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Baked Apples

A simple yet elegant dessert, from Ahead of Thyme.


4 large and firm apples, rinsed and patted dry
2 tablespoons unsalted butter, softened to room temperature
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup old-fashioned whole rolled oats
¼ cup chopped pecans
3 tablespoons cranberries 
3/4 cup warm apple cider (or water)


Preheat oven to a 375°F.

Use a sharp paring knife or an apple corer to cut out the apple cores, about 3/4 down into the apple (leaving ½ inch from the bottom intact).

Then, use a small metal spoon to dig out the core and remove any seeds. Use a small knife to score them a little across the entire surface (this will help the apples from splitting in the oven when baked).

Transfer the cored apples to an 8-inch square baking pan, standing upright.

In a medium bowl, combine butter, sugar, and cinnamon together. 

Add oats, pecans, and cranberries and stir together until incorporated.

Use a spoon to stuff each apple with the oat mixture, filling it all the way to the top.

Pour warm apple cider (or water) into the bottom of the baking pan (to prevent the apples from burning).

Bake for 35-45 minutes or until the apples are cooked through and slightly soft, but not mushy.

Serve as is or with a scoop of Vanilla Ice Cream and/or caramel sauce drizzled on top.

How to store: Allow the leftover baked apples to cool to room temperature, then place in an airtight container and store in the refrigerator for up to 4 days.

How to reheat: Reheat in a 350°F preheated oven for 15-20 minutes until warmed through, or in a 350F oven for 5-10 minutes until warm. You can also reheat in the microwave in 30 second increments until warm.

How to freeze: Baked apples are ideal for freezing, as they won’t change texture like their raw counterparts. Place on a parchment-lined baking sheet and freeze until solid (2-4 hours depending on your freezer settings) and then place the frozen apples in a freezer bag and leave frozen for up to 3 months. Reheat straight out of the freezer by baking in the oven in a covered pan at 350°F for 30 minutes or until heated through.