Baked Apples Recipe
Skillet Baked Apples are one of my favorite things when the air starts to turn cooler in the evenings. As soon as I start thinking of opening windows throughout the day instead of using our air conditioner, I know it is time to start with the recipes for fall – especially these baked apples.
They couldn’t be any simpler to make either. By now, you know that I love simple recipes that the whole family will enjoy and these baked apples absolutely deliver on that mantra.
First, you’ll select enough firm, ripe apples for each person you’ll be serving. My favorite types of apples for baking are Braeburn, which I used in this recipe, Rome, Jon Gold, Gala, and Granny Smith. While my husband’s favorite apples are Red and Golden Delicious, they can often times turn a bit mushy when used alone in cooking. I personally do not like a mushy baked apple and so I turn to other varieties that I’ve listed for this recipe.
You’ll want to wash your apple well since you’ll be leaving the skin on the apple. Many baked apple recipes have you to remove a portion of the skin, but I prefer this super duper easy way of preparing them.
Then, grab your apple corer and carefully insert the corer to about 3/4ths of the apple. You do not want to remove the core all the way through to the bottom of the apple, as the space where the apple core was removed will serve as a cavity for all of the deliciousness you are about to add.
Once the core is removed from all of your apples, place them inside an oven-safe skillet. If you don’t have a skillet, you can also use a 13×9 baking dish. If you do have a skillet, by all means please use it. I think it makes all the difference!
For the spices in this recipe, I use cinnamon, nutmeg, and ginger. For the additional bit of sweetness, I use brown sugar. Mix these together really well.
Spoon a bit of the mixture into the cavity of each apple where we removed 3/4ths of the core. Then, add a piece of butter and then sprinkle more of the sugar and spice mix on top of the apple.
Pour your apple cider into the bottom of the skillet (or pan) and then cover the skillet tightly with aluminum foil and bake.
They’ll turn out soft and warm, but will definitely hold their shape. The color of the apple skin will change a bit from the bright red prior to baking to a warm, golden color when out of the oven.
Serve with a scoop or two of cinnamon ice cream for the perfect touch on your homemade dessert.
Now, wasn’t that easy?
Here’s my Baked Apple Recipe.
- 6 equal size baking apples (Braeburn, Jon Gold, Granny Smith, or Rome)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ cup brown sugar, packed
- 3 tablespoons butter, cut into six equal pieces
- 1 cup apple cider
- Preheat oven to 325 degrees.
- Wash apples and remove ¾ths of the core, leaving the bottom portion of the core intact. Place apples into a large oven-safe skillet.
- Mix together spices and brown sugar. Spoon into the cavity made from the core removal of each apple. Place a piece of the butter on top of the sugar and spices. Top the butter with additional sugar and spices mixture.
- Pour the apple cider into the bottom of the skillet and then cover the skillet with foil and bake for 45 minutes to 1 hour.
- Remove from the oven and serve warm.