Easy Baked Apples (Two Ways)

These easy baked apples deliver all the warm, cinnamon-spiced comfort of apple pie (without the crust), with your choice of a quick sliced version or beautifully stuffed whole apples.

Two Easy Ways to Make Baked Apples

I make this simple vegan and gluten-free dessert for everything from weeknight family dinners to holiday gatherings. The sliced version bakes in about 30 minutes, while the stuffed apples take about 45 minutes and bring a little more wow factor to the table. 

When it comes to easy recipes filled with fall flavor, baked apples and baked pears are at the top of my list. Your kitchen fills with the warm aroma of cinnamon and cardamom, and the apples become tender while keeping just enough bite.

Don’t get me wrong, I’m all for a crust! I love a bubbling apple pie, crisp apple empanadas, or warm apple strudel. But when I want all those apple pie vibes with less work, this baked apples recipe hits the spot.

If I’m short on time, I peel and slice the apples, toss them with brown sugar, cinnamon, cardamom, nuts, and dried fruit, and pop them in the oven. When I’m feeling a little fancy, I leave the apples whole and fill them with that same sweet, nutty mixture. A drizzle of extra virgin olive oil gives both versions a little richness. Serve them warm as they are, or add a spoonful of Greek yogurt, labneh, or vanilla ice cream.

Ingredients for Baked Apples

These baked apples use seven simple ingredients, and the filling is easy to adapt with the nuts or dried fruit you have on hand.

• Apples: Choose large, firm baking apples that soften without collapsing. Honeycrisp, Jonagold, and Pink Lady are all good options.
• Brown sugar: You only need a little to bring out the apples’ natural sweetness and create a light sauce in the baking dish. Light or dark brown sugar will work.
• Nuts: I use a combination of earthy walnuts and pistachios. You can use all of one or the other, or substitute almonds or pecans.
• Dried fruit: Raisins add little bursts of concentrated sweetness. Black or golden raisins both work, as do dried cranberries.
• Cinnamon and cardamom: Apples and cinnamon go together like hummus and pita—one makes the other sing! Fragrant ground cardamom is my Mediterranean twist, adding warm, citrusy flavor.
• Extra virgin olive oil: A mild, fruity olive oil adds richness without overpowering the apples. I like our buttery Italian Nocellara Extra Virgin Olive Oil here.
• Water or orange juice: For stuffed apples, pour boiling water into the baking dish around the apples. For sliced apples, use a little hot water or orange juice.

What Are the Best Apples for Baked Apples?

The best apples for baking are large and firm enough to become tender without turning mushy. Honeycrisp is my first choice, but Jonagold and Pink Lady also hold their shape well in the oven.

• Honeycrisp: Firm and exceptionally crisp, with a balanced flavor that leans sweet. Honeycrisp apples hold up well to baking and work beautifully for either method.
• Jonagold: A cross between Golden Delicious and Jonathan apples. They’re juicy and honey-sweet but still sturdy enough for baking.
• Pink Lady: Crisp and balanced between sweet and tart, though they tend to be a little more tart than Honeycrisp or Jonagold.
• Granny Smith: These classic green baking apples stay firm but are considerably more tart. I tend to prefer them raw, where their sharp flavor and crunch shine in my orange and beet salad or red cabbage salad.

How to Make Baked Apples

Both methods begin with the same cinnamon-brown sugar filling. Choose the sliced method when you want dessert on the table in about 30 minutes, or leave the apples whole and stuff them for a prettier presentation.

• Get ready. Arrange a rack in the center of your oven and preheat it to 375°F. In a small bowl, combine 1/4 cup brown sugar, 1/2 cup lightly crushed nuts, 1/4 cup raisins or other dried fruit, 3/4 teaspoon cinnamon, and 1/4 teaspoon cardamom.

How to Make Stuffed Baked Apples

• Core the apples. Use a sharp paring knife to cut around the stem, creating an opening about 1 inch wide. Scoop out the core and seeds with a small spoon, but leave the bottom 1/2-inch of each apple intact to hold the filling.
• Stuff the apples. Arrange the apples cavity-side up in a baking dish. Spoon the cinnamon-brown sugar mixture into the cavities, filling them to the top.
• Add the olive oil and water. Drizzle 1 to 2 tablespoons of extra virgin olive oil over the apples. Pour 3/4 to 1 cup boiling water into the dish from the side, taking care not to wash out the filling.
• Bake. Bake for 40 to 45 minutes, until the apples are tender and cooked through but not mushy.
• Baste and serve. Spoon the cinnamon-brown sugar sauce from the bottom of the dish over the warm apples before serving.

How to Make Sliced Baked Apples

• Prepare the apples. Core and peel the apples, then cut them into 1/2-inch-thick slices. Arrange the slices in a baking dish or pan.
• Add the flavor-makers. Sprinkle the cinnamon-brown sugar mixture over the apples. Drizzle with 2 tablespoons of extra virgin olive oil and 1/4 cup hot water or orange juice, then toss to coat.
• Bake. Bake for 25 to 30 minutes, stirring the apples halfway through, until tender.
• Finish. Toss the warm apples with the sauce in the bottom of the dish and serve.

How Long to Bake Apples

At 375°F, sliced baked apples take about 25 to 30 minutes, while whole stuffed apples take 40 to 45 minutes. Large or especially firm apples may need a little more time.

• Sliced apples: Bake for 25 to 30 minutes, stirring halfway through.
• Stuffed apples: Bake for 40 to 45 minutes, depending on their size and firmness.

The apples are ready when they’re tender but still have a little bite. Carefully insert a fork into the thickest part; it should slide through easily. Keep an eye on them near the end of the cooking time, as overbaked apples can quickly turn mushy.

Tips for the Best Baked Apples 

• Use a paring knife and spoon for stuffed apples. I find this easier than using an apple corer because you can make a wider cavity for the filling.
• Keep the bottom intact. Leave about 1/2 inch at the bottom of each whole apple so the filling and juices stay inside as it bakes.
• Cut sliced apples evenly. Aim for 1/2-inch-thick slices so they soften at about the same rate.
• Pour the water around the apples. Add the boiling water from the side of the baking dish rather than pouring it over the stuffed apples, which could wash away the filling.
• Stir sliced apples halfway through. This redistributes the cinnamon-brown sugar mixture and coats the apples in the sauce as they soften.
• Baste before serving. Spoon the warm sauce from the bottom of the baking dish over the apples for one last layer of flavor.

What to Serve with Baked Apples

Serve baked apples warm, spooning plenty of the cinnamon-brown sugar sauce from the baking dish over the top. They’re delicious just as they are, but something cool and creamy makes a lovely contrast.

Add a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert. For something a little lighter, try sweetened Greek yogurt or homemade labneh, a thick and tangy Middle Eastern strained yogurt.

The sliced apples are easy enough for a weeknight treat, while the stuffed version makes a beautiful individual dessert for a holiday gathering.

How to Store Baked Apples

Allow leftover baked apples to cool, then transfer them to an airtight container and refrigerate for 3 to 4 days. Reheat them gently until warmed through, or enjoy the sliced apples cold.

More Fall Apple Recipes

Desserts

Date Caramel Apple Slices

Desserts

Apple Empanadas (Spanish Apple Hand Pies)

Desserts

Italian Apple Olive Oil Cake

Breakfast

Simple Apple Galette Recipe with Butter Rum Syrup