Baked apples. Photo by Catherine Downes.

Look What I Made: Cinnamon Baked Apples

This old-time dish is the perfect addition to any holiday spread.

Baked apples are both versatile and delicious. They can be eaten late at night alongside a scoop (or three) of vanilla ice cream, or at the crack of dawn with your morning cup of coffee. They’re the perfect addition to any holiday spread, and while dinner guests may “ooh” and “aww” at each succulent apple, heaping with toasted nuts and warm fruit, they’re relatively easy to make.

I took a few of my favorite baked apple recipes and melded them together. There is plenty of room for improvisation with this dish, though. So go nuts. Or skip the nuts altogether. It’s your choice.

4 apples of your choice
1/2 cup chopped walnuts
1 heaping tablespoon raisins
1 heaping tablespoon golden raisins
1 heaping tablespoon dried cranberries
1/3 cup brown sugar
2 tablespoons butter (at room temperature)
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup honey
1 cup apple cider

Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
  • Preheat oven to 350ºF
  • Scatter walnuts on a baking tray and bake for five to seven minutes.
  • Scoop out the center of each apple with a melon baller, place apples in a small baking dish.
  • Mix together sugar, butter, walnuts, raisins, dried cranberries, cinnamon and allspice in a bowl.
  • Spoon the mixture into the apples.
  • Add apple cider and honey into a saucepan and heat until honey is melted.
  • Pour sauce over apples. Bake for 50 minutes at 350ºF.
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman
Photo by Catherine Downes.
Photo by Catherine Downes.
Bret Redman

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