Cider Baked Apples

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Growing up, my family used to eat apple dumplings for dinner once or twice every fall.  We would pour warm milk and sprinkle a little sugar over the top.  It was a real treat.

In recent years, I have taken to baked apples and have created a crust-free version that is wholesome and every bit as delicious as what I ate growing up.  I like to make a half dozen or so at a time.  Extras reheat beautifully and make a satisfying lunch on a chilly day.  A dollop of Greek yogurt over the top rounds out the meal.  For a dessert option, whipped cream or ice cream are equally delicious.  In the morning, I like to chop some leftover baked apple and top my morning oatmeal.

Feel free to vary the recipe by adding cranberries, raisins, a combination of nuts, or whatever sounds good to you.  Omit the coconut if you aren’t a fan.  Experimenting with different apples at the same time is a great way to determine which you prefer for baking.  That way, you can have a side-by-side comparison as to how different apples yield varying textures and sweetness after the same amount of cooking time.   I’ve tried nearly every type of apple at some point and, though no two are the same, I’d be hard-pressed to pick a favorite!

Cider Baked Apples
If you are not a coconut fan, you may simply omit this ingredient. The same goes for the chopped nuts. Depending on what you add to the stuffing mixture, you may end up with extra. Simply place any leftovers in a small zipper top bag and refrigerate for future use. When using raisins or cranberries, I like to sprinkle them around the base of the apples and allow them to bake in the cider mixture.
Yields 4-6 servings
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Ingredients
  1. 4-6 apples, depending on size (I often use a mix--Granny Smith, Golden Delicious, Staymans, Fuji, etc.)
  2. 1/4 cup old fashioned oats
  3. 1/4 cup brown sugar
  4. 1/4 cup unsweetened coconut
  5. 1/4 cup chopped nuts (I like pecans or walnuts)
  6. 1 teaspoon cinnamon
  7. 1/4 teaspoon freshly grated nutmeg
  8. 1 teaspoon butter or coconut oil per apple
  9. 1 cup apple cider
  10. Optional: fresh cranberries or raisins
  11. Toppings: Greek yogurt, whipped cream, or ice cream
Instructions
  1. Preheat the oven to 375 degrees.
  2. Slice a thin layer off the top of the apple (to hold more of the topping) and core, leaving about a half inch of the bottom in tact. (I typically use an apple corer, take the whole core out, then cut the very bottom off the core and plug the whole. I find it so much easier that way.)
  3. Set the apples in a pie plate or square baking dish. Then mix the remaining ingredients except the butter or coconut oil and cider.
  4. Stuff the holes with the oat mixture and mound slightly on top of the apples. Sprinkle a slightly rounded quarter cup around the bottom of the baking dish. This will help thicken the cider into a syrupy sauce. If using, scatter the fresh cranberries or raisins around the base of the baking dish.
  5. Pour the cider around the apples (but not on top), and then top each apple with a teaspoon of butter or coconut oil.
  6. Cover the apples loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-20 minutes or until you can poke a knife through the apple with no resistance.
  7. Serve warm with a dollop of Greek yogurt, whipped cream or ice cream, if desired.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
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Comments

  1. Bam's Kitchen

    I have a little secret to share. I love to eat apple pie for breakfast. It is not necessarily the breakfast of champions but it sure does hit the spot. Now with this little recipe I can feel a bit better about my breakfast choices with some healthy oats, raisins and even a dollop of yogurt on the top. Delicious. Take care, BAM

    Reply
    1. Ann

      Thank you for the great comment! I think apple pie would taste pretty terrific for breakfast and you are right–this would be a great substitute!

      Reply
  2. Mary Lou Keller

    and another one to try! I have wanted to try baked apples for long time and just have never done so. This is so easy and I love the tips for coring completely and then putting part of the core on the bottom! BRILLIANT!

    Reply
  3. Nadine Osborne

    I will make these as soon as I get more apples; it won’t be long, maybe I’ll be able to get some tomorrow, they look too good to wait too long.. Thank you for sharing.

    Reply
  4. Mary Lou Keller

    we have a COLD wet weekend in store and no plans to do much of anything so I am going to get in the kitchen and try more of your wonderful recipes,, including this one Ann!

    Reply
  5. Terra

    I read a baked apple recipe the other day and was hungry immediately…..it happened again! Love your recipe, and love the idea of not adding a crust around them:-) Yum, Hugs, Terra

    Reply
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