If you’re craving a cozy, naturally sweet treat that feels like a warm hug from the inside, you can’t go wrong with this Baked Apples with Cinnamon and Nuts Recipe. It’s a classic dessert that’s simple to whip up anytime you want something comforting but not too heavy. I love making it in the cooler months when the kitchen fills with that toasty, fragrant cinnamon aroma—makes any day instantly better!
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Why You’ll Love This Baked Apples with Cinnamon and Nuts Recipe
This baked apples recipe brings the perfect balance of tender fruit and crunchy nutty filling kissed by warm cinnamon and brown sugar. It’s a snap to prepare but delivers a dessert experience that feels homemade and heartwarming every time.
- Texture you want: Soft, juicy baked apple with a crunchy, slightly caramelized nutty center.
- Flavor that pops: The cozy sweetness of cinnamon and brown sugar brightened by fresh apple tartness.
- Everyday ingredients: No need for fancy extras—just apples, sugar, nuts, butter, and cinnamon.
- Works for any night: Perfect for weeknights or special occasions, with minimal hands-on time.
Ingredient Spotlight
Choosing the right apples and nuts can really make or break your Baked Apples with Cinnamon and Nuts Recipe. I always pick firm apples that hold their shape well and nuts that add a fresh, toasty crunch. Here are some simple tips on key ingredients and how to swap things out without losing that signature flavor and texture.
- Apples: Look for Granny Smith or Honeycrisp for balance of tartness and sweetness with firm flesh that won’t turn mushy.
- Brown sugar: Use light or dark based on your sweetness preference; dark brown sugar adds a deeper molasses note.
- Nuts: Walnuts or pecans offer great texture and a subtle buttery flavor—toast them lightly for extra depth.
Seasonality & Sourcing
When apples are at their peak in fall and winter, you’ll find the best prices and flavors for this Baked Apples with Cinnamon and Nuts Recipe. Farmers markets and local orchards can offer fresher apples with better firmness than grocery store staples. For nuts, buying them raw and toasting at home enhances that fresh, toasted aroma. You can also snag great deals on bulk brown sugar and cinnamon year-round, making this recipe budget-friendly all winter long.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C). While it warms, core the apples carefully—leaving the very bottom intact so the filling doesn’t slip through. I like to use a small paring knife or an apple corer for neat, clean holes. Avoid over-coring or puncturing the bottom; otherwise, the delicious filling will leak out during baking, and you’ll lose all of that lovely sugar syrup in the pan.
Step 2 — Cook & Build Flavor
Mix the brown sugar, cinnamon, and chopped nuts in a small bowl to create the filling. Stuff the mixture firmly into each apple’s core cavity, then top each with a tablespoon of butter. Place the apples upright in a baking dish and pour half a cup of water around them to keep things moist. Bake for 30 to 40 minutes—when the apples are tender but still hold their shape—and watch the filling bubble up golden and caramelized. If your apples need a little extra time, tent loosely with foil to avoid over-browning.
Step 3 — Finish & Rest
Once out of the oven, let your apples sit for 5 minutes in the pan so the juices thicken up and the flavors meld together. This resting step keeps the baked apples moist without becoming soggy. You’ll notice the syrup is beautifully glossy and coats each bite perfectly. Serve warm with a drizzle of the syrup—trust me, it’s the best part!
Troubleshooting Baked Apples with Cinnamon and Nuts Recipe
If your baked apples turn out dry, try adding a little more water next time or covering the dish loosely with foil after 20 minutes of baking. To avoid blandness, don’t skimp on the cinnamon or nuts—they bring essential warmth and crunch. If the nuts get soggy, toss them with a tiny bit of butter before mixing to help them toast inside the apple rather than steam. These simple tips help keep your Baked Apples with Cinnamon and Nuts Recipe reliably delicious.
Pro Tips
From my kitchen to yours: go easy on pre-stuffing the apples too quickly before baking to prevent sogginess, and use room-temperature butter so it melts evenly inside the filling. These little details elevate the texture and flavor big time.
- Heat control: Keep oven temperature steady at 375°F for tender apples with caramelized nut filling.
- Timing window: Check for doneness at 30 minutes to avoid overly mushy apples.
- Make-ahead move: Core and stuff apples a few hours ahead, then refrigerate until baking.
- Avoid this pitfall: Don’t skip adding water to the baking dish—it keeps apples moist and creates that luscious syrup.
Variations & Substitutions
Want to switch things up? Try adding raisins or dried cranberries into your nut mixture for bursts of chewy sweetness. For a dairy-free take, swap butter with coconut oil—it adds a subtle tropical note. If you’re avoiding nuts, sunflower seeds or oats make nice alternatives for crunch. No matter your pantry or preferences, this Baked Apples with Cinnamon and Nuts Recipe adapts beautifully.
Great Debates
Some folks swear by butter for richness while others prefer olive oil or coconut oil for a lighter or dairy-free option. Both work—just remember butter gives that classic caramel flavor and silky mouthfeel, while oils might shift the aroma subtly. It mostly comes down to what you enjoy and what you have on hand!
Make-Ahead, Storage & Freezing
You can prepare these apples fully ahead and store them covered in the fridge for up to 48 hours—just reheat gently before serving. For leftovers, they keep well in an airtight container for 3-4 days. Freezing baked apples is possible but best for the baked fruit without the nut topping to avoid sogginess; thaw overnight in the fridge and warm in the oven. Freshly baked is always best though, especially for that crispy nutty topping!
Yield & Conversions
This recipe makes 4 generously stuffed baked apples, perfect for 4 servings. To double, simply double all ingredients and space apples out on two baking trays for even cooking. For vegan swaps or smaller portions, halve the recipe easily. Metric conversions: 4 large apples (about 800g total), 50g brown sugar, 5g cinnamon, 30g nuts, 60g butter, 120ml water.
Serving Ideas & Pairings
Serve your baked apples warm with a scoop of vanilla ice cream or a dollop of whipped cream to make it feel festive. A drizzle of honey or maple syrup on top elevates sweetness naturally. For an adult twist, a splash of warm brandy or rum over the apples before serving adds depth. Simple toasted granola sprinkled on top brings extra texture if you want a little crunch contrast beyond the nuts.
FAQs
Absolutely! While Granny Smith and Honeycrisp are my go-to for their balance of tartness and firmness, other crisp apples like Fuji or Pink Lady will work fine. Just avoid very soft varieties that might turn mushy when baked.
Yes, you can core and stuff the apples a few hours ahead and keep them covered in the fridge until baking. Just allow a bit more baking time if they’re cold when going into the oven.
Walnuts and pecans are traditional, providing great crunch and flavor. You can substitute almonds or hazelnuts. If you’re allergic or want a nut-free dessert, try chopped oats or sunflower seeds for texture.
Store leftovers covered in an airtight container in the fridge for up to 4 days. Reheat gently in a warm oven or microwave before serving to restore softness and aroma.
Notes, Tools & Special Equipment
For this Baked Apples with Cinnamon and Nuts Recipe, having a small apple corer or paring knife is key for neat preparation. Use a medium-sized baking dish to hold apples snugly without crowding. No special thermometer needed—just watch for tender but intact apples during baking. If you use glass or ceramic dishes, the apples bake evenly and look pretty for serving straight from the oven.
PrintPrintable Recipe 📖
Baked Apples with Cinnamon and Nuts Recipe
Delicious baked apples stuffed with a cinnamon-sugar and nut mixture, perfect as a warm dessert or a comforting snack. This simple recipe combines tender baked apples with the rich flavors of brown sugar, cinnamon, and butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 large apples (such as Granny Smith or Honeycrisp)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped nuts (such as walnuts or pecans)
- 4 tablespoons butter
- ½ cup water
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure a properly heated environment for baking the apples evenly.
- Core Apples: Core each apple carefully, making sure to leave the bottom intact to create a well for the delicious filling without causing leakage during baking.
- Mix Filling: In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts to create a flavorful, aromatic filling mixture.
- Stuff Apples: Fill each cored apple with the sugar-nut mixture, packing it firmly, then top each apple with a tablespoon of butter to add richness and moisture during baking.
- Arrange and Add Water: Place the stuffed apples upright in a baking dish, then pour the half-cup of water into the bottom of the dish to keep the apples moist and create a slight steam effect.
- Bake: Bake the apples in the preheated oven for 40 minutes, or until they become tender and easily pierced with a fork.
- Serve Warm: Serve the baked apples warm, optionally drizzling with the pan juices for added sweetness and flavor.
Notes
- Choose firm apples like Granny Smith or Honeycrisp to hold their shape during baking.
- For a sweeter treat, you can add a drizzle of honey or maple syrup before baking.
- If you prefer a nut-free version, omit the nuts or substitute with raisins or dried cranberries.
- Serve with vanilla ice cream or whipped cream for an indulgent dessert.
- Make sure the water level in the baking dish is sufficient to prevent the apples from drying out.
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