Best Baked Apples

Baked apples are a delicious fall treat brimming with a variety of warm spices and tantalizing textures. We use Granny Smith apples because they hold up well to baking and have a tanginess that pairs well with the sweet filling. A crunchy sweet combination of butter, brown sugar, pecans, oats, and cranberries adds textural contrast to the soft apples and the cool whipped cream. 

Best Baked Apples

  • Servings: 4
  • Difficulty: 30 minutes
  • Print

Ingredients

  • 4 Granny Smith apples
  • 4 tbsp unsalted butter, softened to room temperature, separated
  • 2 tbsp packed brown sugar
  • ¼ cup toasted walnuts or pecans, chopped
  • 2 tbsp old fashioned oats
  • 2 tbsp dried cranberries, chopped 
  • ¼ tsp ground cinnamon
  • 1 cup apple cider 
  • 1 cup whipped cream 

Directions

1) Peel apples and cut a ½” slice off the top, removing the stem. Using a spoon or melon-baller, scoop out 1-2 tbsp from core of each apple and discard. If needed, cut a thin slice off the bottom so apples sit flat. Place apples in a Suvie pan, cut-side up. 

2) In a large bowl, mix together 4 tbsp softened butter, 2 tbsp packed brown sugar, ¼ cup nuts, 2 tbsp old fashioned oats, 2 tbsp chopped dried cranberries, ¼ tsp ground cinnamon, and a pinch of salt. Divide mixture between apples, packing down so tops are flat. 

3) Pour 1 cup apple cider into pan around the apples. Insert pan into top of Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 30 minutes

Top Zone: Bake at 350°F for 30 minutes

4) After the apples are done cooking, allow to cool slightly, then divide between plates. Pour remaining liquid into a small saucepan and bring to a simmer over high heat. Reduce liquid until thick and bubbling, about 5 minutes.

5) Pour syrup over apples (you should have about 1 tbsp per apple) and dollop with whipped cream. 

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 430, Total Fat 28g, Total Carbohydrates 45g, Total Sodium 20mg, Total Protein 3g.

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