Apples by Clementi is a comforting baked apple dish where whole apples are cored, filled with a buttery brown sugar and oat mixture, and roasted until tender. It works beautifully because the apples soften into a jammy, spoonable texture while the filling turns crisp and caramelized, creating a warm dessert that tastes like autumn in a bowl. Serve it with vanilla ice cream or a drizzle of heavy cream for a simple yet impressive treat.
Ingredients
- 4 large baking apples (such as Honeycrisp, Fuji, or Braeburn) – about 2 lb (900 g) total
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (60 g) old-fashioned rolled oats
- 1/2 cup (60 g) chopped pecans or walnuts
- 1/4 cup (55 g) unsalted butter, softened, plus 1 tbsp (15 g) for greasing
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (120 ml) apple cider or water
- 1 tbsp (15 ml) lemon juice (optional, to prevent browning)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch (or similar) baking dish with the 1 tbsp (15 g) of butter.
- Wash and dry the apples. Using an apple corer or a small paring knife, remove the core from each apple, leaving the bottom intact to form a cup. If you have an apple corer, push it through from the top; if using a knife, cut a cone-shaped core out from the top. You want a cavity about 1 inch (2.5 cm) wide. Optional: rub the cut surfaces with lemon juice to prevent browning.
- In a medium bowl, combine the brown sugar, oats, chopped nuts, cinnamon, nutmeg, and salt. Add the softened butter and mix with a fork or your fingers until the mixture is crumbly and well combined.
- Stuff each apple cavity with the oat mixture, packing it gently. Place the apples in the prepared baking dish. If there is extra filling, sprinkle it around the apples in the dish.
- Pour the apple cider (or water) into the bottom of the dish, not over the apples. This creates steam and helps the apples soften.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and continue baking for another 15–20 minutes, basting the apples with the pan juices once or twice, until the apples are tender when pierced with a fork and the filling is golden and bubbling. The apples should be soft but not collapsing.
- Let the apples rest for 5 minutes before serving. Spoon some of the pan syrup over each apple.
Tips
- Choose the right apple: Use firm, slightly tart apples that hold their shape when baked, like Honeycrisp, Fuji, Braeburn, or Granny Smith. Avoid mealy varieties like Red Delicious, which turn to mush.
- Don’t overstuff: The filling expands as it bakes, so pack it loosely. Overpacking can cause the filling to spill out and burn on the dish.
- Make it gluten-free: Use certified gluten-free rolled oats and ensure your brown sugar is gluten-free (most are). The recipe is naturally dairy-free if you substitute the butter with coconut oil or a plant-based butter.
- Check for doneness early: Oven temperatures vary. Start checking the apples at the 40-minute mark. A knife should slide in with little resistance, but the apple should not be falling apart.
Serving Suggestions
Serve the baked apples warm, spooning the syrupy pan juices over the top. A scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream balances the warm spices beautifully. For a brunch twist, serve them alongside Greek yogurt or as a topping for oatmeal. They also pair well with a slice of sharp cheddar cheese, a classic New England combination.
Variations
- Dried fruit: Add 1/4 cup (40 g) of raisins, dried cranberries, or chopped dried apricots to the filling.
- Spiced: Add 1/2 teaspoon of ground ginger or cardamom, or a pinch of cloves, to the filling.
- Caramel apple: After baking, drizzle each apple with warm caramel sauce and a sprinkle of flaky sea salt.
- Stovetop version: Place the stuffed apples in a large pot with the cider, cover, and simmer over low heat for 30–40 minutes, until tender. This works well if you don’t want to heat up the oven.
Storage and Reheating
Store 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 are best enjoyed within 2 days. You can also freeze the baked apples for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use any apple variety? Yes, but firm, tart apples work best. Granny Smith, Honeycrisp, Fuji, and Braeburn are excellent. Softer apples like McIntosh or Red Delicious will break down too much and become saucier, which is fine if you prefer a compote-like texture.
Do I need to peel the apples? No, leaving the skin on helps the apples hold their shape during baking and adds fiber. If you prefer a more tender texture, you can peel them, but the baking time may reduce slightly.
Can I make this ahead of time? Yes, you can assemble the stuffed apples up to a day in advance. Store them covered in the refrigerator, then add the cider and bake as directed. You may need to add 5–10 minutes to the baking time if they go into the oven cold.
What can I use instead of apple cider? Water, apple juice, or even white wine work well. Apple juice will make the syrup sweeter; water is neutral. If using wine, choose a dry white like Sauvignon Blanc for a sophisticated twist.
Why are my apples not softening? This usually happens if the apples are too firm or the baking time is too short. Make sure to cover the dish with foil for the first 30 minutes to trap steam, and test with a fork. If they are still hard, continue baking in 5-minute increments.
Can I double the recipe? Absolutely. Use a larger baking dish (like a 9×13-inch) and increase the cider to 3/4 cup (180 ml). Baking time may increase slightly; just check for doneness.
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- Slow Cooker Ham: Easy Crock Pot Recipe
- Slow Cooker Pork Roast with BBQ Sauce Recipe
- Simmering Short Ribs Recipe: Tender & Rich
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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