There’s nothing quite like the scent of apples and cinnamon baking in the oven to make a house feel like a home. These aren’t just any baked apples, though. We’re taking this classic comfort dessert to a whole new level with a buttery brown sugar crumble, a hint of citrus, and a decadent brandy and curaçao glaze. The result is a tender, flavor-packed apple with a gloriously caramelized top that’s pure bliss. Get ready for your new favorite fall dessert!
Ingredients
• 6 to 8 large baking apples
• ⅔ cup / 85g all-purpose flour
• ⅔ cup / 145g packed brown sugar
• ½ cup / 113g unsalted butter, cold and cubed
• 1 lemon, zested
• ½ tsp / 1.5g ground cinnamon
• ¼ tsp / 0.5g ground nutmeg
• ½ cup / 75g chopped raisins
• ¼ cup / 60ml brandy
• ¼ cup / 60ml curaçao or other orange liqueur
• ¼ cup / 60ml water
• Heavy cream, well chilled, for serving
Instructions
1. Preheat your oven to 400°F (200°C). Using an apple corer or a small knife, carefully remove the core from each apple, creating a generous cavity. Be sure not to cut all the way through the bottom.
2. In a medium bowl, whisk together the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the lemon zest, cinnamon, nutmeg, and chopped raisins until evenly combined. Firmly pack this crumble mixture into the cavity of each apple.
3. Place the stuffed apples snugly in a medium-sized, shallow baking dish or casserole. In a small bowl or measuring cup, stir together the brandy, curaçao, and water. Pour this liquid mixture over and around the apples in the dish.
4. Bake for 40 to 45 minutes, pausing to baste the apples with the pan juices every 7-10 minutes. The apples are done when they are tender when pierced with a knife and the filling has puffed up and caramelized on top.
5. Carefully remove the dish from the oven and let the apples cool for about 15 minutes. The caramelized sugar on top will form a hard crust; you can gently remove this cap if desired. Spoon the remaining syrupy liquid from the pan over the apples. Serve warm, either plain or with a generous drizzle of chilled heavy cream.
Nutritional Information
• Serving Size: 1 apple
• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 15mg
• Sugar: 48g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Use firm baking apples like Honeycrisp, Braeburn, or Granny Smith. They hold their shape well and their tartness balances the sweet filling.
• For a non-alcoholic version, simply replace the brandy and curaçao with an equal amount of apple cider or apple juice.
• The crumble filling can be prepared a day in advance and stored in an airtight container in the refrigerator to save time.
FAQ
Q: Can I make these baked apples vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the unsalted butter with an equal amount of cold, cubed plant-based butter for the crumble. Instead of heavy cream for serving, use a drizzle of full-fat coconut cream or your favorite dairy-free vanilla ice cream.
Q: Is there a non-alcoholic substitute for the brandy and curaçao
A: Absolutely. For a delicious non-alcoholic version, replace the brandy and curaçao with an equal amount of apple cider or high-quality apple juice. This will still create a wonderful, flavorful syrup for basting the apples as they bake.
Q: How do I store leftover vegetarian baked apples
A: Store any leftover baked apples in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or reheat them in a microwave for 1-2 minutes or in an oven at 350°F (175°C) for 10-15 minutes until warmed through.
Q: Can I make the crumble filling gluten-free
A: Yes, to make the filling gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture and flavor will be just as delicious.
