Cozy and nostalgic, old-fashioned baked apples with cinnamon and nutmeg are a simple, comforting dessert. Fresh autumn apples are cored and filled with brown sugar, warming spices, raisins or dried berries, and butter, then baked until tender. Serve this high-impact, low-effort dessert with a scoop of vanilla ice cream, a dollop of whipped cream, or a splash of heavy cream.
Old-Fashioned Baked Apples
I grew up in a family where food was central to life — cooking, growing, picking, canning, and talking about it. Fall has always been my favorite season: squash, corn, apples, grapes, late tomatoes, changing leaves, and crisp, cool days make me feel sentimental and content.
In my part of New York State, apples are everywhere. New York produces millions of bushels each year, and roadside stands offer dozens of varieties at once. My favorite Saturday ritual is to visit an Amish produce stand, breathe in the fragrant apple scent, and rummage through bins to pick a mix of firm, crisp apples. It’s easy to come away with a peck bag full of excellent apples at a great price.
Baked Apples with Cinnamon
I often buy more apples than my family can eat raw, which leads me straight to baked apples. This recipe is the kind my mom, stepmom, and grandmother made — a fragrance so comforting it wraps around you like a warm blanket. The combination of brown sugar, butter, dried fruit, cinnamon, and nutmeg baking inside an apple is pure autumn.
The recipe is easy: core the apples (a melon baller works well), mix brown sugar, spices, and softened butter with raisins or dried berries, stuff the apples, place them in a baking dish with hot water, and bake. No peeling, no covering, and very little fuss.
What Apples Are Best for Baking?
The best apples for baking are firm and crisp so they hold their shape rather than turning to mush. Here are great choices and what makes them useful:
- Honeycrisp: Sweet with a hint of tart and excellent texture for baking and eating fresh. They stay firm when baked.
- Idared: A strong apple flavor and excellent for baking.
- Crispin (Mutsu): Snappy and firm with nice acidity — a great baking apple.
- Braeburn: Spicy notes with hints of pear, nutmeg, and brown sugar.
- Empire: Crisp, sweet-tart, juicy, and slow to brown — great for snacks and baking.
- Granny Smith: Tart-sweet balance and holds shape beautifully when baked.
- Cortland: Juicy, tart, and firm-fleshed.
- Snapdragon: Firm with great crunch and balanced acidity; an excellent baker where available.
If you’re unsure which apple to use, taste it first. If it’s both sweet and tart, juicy, and crisp, it will likely bake well.
Old Fashioned Baked Apples
Rebecca Lindamood
Ingredients
- 4 tart baking apples
- 1/4 cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins or any dried berries or cherries
- 1/4 cup softened butter, divided
- 1 cup boiling water
- Vanilla ice cream, whipped cream, or heavy cream for serving
Instructions
- Preheat oven to 375°F with a rack in the middle (see notes about caramelization).
- In a bowl, mash together half the butter with the brown sugar, raisins or dried berries, cinnamon, and nutmeg.
- Use a sharp paring knife to remove the stem and top of the core, leaving the bottom intact. Scoop out the remaining core and seeds with a small spoon.
- Stuff each apple with the butter and sugar mixture. Arrange the apples in a baking dish and dot each top with the remaining butter.
- Pour the boiling water around the apples in the dish.
- Bake uncovered for 50–60 minutes, or until apples are very soft and easily pierced with a knife but not falling apart.
- Serve hot or warm with a scoop of ice cream, a dollop of whipped cream, or a splash of heavy cream.
Notes
Cooking times vary with apple size and variety. Check smaller apples at about 30 minutes; very large or dense apples may need longer.
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in a 350°F oven in a covered dish until warmed through, or microwave in a covered but vented bowl for 2–3 minutes, adjusting for your microwave’s power.
Nutrition
Carbohydrates: 46 g
Protein: 1 g
Fat: 12 g
Saturated Fat: 7 g
Fiber: 5 g
Sugar: 32 g
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
