Old-fashioned baked apples are the dessert I start when dinner goes in the oven: cored baking apples filled with softened butter, packed light brown sugar, and ground cinnamon, studded with cloves and baked in a shallow bath of water. The kitchen smells incredible for the full hour. Four apples, about 75 minutes.
There’s nothing quite like the scent of baked apples wafting through the kitchen to make a house feel like a home. This Old-Fashioned Baked Apples recipe is pure nostalgia in a dish—a simple, heartwarming dessert that’s been cherished for generations. Tender, juicy apples are cored and stuffed with a rich, buttery mixture of brown sugar and cinnamon, then baked until they’re perfectly soft and caramelized. It’s the ultimate cozy treat for a crisp autumn day or a chilly winter night. Let’s fill your kitchen with the sweet aroma of comfort!
Ingredients
• 4 large baking apples (like Rome, Cortland, or Honeycrisp)
• 8 whole cloves
• 2 ounces / 57g (2.01 oz) unsalted butter, softened
• 1/3 cup / 73g (2.57 oz) packed light brown sugar
• 1/2 teaspoon / 1.5g (0.05 oz) ground cinnamon
• 1/2 cup / 120ml water
• Powdered sugar or extra cinnamon, for serving
Instructions
1. Preheat your oven to 350°F / 175°C. Wash and dry the apples thoroughly.
2. Using a small, sharp knife, carefully cut a small circle around the stem of each apple to create a “lid.” Set the lids aside. Use a melon baller or a small spoon to scoop out the core and seeds, creating a hollow center but leaving the bottom intact.
3. Drop 2 whole cloves into the cavity of each cored apple.
4. In a small bowl, knead together the softened butter, brown sugar, and ground cinnamon until a smooth paste forms.
5. Divide the brown sugar mixture evenly among the four apples, packing it into the cavities. Place the apple “lids” back on top.
6. Arrange the stuffed apples in a small baking dish. Pour 1/2 cup (480 ml) of water into the bottom of the dish to create steam and prevent the apples from drying out.
7. Bake for 1 hour, or until the apples are tender and can be easily pierced with a knife. For extra flavor, you can baste the apples with the pan juices halfway through baking.
8. Let the apples cool slightly before serving. Sprinkle with a dusting of powdered sugar or extra cinnamon, if desired.
Nutritional Information
• This recipe serves 4. The following is an estimate per apple: Calories: 210, Fat: 11g (0.39 oz), Carbohydrates: 38g (1.34 oz), Protein: 1g (0.04 oz), Fiber: 3g (0.11 oz), Sugar: 34g (1.2 oz), Sodium: 7mg.
Pro Tips
• Choose the right apple. Sturdy apples that hold their shape when baked are best. Rome, Cortland, Honeycrisp, and Jonagold are all excellent choices.
• To prevent the apple skins from splitting, use a knife to score a shallow line around the “equator” of each apple before baking.
• Get creative with the filling! Add 1/4 cup (960 ml) of chopped walnuts or pecans, raisins, or dried cranberries to the butter and sugar mixture for extra texture and flavor.
• Serve warm with a scoop of vanilla bean ice cream, a drizzle of maple syrup, or a dollop of coconut cream for a truly decadent dessert.
FAQ
Q: Can I make these baked apples vegan
A: Absolutely! To make this recipe vegan, simply substitute the unsalted butter with an equal amount of your favorite plant-based butter or solid coconut oil. All other ingredients are naturally vegan, making this an easy plant-based conversion. Serve with a dollop of coconut cream for a perfect vegan dessert.
Q: Is this vegetarian baked apples recipe also gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the ingredients used—apples, butter, brown sugar, cinnamon, and cloves—do not contain gluten. It’s a wonderful and safe dessert choice for anyone on a vegetarian and gluten-free diet.
Q: What are the best vegetarian toppings for baked apples
A: These baked apples are delicious on their own, but for an extra treat, serve them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. For vegan-friendly options, try a drizzle of maple syrup, a spoonful of coconut cream, or a scoop of dairy-free vanilla ice cream.
Q: How do I store leftover baked apples
A: You can store any leftover baked apples in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or reheated gently in a microwave or in an oven preheated to 350°F / 175°C until warmed through.
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Old-Fashioned Baked Apples
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Wash and dry the apples thoroughly.
- Using a small, sharp knife, carefully cut a small circle around the stem of each apple to create a lid.
- Set the lids aside. Use a melon baller or a small spoon to scoop out the core and seeds, creating a hollow center but leaving the bottom intact.
- Drop 2 whole cloves into the cavity of each cored apple.
- In a small bowl, knead together the softened butter, brown sugar, and ground cinnamon until a smooth paste forms.
- Divide the brown sugar mixture evenly among the four apples, packing it into the cavities.
- Place the apple lids back on top.
- Arrange the stuffed apples in a small baking dish.
- Pour 1/2 cup (480 ml) of water into the bottom of the dish to create steam and prevent the apples from drying out.
- Bake for 1 hour, or until the apples are tender and can be easily pierced with a knife. For extra flavor, you can baste the apples with the pan juices halfway through baking.
- Let the apples cool slightly before serving.
- Sprinkle with a dusting of powdered sugar or extra cinnamon, if desired.
