How to Create Perfect Homemade Baked Apples

Perfect Coring Technique

Creating the ideal cavity ensures maximum filling capacity while maintaining structural integrity.

Balanced Filling Method

Combining dry ingredients with butter before adding flavorings creates perfect texture and distribution.

Two-Stage Baking

Initial covered baking followed by uncovered finishing creates tender fruit with caramelized topping.

Basting Strategy

Periodically spooning pan juices over the apples enhances flavor and prevents drying.

Baking Tips

Choose apples with flat bottoms so they stand upright in the baking dish.

For sweeter dessert apples, use Honeycrisp or Golden Delicious; for a more tart flavor, use Granny Smith.

Make sure not to pierce through the bottom of the apple when coring to keep the filling from leaking out.

The apples can be prepared and stuffed up to 24 hours ahead and refrigerated before baking.

For a dairy-free version, substitute coconut oil for the butter.

Add a tablespoon of bourbon or rum to the filling for an adult version.

The Best Homemade Baked Apple

Name: The Best Homemade Baked Apple
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 large firm baking apples (Honeycrisp, Granny Smith, or Rome); 1/4 cup old-fashioned rolled oats; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; Pinch of salt; 2 tablespoons cold unsalted butter, diced; 2 tablespoons chopped walnuts or pecans (optional); 2 tablespoons dried cranberries or raisins (optional); 1 teaspoon vanilla extract; 1/2 cup apple cider or water; 2 tablespoons maple syrup; Vanilla ice cream or whipped cream for serving (optional)

This classic Homemade Baked Apple features tender, warm fruit filled with a cinnamon-spiced oat and brown sugar mixture, then baked until soft and caramelized. The natural sweetness of the apple combines with buttery, spiced filling and a touch of vanilla for a simple yet impressive dessert that celebrates the fruit's natural flavor.

Prep Time

15 Minutes

Cook Time

45 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

4 large firm baking apples (Honeycrisp, Granny Smith, or Rome)

1/4 cup old-fashioned rolled oats

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Pinch of salt

2 tablespoons cold unsalted butter, diced

2 tablespoons chopped walnuts or pecans (optional)

2 tablespoons dried cranberries or raisins (optional)

1 teaspoon vanilla extract

1/2 cup apple cider or water

2 tablespoons maple syrup

Vanilla ice cream or whipped cream for serving (optional)

Instructions

Preheat oven to 375°F (190°C).

Wash and dry the apples. Using a sharp paring knife or apple corer, remove the cores, leaving about 1/2 inch of the bottom intact to hold the filling.

Use a spoon to dig out the seeds and create a cavity about 1-inch wide. Remove any tough parts of the core but be careful not to break through the bottom of the apple.

Using a vegetable peeler, remove a strip of peel from around the top of each apple (about 1/2 inch) to prevent splitting during baking.

Place the prepared apples in a baking dish that fits them snugly.

In a medium bowl, combine oats, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.

Add the diced cold butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.

Stir in nuts and dried fruit if using, then add vanilla extract and mix until just combined.

Divide the filling evenly among the hollowed apples, gently packing it down but mounding slightly on top.

Pour apple cider or water into the bottom of the baking dish.

Drizzle the maple syrup over the tops of the stuffed apples.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove foil and continue baking for an additional 20-25 minutes, until apples are tender when pierced with a knife (cooking time may vary depending on apple variety).

During baking, spoon some of the pan juices over the apples 2-3 times.

Let the apples rest for 5 minutes before serving.

Serve warm with a scoop of vanilla ice cream or whipped cream if desired, drizzling some of the pan juices over the top.

The Best Homemade Baked Apple

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Homemade Baked Apples

The Best Homemade Baked Apple

Ingredients

Instructions