Baked Apples Dried Berries Nuts

Sweet juicy apples baked with a cozy mix of dried berries nuts granola and warm spices make this baked apples recipe a go to treat throughout the fall and winter. The simple process creates a dessert that is both nostalgic and easy to share with family or friends. You can keep them classic or dress up each serving with a scoop of ice cream or a drizzle of caramel for an extra bit of magic.

The first time I baked these apples was during apple picking season with my kids and we all agreed the house had never smelled so good. Now it is a regular part of our cold weather weekends.

Ingredients

• Large apples: firm varieties like Honeycrisp or Granny Smith hold their shape and pick ones that feel heavy for their size

• Chopped nuts: pecans almonds or walnuts all bring nutty crunch and healthy fats choose fresh unsalted nuts for best flavor

• Dried fruit: like cranberries cherries or blueberries add tart sweetness check to make sure fruit is plump not tough

• Granola: adds a toasty oat crunch use your favorite blend and look for one without a lot of added sugar

• Brown sugar: brings just the right amount of caramel depth to balance the fruit use dark brown sugar for extra richness

• Ground cinnamon: the heart of the fall flavor profile always opt for fresh ground if possible

• Allspice and nutmeg: deepen the spiced aroma a pinch makes every bite warmer

• Unsalted butter: richens the filling and helps everything bake together use good quality butter for creamy flavor

• Water: keeps apples moist during baking and helps create a little sauce in the bottom of the pan

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to three hundred seventy five degrees Fahrenheit so it is fully hot when you add the apples. This helps them cook evenly.

Core and Prep the Apples:

Wash apples and dry them well. Use a small sharp knife to carefully cut out the core from the top of each apple stopping about half an inch from the bottom. You want to create a well for the filling without going through and keep the apple base intact to hold the filling as it cooks. If you want extra filling scoop a little extra apple flesh out with a small spoon.

Mix the Filling:

Combine the chopped nuts dried fruit granola brown sugar cinnamon allspice nutmeg and melted butter in a large bowl. Mix thoroughly so all the dry and wet ingredients are evenly combined and the spices are well distributed.

Stuff the Apples:

Spoon the filling into each apple cavity pressing down lightly and adding more on top to fill to the rim. Make sure each apple gets a mix of nuts fruit and granola rather than layers so the flavor is consistent in every bite.

Arrange and Add Water:

Place the stuffed apples upright in a snug baking dish so they do not topple over as they bake. Pour about three quarters of a cup of water around the base of the apples not over the top. This helps steam them and keeps the flesh juicy rather than drying out.

Top with Butter:

Cut cold butter into small pieces and set a piece on top of each filled apple to melt down and flavor the filling as it bakes.

Bake the Apples:

Place the dish in the oven uncovered. Bake for forty five to sixty minutes depending on apple size. Check after forty five minutes by piercing an apple with a fork. You want it soft but holding its shape with juices bubbling around the apples and a golden fragrant topping.

Cool and Serve:

Let the apples cool for at least ten minutes as they will be very hot inside. Serve warm as is or with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.

Save

My favorite part of these baked apples is the gooey filling that soaks up all the juices. Once my mom surprised me by adding extra granola and now I always do the same. She loved serving these to our family on chilly Sundays and it made every winter day feel special.

Storage Tips

Once cool store leftover baked apples in a covered container in the refrigerator. They will taste fresh for up to five days. For longer storage wrap each apple tightly then freeze in a container for up to three months. Thaw in the fridge before reheating. To reheat either bake in a covered dish at three hundred fifty degrees for ten to fifteen minutes or use a microwave in short intervals until warm. If you like the topping crisp run under the broiler for a minute after reheating.

Ingredient Substitutions

You can replace the nuts with sunflower or pumpkin seeds if you need a nut free version. Use oats or coconut flakes in place of granola if you run out. Maple syrup or honey can swap in for brown sugar use a little less as they are sweeter. Apple cider makes a great stand in for water for even more fruit flavor and moisture.

Serving Suggestions

Serve baked apples on their own for a light dessert or brunch addition. They pair perfectly with a scoop of ice cream for a classic finish. For a special breakfast try them with Greek yogurt and extra oats. You can also add them to pancakes waffles or even oatmeal to highlight autumn flavors.

Save

Cultural History

Baked apples have been a staple in kitchens for generations especially in regions where apple harvest marks the arrival of fall. Across Europe and America this treat was once a clever way to use plentiful apples and stretch pantry supplies. Today baked apples evoke a sense of warmth and comfort connecting us to the simple joys of home cooking.

Common Recipe Questions

→ What apple varieties work best for baking?

Select firm apples such as Granny Smith, Honeycrisp, or Fuji. These maintain their shape and bring balanced sweetness and tartness to the finished dish.

→ How can I personalize the filling?

Experiment by swapping in your favorite nuts, dried fruits, or granola. You could also enhance the spice profile based on your taste preferences.

→ How do I know when apples are done baking?

They're ready when a fork slides in easily and the flesh is soft but not collapsing. Monitor closely to avoid overbaking and sogginess.

→ What are serving suggestions?

Warm baked apples pair nicely with vanilla ice cream, caramel sauce, Greek yogurt, or even whipped cream. Sprinkle extra nuts for crunch.

→ How should leftovers be stored?

Cool baked apples before placing in an airtight container. Store in the refrigerator for up to five days, or freeze for longer storage.

→ Can these be made ahead?

Yes, you can prepare and fill apples a day in advance. Refrigerate, then bake when ready, adding a few minutes to the baking time if needed.