Baked Apples

Baked Apples

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I’ve loved Baked Apples since I was a child. I love the texture- soft and smooth like applesauce; but firm enough to hold its shape. I love scraping the apple off the skin and then eating the skin by itself. There are so many variations of this wonderful dessert. You can stuff them with dried fruits and nuts, you can pour honey or silan, brown or white sugar in the center and you can spice them as you choose. This version is one my family really enjoys.

Prep time: 15 minutes

Baked Apples

By Gloria Kobrin Published: September 2, 2016

  • Yield:

  • 8 (8 Servings)


  • 8 large Rome apples washed, labels removed
  • 3/4 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon Ground Allspice


  • 1 apple corer
  • 1 baking pan large enough to hold apples
  • foil paper


  1. Preheat oven to: 375°F. Slice off top third of each apple. Using the apple corer, carefully circle around the core and remove it. You may have to go in and do this twice. Despite your best efforts not to make a hole in the apple itself, it might happen. You can plug the hole with some of the apple you have removed with the core.
  2. Mix sugar with cinnamon and allspice. Place apples in baking pan and fill each center with sugar and spice mixture. Spread a little bit over the top of the apples as well. Pour in enough hot water to reach half way up the apples. Cover with foil and place in center of the oven. Bake apples for 30-45 minutes. In about 30 minutes, when you begin to smell the aroma wafting through your kitchen, lift a corner of the foil and peek at the apples. They are done when you see the apples coming away from the skin and puffing up. Remove pan from oven and let apples cool. Carefully lift each one out of the water and place in a serving dish. Serve warm or cold.