Baked apples that highlight the juicy and fresh apples, buttery cinnamon flavor with a flaky crispy crust. An ultimate fall treat for both kids and adults.
It’s no secret that autumn is sweater weather. Nothing feels better than being able to wear a big, cozy and extremely soft piece of clothing. As I walked to the grocery today, there was a true sense of autumn in the air. Golden leaves lay scattered on the ground, crispy and yellow turning red, the smoke of wood fire drifted to my nostrils. Days seem to get shorter than nights and I am here to enjoy the last rays of sun warming my skin.
Apples are the pure beauty this season. I’m glad that I bought so many apples to enjoy from the trip to Apple Hill in the last 2 weeks. I’ve also made my own apple cider, apple bread, apple scones to celebrate the essence of fall time with my family. There are still four apples left in the fridge, some pie crust dough leftover from making pumpkin pie for Thanksgiving and I am thinking of freshly baked apples using the leftovers.
I wasn’t planning to write this post as it is simple and easy to make. I don’t even want to call it a recipe. As I want to keep it, I have to write it down and here is what you have from me. All you need is a pie crust dough, some apples, butter and fall spices like cinnamon and nutmeg. You can pick any kind of apples you like but the best apples to bake with are apples with a firm flesh. A classic good oldie that I like to use is Granny Smith, Honey Crisp and Gala. Bake until the crust is golden and apples appear slightly soft.
Serve baked apples with a cup of hot chai latte, you call for a chilly night.
More Apple Recipes To Try:
- 1 pie crust dough (use 1/2 my pie crust recipe on my blog)
- 2 medium apples
- 3 tablespoons (42g) unsalted butter, melted
- 2 tablespoon (22g) brown sugar
- 2 teaspoons (5g) ground cinnamon
- 1 egg yolk, beaten
- Preheat oven to 350ºF/175ºC. Line a baking pan with parchment paper. Set aside.
- Wash then cut the apple into halves, remove seeds from the core of apples. Cut some strips on the top using a sharp knife (it should be 2-3 strips for small apples and 3-4 strips for medium apples
- On a well-floured surface, roll pie crust dough into a 1/8-inch thick large circle. Cut the dough into squares. Each square should be bigger than the apple. Place the apple on top, using a knife to trim the edge to an apple shape. Place them on prepared baking pan.
- Make the mixture: In a small bowl, mix melted butter, sugar, cinnamon and beaten egg yolk together. Brush the top of each apple with the mixture.
- Bake for 35-45 minutes until the crust is golden brown and the apples appear slightly soft. For softer, mushier baked apples, bake extra 10-15 minutes. The time depends on how firm your apples were and how soft you want them to be.
- Remove apples from the oven. Sprinkle with powdered sugar if desired. Serve warm with whipped cream or ice cream. Store leftovers in the refrigerator for up to 3 days.