Baked Apples Recipe

Apples: The main ingredient, providing natural sweetness and a tender texture when baked.

Brown sugar: Adds a rich, caramel-like sweetness to the filling.

Cinnamon: A warm spice that enhances the flavor of the apples.

Chopped nuts: Optional, but adds a crunchy texture and nutty flavor.

Raisins: Optional, but adds a chewy texture and extra sweetness.

Butter: Adds richness and helps to create a delicious, slightly caramelized topping.

When coring the apples, use a melon baller or a small spoon to carefully remove the core without piercing through the bottom. This ensures that the filling stays inside the apples during baking, creating a deliciously tender and flavorful dessert.

• Apples - Substitute with pears: Pears have a similar texture and sweetness when baked, making them a great alternative.

• Brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar caramel-like flavor.

• Cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that complements baked fruits well.

• Chopped nuts - Substitute with seeds (such as sunflower or pumpkin seeds): Seeds provide a similar crunch and are a good option for those with nut allergies.

• Raisins - Substitute with dried cranberries: Dried cranberries add a tartness that balances the sweetness of the baked fruit.

• Butter - Substitute with coconut oil: Coconut oil provides a similar richness and moisture, and is a good dairy-free alternative.

• Allow the baked apples to cool completely at room temperature before storing.
• Place the baked apples in an airtight container to maintain their freshness and prevent them from absorbing other odors in the fridge.
• Store the container in the refrigerator for up to 4-5 days. This will keep the apples tender and the filling flavorful.
• For freezing, wrap each baked apple individually in plastic wrap or aluminum foil to protect them from freezer burn.
• Place the wrapped baked apples in a freezer-safe bag or container, ensuring to remove as much air as possible to maintain quality.
• Label the container with the date to keep track of their storage time. Baked apples can be frozen for up to 2 months.
• When ready to enjoy, thaw the baked apples in the refrigerator overnight.
• Reheat the baked apples in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Alternatively, you can microwave them on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the baked apples in an oven-safe dish. Cover with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the texture and flavor of the apples.

• Microwave Method: Place the baked apples in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure they don't overcook. This is a quick and convenient method, though it may slightly alter the texture.

• Stovetop Method: Place the baked apples in a saucepan with a splash of water or apple juice. Cover and heat over low to medium heat for about 5-10 minutes, occasionally stirring to ensure even heating. This method can help retain moisture and enhance the flavors.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the baked apples in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, checking halfway through. This method can give the apples a slightly crisp exterior while keeping the inside tender.

• Slow Cooker Method: Place the baked apples in the slow cooker. Add a small amount of water or apple juice to the bottom. Cover and heat on the low setting for about 1 hour. This method is excellent for reheating multiple servings while keeping the apples moist and flavorful.

• Oven: Used to bake the apples at the specified temperature of 350°F (175°C).

• Apple corer: Helps to core the apples while leaving the bottom intact.

• Mixing bowl: Used to mix the brown sugar, cinnamon, nuts, and raisins together.

• Spoon: Useful for stuffing the apples with the mixture.

• Knife: Needed to cut the butter into small pieces to top each apple.

• Baking dish: Holds the apples while they bake in the oven.

• Measuring cups: Ensures accurate measurement of the brown sugar, nuts, and raisins.

• Measuring spoons: Ensures accurate measurement of the cinnamon and butter.

• Water pitcher: Used to add a bit of water to the bottom of the baking dish.

Prepare the filling: Mix the brown sugar, cinnamon, nuts, and raisins in advance and store in an airtight container.

Core the apples: Use an apple corer to quickly and evenly core the apples.

Preheat the oven: Start preheating the oven while you prepare the apples to save time.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.

Batch preparation: Double the recipe and bake extra apples to enjoy later.