Fall Harvest Comfort Dessert: Easy Baked Apples

Looking for a quick, easy AND economical dessert idea? This one’s for you! I have a few different ways listed below showing how to make baked apples. There are hardly any ingredients required and boy, does this ever hit the spot after the evening meal.

If you have fruit that needs to be used up quickly because it’s starting to turn, this is just the ticket though the firmer they are the nicer the result.

Plan on making a few extra to keep in the refrigerator for a few days…they’re sure to go quickly.

Don’t Miss Them: I have a few tips listed at the bottom of the page, these will help you get the best results possible…though really, you don’t need to be a fancy pastry chef or baker for this simple dessert to turn out lovely. Enjoy!

First Version

6 medium apples
1 cup light corn syrup

  • Preheat oven to 350°F.
  • Wash and core fruit then peel the top of each 1/4 to 1/3 of the way down (peeling the top is optional).
  • Arrange pieces in a shallow ovenproof dish (peeled end up). Drizzle the corn syrup evenly over each.
  • Heat for 45 minutes or until done, basting with the liquid 2 or 3 times before done.

Another Variation:

6 medium apples
1/3 cup sugar
1/2 cup water
2 TBS fresh lemon juice or zest of 1 lemon
1/8 tsp salt

  • Follow the steps above, instead of corn syrup this recipe will have you make a syrup first. Mix the all the ingredients together (except for the fruit) and bring to a boil. Stir for a minute or two for it to thicken then remove from heat and pour evenly over pieces (as directed above).
  • Place in the oven for 45 minutes. To hasten time, you can cover the dish with foil while baking (reduces cooking time to 30 minutes).

With Brown Sugar & Cinnamon

6 large apples
2/3 cup brown sugar (firm pack)
1/2 tsp cinnamon
2 TBS butter
1/2 cup apple cider*

  • Preheat oven to 350° F.
  • Core leaving the last 1/2″ of the bottom of fruit intact (meaning: do not core all the way through).
  • Peel 1/2″ around the top.
  • Mix the brown sugar and cinnamon together then evenly pack this mixture into each (save a bit for later).
  • Place in a shallow ovenproof dish (right side up) then dot with butter. Sprinkle the remaining brown sugar and cinnamon across the tops.
  • Pour the cider into the dish.
  • Cover with lid or foil and cook until done (about one hour).

*Can also use juice or water


  • If they aren’t browned after baking, you can set them under the broiler for a couple minutes.
  • The best varieties to use are those that are firm. A few suggestions: Delicious, Granny Smith, Cortland and Rome Beauty.
  • The top part is peeled to prevent the fruit from splitting. If you prefer to keep it on, try removing part of the peel around the top center stem and that may be enough to help prevent the skin splitting. Another option is to cut around the top part of the apple to make a lid.
  • Serve warm with ice cream, yogurt or whipped cream for a nice Fall treat. Can also be refrigerated for about 3 days (then warmed in the microwave).
  • If using the third recipe that is stuffed with brown sugar mixture, try adding chopped walnuts and/or raisins for an extra treat. Quick cooking oats mixed in is another idea.
  • Cooking times may vary due to size, they are done when fork-tender.

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