The Best Baked Apples


There’s a quote by George Bernard Shaw that goes like this: “If you have an apple and i have an apple and we exchange these apples then you and i will still have one apple. But if you have an idea and i have an idea and we exchange these ideas, then each of us will have two ideas.” The moral of the story? ..euh… i don’t know… but if you have a million dollar idea, send it to me and i’ll send you some baked apples in return, deal?

When the weather turns bad, i turn to apples, but i’m also a little bit flakey so if you are reading this from under a palm tree in some exotic location know that i would trade my apples for your pineapples in a New York minute. This recipe is a favorite at work and one of the first one i published on my old blog with [gulp].. pictures taken with an  iphone. What was i thinking!? You deserve much better than that my friends which brings us to this updated version.


These baked apples are stuffed with a mixture of apricots, raisins, walnuts, brown sugar and butter and cooked in orange juice. The cinnamon stick imparts some cinnamon-ey aroma of course but also act as the “apple stem”. Clever, eh? Baste the apples as the orange juice reduces and they will take on that beautiful golden color and serve them with the remaining syrup. When it’s done, the apples are so soft you can eat them with a spoon. It’s a delicious dessert with great visual appeal and needless to say, an healthier alternative to the good ol’ apple pie.

Now, where is my million dollar idea?

  • Baked Apples with Apricots, Raisins & Walnuts,

    • Serves 4


    • For the baked apples
    • 4 apples (Cortland, Granny Smith, Golden Delicious or Winesap…), cap off, peeled and cored (see pic above)
    • 1 cup dried apricots, diced
    • 1/2 cup dried raisins (or cranberries)
    • 1/2 cup walnuts, roughly chopped
    • 1/2 cup dark brown sugar
    • 4 tablespoons butter, softened
    • 4 cinnamon sticks
    • 4 oranges, juiced
    • baked-apples-3

      For the baked apples:
    • Preheat the oven to 350′F.
    • Cut off the cap of each apple, peel and core (see picture below).
    • In a medium bowl, mix the apricots, raisins, walnuts, brown sugar and butter until well combined. (You can soak the dried fruit in a Grand-Marnier syrup ahead of time if you want.)
    • Divide the stuffing equally between the apples, replace the cap and put a cinnamon stick in place of the apple stem.
    • Place the apples in a shallow oven dish and pour the orange juice over them.
    • Bake for 1 hour basting the apples with the orange juice, every 10 minutes or so (The apples are ready when soft, golden and shiny and the juice is reduced to a glaze).
    • Serve immediately or at room temperature.
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  • Tokyo Terrace

    What a beautiful, elegant, yet rustic dessert! I love anything apple when it comes to dessert and this looks like it could become a new favorite very quickly. I love the presentation!

  • nithya at hungrydesi

    Wow really beautiful dessert that also sounds amazing..bookmarking this for a nice dinner.

  • Ciaochowlinda

    Just love that cinnamon stick idea and the apricots – I’ll have to try this next time I make baked apples.

  • Stacey Snacks

    I make mine very similar, next time I will try the apricots….they look beautiful. I can smell them from the here!

  • DianaHayes

    That’s my favorite quote. Instead of trying to one up we should share the knowledge and work together. Seriously, those apples look great.

  • Jaden

    I’ll send you an idea for a box of apples!

  • cakebrain

    My million dollar idea for you is that you ought to write a cookbook!
    I have 5 pounds of local apples sitting in my cool basement and they’re screaming to be made into that dessert!

  • Bee

    Trade your apple with a freshly opened coconut in Penang! LOL.

  • Peter

    Stephaaane, love the baked apples, especially the cinnamon stick.

    These remind me of the baked apples in Thessaloniki tavernas.

  • Melanie

    I love the way the baked apples look–lovely how you keep the tops on–they look delicious and sweet. Will try them this way with the stuffing–yum–apricots-cranberries–

  • mel h….

    i wish you posted this recipe earlier in the month when i had a bunch of apples i couldn’t get rid of fast enough… :)
    elegant post, as usual!

  • Rose

    My ideas are in the mail, are my apples!? These are GORGEOUS! I love them. I could eat them all…. I’ll be checking my doorstep daily 😀

  • James

    Would have to be the golden delicious for me. Was looking at the cinnamon and thinking…. mulled wine apples.

  • mochachocolatarita

    baked apple pictures taken with iphone (apple) HAHAHAHAH!!!!! so adorably geeky, zenman…(keep in mind that i don’t say the word “adorable” every day heheheh)

  • T.W. Barritt at Culinary Types

    One of my favorite desserts, and this is a truly elegant presentation.

  • Marie

    Stunning photo, and the cinnamon stick tops it off just beautiful. I will make this, can’t wait!

  • Tavolini

    What a good idea! I love the little apple caps :)

  • uncle dee

    mmm.. nice.

  • giseleveiga

    WOW!!! No words can express what I´m feeling!

  • Jen@Tiny Urban Kitchen

    Wow these look incredible! Heh, many of my old posts also have sort of sad photography. Good idea in updating them with new photos!

  • Mel @

    yums… and not too daunting this time :)

  • tom | tall clover farm

    Great recipe and if I may recommend some nice apple varieties for baking, Bramley’s Seedling tops my list, followed by York and Jonagold, though Golden Delicious is all around good choice too.

  • Morta Di Fame

    This looks great!

  • Jared

    Tried this recipe this weekend and it turned out great. I did sautee the ingredients first with butter and add granola to it to give it more texture. The apples I used were a little mushy, so they fell apart during baking, might try a different type next time. Thanks for the recipe.

  • Domina

    Thank You for so delicious dessert! :-) Greetings from Poland!