📝 About This Recipe
This classic comfort dish transforms humble pome fruits into a sophisticated dessert that captures the essence of autumn. Each apple is hollowed and stuffed with a buttery medley of toasted nuts, oats, and warm spices, then slow-baked until the skin is tender and the center is velvety. It is a timeless recipe that fills the kitchen with a nostalgic aroma of caramelized sugar and woody cinnamon, offering a wholesome alternative to heavy pastries.
🥗 Ingredients
Main Ingredients
- 4 large Honeycrisp or Granny Smith Apples (firm and uniform in size)
- 1 tablespoon Lemon Juice (to prevent browning)
The Spiced Filling
- 1/2 cup Old-Fashioned Rolled Oats (not instant oats)
- 1/4 cup Chopped Pecans or Walnuts (toasted for better flavor)
- 1/4 cup Dark Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/8 teaspoon Ground Ginger
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 2 tablespoons Dried Cranberries or Raisins (chopped)
- 1 pinch Kosher Salt
Baking Liquid
- 1/2 cup Apple Cider (unsweetened)
- 2 tablespoons Pure Maple Syrup
- 1 piece Cinnamon Stick
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
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2
Wash and dry the apples. Using a sharp paring knife or an apple corer, remove the core from each apple, stopping about half an inch from the bottom to create a 'well' for the filling.
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3
Use a small spoon to widen the opening to about 1 inch across, removing any remaining seeds or tough fiber. Brush the exposed flesh with lemon juice to prevent oxidation.
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4
In a medium mixing bowl, combine the rolled oats, chopped nuts, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well blended.
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5
Add the softened butter and dried cranberries to the oat mixture. Use a fork or your fingers to work the butter into the dry ingredients until the mixture is crumbly and moist.
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6
Place the prepared apples upright in a 9x9 inch baking dish or a deep pie plate, ensuring they are not touching each other.
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7
Divide the filling evenly among the apples, packing it firmly into the centers. It is okay if the filling mounds slightly over the top.
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8
In a small jug, whisk together the apple cider and maple syrup. Pour this liquid into the bottom of the baking dish around the apples.
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9
Drop the cinnamon stick into the liquid in the pan to infuse the steam with extra aroma.
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10
Cover the dish loosely with aluminum foil and bake for 20 minutes. This helps soften the apples without burning the topping.
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11
Remove the foil and continue baking for another 25-30 minutes. The apples are done when they are tender enough to be easily pierced with a knife but still hold their shape.
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12
Every 10 minutes during the final stage of baking, use a spoon to baste the apples with the juices from the bottom of the pan.
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13
Once the skins have slightly shriveled and the filling is golden brown, remove from the oven and let them rest for 5-10 minutes before serving.
💡 Chef's Tips
Choose firm apples like Honeycrisp, Braeburn, or Granny Smith; softer varieties like McIntosh will collapse into applesauce. Do not cut all the way through the bottom of the apple, or the delicious juices and filling will leak out during baking. If the topping is browning too quickly after removing the foil, place the foil back on loosely for the remaining time. For a vegan version, simply substitute the butter with coconut oil or a high-quality vegan butter stick. Toasting the nuts in a dry pan for 3-5 minutes before adding them to the filling significantly enhances the earthy depth of the dish.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle the thickened pan juices over the apples just before presenting at the table. Pair with a dollop of cold crème fraîche or Greek yogurt for a tangy contrast to the sweetness. Enjoy alongside a glass of warm mulled cider or a crisp dessert wine like Riesling. For breakfast, serve the leftover cold apples sliced over a bowl of warm steel-cut oatmeal.