Cinnamon Baked Apples

 In Cooking with KAKE, Dessert, Easy

I am craving the tastes of fall. Even though it still feels like summer in Kansas, my mind is on fall foods. I’m craving soups with fresh bread and roasted root vegetables. When the honey crisp apples are on the front display in the grocery store, I begin to think of all things apple and cinnamon. These baked apples are a perfect fall treat. They are sweet and satisfying. The cinnamon filling bakes up crisp on the outside and gooey on the inside and makes the perfect contrast to the tender baked apple.

A note about apples. You can use any variety you want. Some will cook up softer like gala and golden delicious. Some will cook up firmer like honey crisp or granny smith. I tested this recipe with small to medium size apples. If you use large or extra large apples, you will want to bake them a little longer.

I have the quantities listed for 2 or 4 apples. I know there are many followers who are cooking for one or two people and this recipe is easy to scale.

Cinnamon Baked Apples

(For 4 Apples)

4 Small to Medium Apples (any variety- See note above.)

1/2 Cup Brown Sugar, packed

4 Tablespoons Unsalted Butter, softened

1/4 Cup Flour (I like white whole wheat flour.)

1 teaspoon Cinnamon

1/2 Cup Chopped Walnuts (Pecans work well too, or omit if you do not prefer nuts)

Pinch of Salt

(For 2 Apples)

2 Small to Medium Apples (any variety- See note above.)

1/4 Cup Brown Sugar, packed

2 Tablespoons Unsalted Butter, softened

2 Tablespoons Flour (I use white whole wheat.)

1/2 teaspoon Cinnamon

1/4 Cup Chopped Walnuts (Pecans work well too, or omit if you do not prefer nuts)

Pinch of Salt

Directions

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 and a loaf pan works well for 2 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 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.

 

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Comments
  • marilyn short
    Reply

    Thank you, Marie, for a truly bright light in my life. I am 92 yrs. old, do cook dinner for my son & I, every day & love new recipe’s YOURS are terrific, and I am a true fan! Thank you for caring!
    Marilyn Short

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