. Store in a airtight container in the refrigerator for up to 2 weeks.