Baked Apple

A lot of apple-based desserts lean towards the heavy side, like apple pie or apple crumble. But if you want something lighter and easier to prepare, try this baked apple recipe with cider, spices and nuts. It takes little time to arrange but fills the house with fall aromas.

What happens to the apples during just under an hour in the oven is magical. The slices turn soft and mellow, the spices infuse and the sweet sugar and cider liquid concentrates at the bottom. Just add a scoop of ice cream and you’ve got a dessert that feels so indulgent yet remains healthy.

Ingredients for Baked Apple

• Apples: Peel and slice large, tart apples such as Liberty or Braeburn. These keep their firmness even during baking
• Sugar: Brown sugar will counter the apples’ sharpness and give a warm, caramel flavor
• Apple cider: Naturally sweet apple cider (use apple juice as an alternative) carries the spices deep into the dish and stops the apples from turning brown
• All-purpose flour: It won’t turn the dish ‘floury’ but will thicken the sweet apple cider syrup
• Spices: Use aromatic fall spices including ground cinnamon, nutmeg and ginger. These pair perfectly with apple
• Butter: Apart from greasing the dish, butter gives the surface of the apples a glaze and infuses each crevice and nook with flavor
• Nuts: Ground nuts scattered on top of the baked apples provide some extra crunch and texture. Walnuts are pecans are great, but you could also try a soft fruit topping such as raisins
• Vanilla ice cream: The cold creaminess balances the hot tartness exquisitely

Directions

Step 1: Prepare the ingredients in a baking dish

Preheat the oven to 350° and arrange the sliced apples in a greased baking dish. In a small bowl, combine the brown sugar, apple cider, flour, cinnamon, nutmeg and ginger then pour over the apples. Dot the surface evenly with knobs of butter and sprinkle with nuts or raisins

Step 1: Bake for up to an hour then serve

Bake the dish uncovered for 45 to 60 minutes until the apples are tender. Serve warm with ice cream.

Editor’s Tip: Stop your apple slices from browning by soaking them in water with a little honey or sugar added until you’re ready to arrange them in the tray.

Recipe Variations

• Spice alternatives: Other spices you could consider introducing include vanilla essence, nutmeg and cloves.
• Leave out the flour: If you prefer a clear rather than cloudy syrup at the base, skip the flour and thicken your cider glaze with maple syrup or honey.
• Bake your apples whole: It takes a little more dexterity, but you could try removing the core of each apple with a spoon or melon baller instead and then stuffing the space with the sugar and spice mixture. Leave the skins on if taking this approach so that the apples hold together.

How to Store Baked Apple

Once it cools, you can store the baked apple in an airtight container and refrigerate for up to four days. Reheat the baked apples recipe in the oven or enjoy cold as a breakfast ingredient.

Can you freeze baked apple?

Baked apple freezes perfectly well, so allow it to cool and transfer to an airtight container. They’ll keep their texture for up to three months. When you’re ready to serve, thaw in the refrigerator overnight. Those hibernating spice aromas will come to life again when you reheat the dish in the oven.

Baked Apple Tips

What can I serve with baked apple slices?

The imagination automatically goes to ice cream as the ideal pairing for these baked apples straight out of the oven. However, you can also serve with Greek yogurt as a healthier alternative. Or turn into a power dessert with a dusting of flax seeds or scattering of granola.

What are the alternatives to apple cider?

For a real seasonal treat add a splash of brandy or bourbon either alongside the cider or as a replacement. The alcohol will evaporate but the flavors will linger.

Do you have to peel the apples?

Aside from the extra fuss of peeling the apples, leaving the skin on preserves the bulk of their nutritional value and aesthetic appeal. So by all means leave the skin on. You won’t get leathery sections of peel, just slivers of sweet skin.