Q1: What are the absolute best apples to use for whole baked apples?

The most important thing is to use a very firm baking apple that will hold its shape during baking and not collapse into a pile of applesauce. Classic, sturdy, round apples like Rome Beauty are the number one choice for this reason. Other fantastic, firm apple varieties that work beautifully include Granny Smith, Honeycrisp, Braeburn, and Jonagold .

Q2: How do I core an apple without cutting all the way through the bottom?

An apple corer is the easiest tool for this. Simply press the corer down through the top of the apple, but be sure to stop about a half-inch from the bottom . Then, pull the corer back out. You can use a small spoon to scoop out any remaining seeds. If you are using a paring knife, just be careful to cut around the core in a cone shape, without piercing the bottom skin.

Q3: Can I make these baked apples ahead of time?

Yes, this is a perfect make-ahead dessert! The best method is to assemble the entire unbaked dish and store it, covered, in the refrigerator for up to 24 hours. Then, you can simply bake it fresh right before you plan to serve it, so it is hot, bubbly, and the house smells amazing.

Q4: My apples turned into a mushy mess. What did I do wrong?

Mushy baked apples are almost always the result of using the wrong type of apple . You must use a firm, sturdy baking apple, as recommended above. Softer "eating" apples, like a McIntosh or a Red Delicious, have a flesh that is designed to break down very quickly when it is cooked, which makes them perfect for applesauce but not for whole baked apples. Over-baking can also cause the apples to become too soft.

Q5: Can I use a different kind of alcohol besides dark rum?

Of course! A classic bourbon would be a fantastic substitute for the dark rum and is a wonderful pairing with the apples and brown sugar. A splash of an apple brandy like Calvados would also be a sophisticated and delicious choice.

The Best Easy & Old-Fashioned Baked Apples

A classic and comforting dessert recipe for baked apples. Whole, cored apples are stuffed with a cinnamon stick and arranged in a baking dish. They are then covered with a rich glaze made from dark brown sugar, dark rum, and warm spices, and baked with apple cider in the dish until tender but not mushy. The apples are basted with the pan juices as they cook, creating a delicious syrupy sauce. They are best served warm, optionally with a scoop of ice cream.

Author: Grace
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Glaze:
1/2 cup dark brown sugar
1/2 cup dark rum
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves
For the Apples:
6 small to medium apples (e.g., Rome or Granny Smith), washed and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup unsweetened apple cider
Rum raisin ice cream, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F.
Make the Glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook for 3 to 4 minutes to allow the sugar to dissolve and the flavors to meld.
Prepare and Bake the Apples: Arrange the cored apples in a single layer in a baking dish large enough to hold them.
Place a cinnamon stick inside the cavity of each apple.
Pour the prepared glaze over the apples and top each with a few small pieces of butter.
Add the apple cider to the bottom of the dish.
Place the dish in the oven and bake for 25 to 30 minutes, basting the apples with the pan juices from time to time, until they are tender but not mushy.
Serve the apples warm with some of the pan sauce spooned over the top. They can be served with a scoop of ice cream or sour cream if desired.

Notes

Using a sturdy baking apple, such as Rome or Granny Smith, is recommended so that the apples hold their shape and don’t turn to mush during baking.
Basting the apples with the pan juices as they cook is a key step that helps them to become glazed and flavorful.
This dessert is delicious served warm on its own, or with a creamy topping like ice cream or sour cream to balance the sweetness.

Nutrition

Serving Size: 1 apple
Calories: 280-350
Sugar: 40-50 g
Sodium: 200-250 mg
Fat: 6-9 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 5-7 g
Protein: 1-2 g
Cholesterol: 10-15 mg

Find it online: https://www.eatswithsoul.com/fashioned-baked-apples/