Cinnamon Pecan Baked Apples
Whole apples stuffed with a buttery oat, pecan and brown sugar filling and baked in cider until tender. A weeknight dessert that tastes like apple pie.
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 5 min
- Total
- 1 hr 5 min
- Makes
- 4 apples
- Level
- Easy
When the farmers market is overflowing with apples, this is the quickest way to turn them into dessert. There is no crust to roll: you core the apples, pack them with a crumble-style filling and let the oven do the rest.
Choose apples that hold their shape when baked, such as Honeycrisp, Braeburn, Jonagold or Rome. Softer apples like McIntosh collapse.
Method
Heat the oven
Heat the oven to 375°F (190°C).
Core the apples
Using a melon baller or small spoon, scoop out the core of each apple from the top, leaving the bottom ½ inch intact so the filling stays put. Make the opening about 1 inch wide. Stand the apples in a small baking dish.
Make the filling
In a bowl, combine the brown sugar, oats, pecans, raisins, cinnamon, nutmeg and salt. Add the butter and rub it in with your fingertips until clumpy.
Fill and bake
Pack the filling into the apples, mounding it on top. Pour the cider into the dish around the apples. Bake for 35 to 45 minutes, basting with the cider twice, until the apples are tender when pierced with a knife but not collapsing.
Serve
Let rest for 5 minutes. Spoon the pan juices over the apples and serve warm with vanilla ice cream or Greek yogurt.
Tips for success
- Peel a thin strip of skin around the middle of each apple to stop them from splitting in the oven.
- Swap the pecans for granola if you want an even quicker filling.
Storage and make-ahead
Refrigerate leftovers for up to 3 days. Reheat in the microwave or a 350°F oven. They are also good cold for breakfast.
