Imagine a chilly evening when the aroma of baked apples with vanilla coming from the kitchen starts filling the air, weaving an invitation for romance and cuddles. The apple, tender and warm, yields a sweetness that’s been deepened and enriched by the heat, its natural sugars caramelizing into the spices, cinnamon, and nutmeg as they dance on your palate.

How to Make Baked Apples with Cinnamon

How about an old-fashioned baked apple recipe with cinnamon that’s been frequently made during the great depression – this means, it’s easy and quick to make as a snack.

Ingredients

4 large, firm fresh apples (such as Granny Smith, Honeycrisp, or Braeburn)
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
4 tsp unsalted butter (one tsp for each apple)
3/4 cup boiling water
1/2 cup oats
1 tsp vanilla extract
Optional: 1/4 cup chopped walnuts or pecans
Optional: 1/4 cup raisins or dried cranberries

Alternative Ingredients

Apples – Golden Delicious, Gala
Brown Sugar – Maple syrup, honey, coconut sugar, cinnamon sugar
Cinnamon and Nutmeg – Allspice, clove, pumpkin pie spice
Walnuts or Pecans – Almonds, hazelnuts
Raisins or Dried Cranberries – Chopped dried apricots, dates, figs
Butter – Coconut oil, vegan butter, apple butter
Boiling Water – Apple juice, cider

Step-by-Step Instructions for Old Fashioned Baked Apples

Step 1: Preheating your oven to 375°F (190°C).

Step 2: to prepare the whole apples, wash them thoroughly with water, then remove the core from your apples using a small sharp paring knife or apple corer – just make sure not to remove the bottom of the apple, you want to create a well for the filling inside.

Step 3: Take a small bowl and combine the dry ingredients: brown sugar, cinnamon, nutmeg, oats, and any other fillings – mix well.

Step 4: Take a 1/3 measuring cup and add 1 tsp vanilla extract, then fill the rest with filtered water – set aside for now.

Step 5: Spoon the sugar-spice mixture from step 3 into the hollowed-out center of each apple, pressing down slightly to pack it in – then add a bit of the measuring cup mixture from step 4 to each apple on top – lastly, add a piece of butter on top of each apple.

Step 6: Use a baking dish that’s just large enough to fit them all and pour boiling water into the bottom of the dish around the apples to create a moist environment, prevent them from drying out, and cook evenly – also, any fluid vanilla extract mix from step 4 that may have leaked past the apples will be mixed with the water making your home smell even better!)

Step 7: Bake the apples in the preheated warm oven for 30-40 minutes cooking time, or until the whole baked apples are fork tender – exact baking time will depend on the size, so make sure you’re trying piercing them with a fork around that mark.

Lastly, before serving, consider making a smoothie or using a scoop of ice cream, some sorbet (I added mango sorbet!) to the side of the apple to eat together with. Alternatively, consider drizzling some chocolate sauce or caramel sauce on top.

Expert Tips

When choosing the right apples for this delicious dessert, you want firm ones that have a balance of sweet and tart flavors to compliment the sugar-cinnamon mix, such as Granny Smith, Honeycrisp, and Braeburn – if you take tart apples you may want to extra added sugar, while if you take sweet apples you take less.
This recipe is super versatile and easy to customize, so feel free to experiment with different fillings involving spices, nuts, or dried fruits even.
You can add some more vanilla extract into the water surrounding the apples to give them an extra flavor.
For a twist, add a splash of bourbon, rum, or brandy to the filling mixture. The alcohol will cook off during baking, leaving behind a rich, deep flavor that compliments the sweetness of the apples and spices.
To prevent the apples from browning in the oven, you can cover them lightly with aluminum foil for the first half of the baking time. Remove the foil halfway through to allow the apples to finish baking and the tops to crisp slightly.
Use large apples if you can, though if you use small apples like the fuji apples or apple crisp, you may have to adjust the fillings to less – it may depend on the season what apples you would use, fall season of course the best!

What to Serve with Old-Fashioned Baked Apples

Here are some additional foods that pair well with these apple desserts.

Dairy and Non-Dairy Accompaniments

Vanilla ice cream
Whipped cream
Greek yogurt
Custard
Coconut cream

Syrups and Sauces

Caramel sauce
Maple syrup
Honey

Nuts, Seeds, and Fruits

Toasted pecans or walnuts
Almond slivers
Blueberries
Strawberry slices
Banana slices

Spices and Herbs

Cinnamon or nutmeg
Mint leaves

Grains and Breads

Granola
Warm breads, scones, or biscuits
Cheese
Sharp cheddar cheese

Beverage Pairings

Coffee or tea
Iced tea
Dessert wines (e.g., Riesling or Sauternes)

Frequently Asked Questions (FAQs)

Here you’ll find answers to frequently asked questions about this apples recipe.

What Are the Best Apples for Baking?

The best apples for baking are the ones that can hold their shape and are a mix of sweet and tart, which is usually apples like Granny Smith apples, Honeycrisp apples, and Braeburn – those typically complement the filling mixture well.

How Long Do Baked Apples Last in the Fridge?

You can store any leftover baked apples in an airtight container in the fridge for up to 5 days – to reheat, you can either place it in the oven or in the microwave until it’s heated enough for you. You may have to add a little water or apple juice before heating to maintain the moisture.

Can You Freeze Baked Apples?

Surprisingly, yes! You can freeze your baked apples for later enjoyment – for this, you want them to be completely cooled off and wrapped in a plastic wrap or a freezer-safe bag. You can freeze them for up to 3 months – when you’re ready to eat them again, reheat them in the oven or microwave.