Cinnamon Baked Apples
Two years ago I made one of my favorite recipes of all time on KAKE. Cinnamon baked apples are a perfect fall treat. They are simple to make and absolutely delicious.
While I intend to make them as a dessert, I often find myself having them for breakfast with a hearty dollop of Greek yogurt. Whether you eat them for dessert, breakfast, or a special snack, these apples will be a hit in your home.
This recipe is easily doubled if you are feeding a crowd. I have the full instructions in the original post.
- 2 Small to Medium Apples Any Variety
- 1/4 Cup Brown Sugar, packed
- 2 Tablespoons Unsalted Butter, softened
- 2 Tablespoons Flour (I like white whole wheat flour.)
- 1/2 teaspoon Cinnamon
- 1/4 Cup Chopped Walnuts (Pecans work well too, or omit if you do not prefer nuts)
- Pinch of Salt
- Preheat oven to 350 degrees Fahrenheit.
- Wash the apples and cut them in half from the stem to the bottom. Using a sharp paring knife or a melon ball scoop, scoop out the stem, seeds and bottom part of the core. You want to have a small indent in the middle to hold the filling. Place the apples in a baking dish with the cut side up. 8 x 8 works well for 4 apples.
- Mix the brown sugar, butter, flour, cinnamon and salt. I like to use a fork like I am making a struesel, but eventually will just use my hands to mix it well. Add the chopped nuts. Divide the mixture into 4 equal parts. (8 parts for 4 apples, or 4 parts for 2 apples.) Roll the mixture into balls and place in the center of each apple.
- Bake at 350 degrees for 1 hour until the apples are tender. The filling will flatten slightly and then form a crisp top. The apples will release some juices. Pour the juices over the apples when you serve them. They are best when served warm from the oven.
- This recipe is easily doubled. I like to use a really high quality ceylon cinnamon for maximum flavor.
- My favorite apple to use is honeycrisp but any variety will work.
- I like walnuts in the filling, but pecans work well. If you do not prefer nuts, you can just leave them out. The recipe will work fine without them.