Baked Apples with Cinnamon

There is nothing quite like the comforting aroma of sweet cinnamon and roasted apples filling the kitchen on a crisp afternoon. Baked apples are the ultimate simple dessert—elegantly rustic, naturally sweet, and effortlessly satisfying without spending hours preparing a complex pastry dough.

By coring firm apples and stuffing them with a rich blend of toasted nuts, warm spices, brown sugar, and butter, you get a tender, fragrant treat where the centers turn delightfully gooey while the apple skin holds everything together.

Ingredients

(Serves 4)

• 4 large Firm baking apples (such as Honeycrisp, Cox, or Braeburn)

• 30g (1/4 cup) Pecans or walnuts, finely chopped

• 2 tbsp Light brown sugar

• 1 tsp Ground cinnamon

• 1/4 tsp Ground nutmeg or cardamom

• 2 tbsp Unsalted butter, softened

• 2 tbsp Pure honey or maple syrup

• 120ml (1/2 cup) Apple juice or warm water (for the baking dish)

The Method

1. Prep the Apples Preheat your oven to 190°C (375°F/Gas Mark 5). Wash and dry the apples. Using an apple corer or a sharp paring knife, carefully remove the core from each apple, stopping about 1/2 inch from the bottom so the tasty filling doesn't leak out into the dish.

2. Mix the Cinnamon Filling In a small bowl, combine the chopped pecans, brown sugar, ground cinnamon, nutmeg, softened butter, and 1 tablespoon of honey. Mix until a thick, aromatic crumble paste forms.

3. Stuff and Pack Place the prepared apples upright in a small ceramic baking dish. Generously spoon the cinnamon-nut filling into the cavity of each apple, pressing down gently so they are filled to the top.

4. Bake to Tender Perfection Pour the apple juice or warm water into the bottom of the dish around the apples to create steam and keep the skins supple. Drizzle the remaining tablespoon of honey over the tops. Bake for 35 to 45 minutes until the apples are tender when pierced with a knife, but still hold their shape.

5. Serve Warm Spoon the warm pan juices back over the tops of the apples before serving. Enjoy warm with a scoop of vanilla bean ice cream, a dollop of thick Greek yogurt, or a splash of cold double cream!

Chef's Tips & Flavor Pairings

Choosing the Right Apple: Stick to sturdy varieties that hold their structure well when heated, like Honeycrisp, Braeburn, or Cox. Avoid soft apples like McIntosh, as they collapse into applesauce under high heat.


A Touch of Salt: Add a tiny pinch of flaky sea salt into the nut filling to cut through the sweet sugar and bring out the deep caramel notes.