Pioneer Woman Baked Apples

Pioneer woman baked apples are an easy fall dessert with honeycrisp apples, brown sugar oats and a splash of apple cider, ready in 50 minutes. That makes them a go-to for Thanksgiving, weeknight treats or holiday potlucks, since you only need four apples and one bowl to get started.

Scooping a wide cavity in each apple decides how well the filling crisps, because a shallow hole forces it to dome up and fall off. Instead, go about three tablespoons deep so the butter melts down through the oats rather than running over the sides.

Apple cider in the pie plate works as both a steam bath and a basting glaze, keeping the skins tender while the tops crisp. But most baked apple recipes skip liquid or just add water, which leaves you with dry, wrinkled fruit.

Pioneer Woman Baked Apples

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

428

kcal

Whole cored apples packed with a buttery oat and cranberry crumble, then baked in a honey-apple cider bath until fork-tender and caramelized on top.

Ingredients

• 6 tbsp. unsalted butter, diced and softened
  

• 1/2 c. old fashioned oats
  

• 6 tbsp. light brown sugar
  

• 1/4 c. dried cranberries
  

• 1 tsp. cinnamon
  

• 1/4 tsp. kosher salt
  

• 4 medium honeycrisp or cortlandt apples
  

• 1/4 c. apple cider
  

• 2 tbsp. honey
  

• Ice cream, for serving

Directions

• Make the filling: Preheat the oven to 375°, then combine the butter, oats, sugar, cranberries, cinnamon and salt in a medium bowl. Then mix with your fingertips until everything holds together and set it aside.
• Core and stuff the apples: Using a paring knife, cut out the core and stem of each apple while leaving the bottom 1/2 inch intact. Then scoop out any remaining seeds with a small spoon to form about a 3-tablespoon cavity before stuffing each apple with the oat mixture.
• Bake and baste: Pour the apple cider and honey into the bottom of a pie plate and whisk to combine, then arrange the apples crumb side up. Then bake until tender when pierced with a fork, 30 to 40 minutes, basting the sides every 15 minutes with the cider from the plate. Once the apples are golden, serve them warm with big scoops of ice cream.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Victorinox 3.25-inch paring knife, Zeroll original ice cream scoop, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different dried fruit instead of cranberries?

You can swap the dried cranberries for raisins, chopped dried cherries or diced dried apricots, since they all soften the same way in the oven. Chopped pecans or walnuts also work if you want crunch over chew, and mixing half nuts with half fruit gives you both textures.

How long do baked apples keep in the fridge?

Baked apples keep well in an airtight container for up to 3 days in the fridge, since the cider glaze helps the flesh stay moist. Then reheat them in a 350° oven for about 10 minutes, because the microwave tends to make the oat topping soggy.

Can I prep baked apples the night before?

You can core and stuff the apples a day ahead, then wrap the plate and refrigerate until ready. Since they will be cold, add about 5 extra minutes to the bake time. Then pour the cider-honey into the plate right before baking so it reduces fresh.

What can I use instead of a pie plate?

Any oven-safe baking dish that holds the apples snugly works well, so a square 8x8 pan or a small casserole dish are both good options. The key is keeping them close together so the cider pools around the fruit instead of spreading too thin, which makes basting easier.

Why did my baked apples collapse in the oven?

Apples that fall apart are usually a softer variety like McIntosh or Gala that cannot hold their shape under heat. Instead, stick with firm types like Honeycrisp or Cortland, and avoid scooping the cavity too wide since thin walls give out first.