Apples in a Basket is a classic, comforting dessert where hollowed-out apples are filled with a sweet, spiced mixture—often oats, nuts, and dried fruit—and baked until tender. The “basket” is the apple itself, and the filling nestles inside like a treasure. This recipe works beautifully because the apples soften and release their juices as they bake, creating a naturally sweet sauce that mingles with the crunchy, buttery filling. It’s a simple, rustic dessert that tastes like fall in every bite.
Ingredients
- 4 large baking apples (e.g., Honeycrisp, Fuji, or Gala), about 2.5 lb (1.1 kg) total
- 1/2 cup (45 g) old-fashioned rolled oats
- 1/2 cup (60 g) chopped pecans or walnuts
- 1/4 cup (50 g) packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp (42 g) unsalted butter, cold, cut into small pieces, plus more for greasing
- 1/4 cup (30 g) dried cranberries or raisins
- 1/2 cup (120 ml) apple cider or apple juice
- 1/2 cup (120 ml) water
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the apples snugly (an 8×8-inch or 9-inch round dish works well).
- Wash and dry the apples. Using a paring knife or an apple corer, cut off the top 1/2 inch (1.25 cm) of each apple and set the tops aside. Scoop out the core and seeds, leaving the bottom intact to form a cup. Remove enough flesh to create a cavity about 1.5 inches (4 cm) wide, but leave the walls about 1/2 inch (1.25 cm) thick. Discard the cores (or save for another use).
- In a medium bowl, combine the oats, pecans, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs. Stir in the dried cranberries.
- Spoon the filling evenly into the cavities of the apples, packing it gently and mounding any extra on top. Place the apples in the prepared baking dish.
- Pour the apple cider and water into the bottom of the dish, being careful not to pour over the tops of the apples. The liquid should come up about 1/4 inch (0.6 cm) around the apples.
- Cover the dish loosely with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 15–20 minutes, until the apples are tender when pierced with a fork and the filling is golden and crisp on top. The total baking time may vary depending on the size and variety of your apples.
- Let the apples rest for 5 minutes before serving. Serve warm, spooning some of the pan juices over each apple.
Tips
- Choosing apples: Use firm, slightly tart apples that hold their shape when baked, such as Honeycrisp, Fuji, or Gala. Avoid McIntosh or Red Delicious, which turn to mush.
- Make ahead: You can assemble the apples and fill them a few hours ahead. Keep them in the fridge, then add the liquid and bake when ready. You may need to add 5–10 minutes to the baking time if starting from cold.
- No apple cider? Substitute with orange juice or a mix of half water and half maple syrup for a different flavor profile.
- Prevent tipping: If your apples are wobbly, slice a tiny bit off the bottom to create a flat surface—just don’t cut through the base.
Serving Suggestions
Serve these baked apples warm, either on their own or with a scoop of vanilla ice cream, a drizzle of heavy cream, or a dollop of whipped cream. They also pair well with a slice of sharp cheddar cheese for a savory contrast, or with a spoonful of Greek yogurt for breakfast. The pan juices are delicious spooned over the top.
Variations
- Gluten-free: Use certified gluten-free oats or substitute with quinoa flakes for a similar texture.
- Nut-free: Replace the pecans or walnuts with sunflower seeds or pumpkin seeds. Toast them lightly first for extra flavor.
- Dried fruit swap: Use chopped dates, figs, or apricots instead of cranberries or raisins.
- Spiced version: Add 1/4 tsp ground ginger and a pinch of ground cloves to the filling for a more warming spice profile.
- Stuffed with rice: For a heartier dessert, mix the filling with 1 cup of cooked rice (about 150 g) and a splash of milk.
Storage and Reheating
Store any leftover baked apples in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat in 30-second intervals until warm, or reheat in a 350°F (175°C) oven for 10–15 minutes. The apples will soften further upon reheating, so they may lose some structure. You can also enjoy them cold, chopped into yogurt or oatmeal.
Frequently Asked Questions
Can I use a different type of apple? Yes, but choose firm varieties like Granny Smith, Braeburn, or Pink Lady. Softer apples will break down too much during baking.
How do I know when the apples are done? They should be tender when pierced with a fork, but still hold their shape. The filling should be golden and bubbling. Start checking at the 40-minute mark.
Can I make this in a slow cooker? Yes, place the filled apples in the slow cooker, add the liquid, and cook on low for 3–4 hours or on high for 1.5–2 hours, until tender. The tops won’t get crispy, but you can broil them for 2–3 minutes after.
What if I don’t have apple cider? Use apple juice, water, or a mix of water and maple syrup. Each will change the sweetness slightly.
Can I prepare the filling in advance? Absolutely. The filling can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before filling the apples.
Do I need to peel the apples? No, the skin helps the apples hold their shape during baking and adds texture. If you prefer a softer texture, you can peel them, but baking time may be slightly shorter.
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