Baked Apples

With Apple Cider Carmel Sauce

And Whipped Cream



Have you ever thought about the fact that we have an emotional attachment to foods that directly correlates to when it is harvested? For example, in the spring, especially for Easter dinner we think of eating tender asparagus, just like the 4th of July cries out for fresh strawberries, while autumn tells us it is time to enjoy all things apple – from apple picking to apple cider doughnuts, and baked apples!

Baked apples make me think of fall and my Mother, as she is the person who first introduced me to this simple but delicious addition to any meal, especially at this time of year; they are also a wonderful alternative to apple pie.

Basically, the apple should be washed, cored, and stuffed with brown sugar and spices, topped with a dab of butter and served warm. Preparing to serve them for a special dinner party, along with homemade Pumpkin Pie, I added a few extra decadent touches that make them not only suitable for Sunday dinner but for company, as well.






One Apple per person, plus a few extra just in case

¼ Teaspoon of each of the following, per Apple




All Spice

1 Tablespoon of Apple Cider, per Apple

Plus enough Apple Cider to make sure the Apples are at least one third covered with Cider

1 Tablespoon of Butter – to Butter the baking dish

Plus 1 Teaspoon of Butter per Apple

½ Teaspoon of Raisins, Dried Cranberry’s, Currents, per Apple

½ Teaspoon of Nuts – optional

1 Tablespoon of Brown Sugar

Maple Cream – I used Stonewall Kitchen’s


Apple Cider Carmel Sauce


Liquid from Baked Apples

½ Cup of Butter

½ Cup of Brown Sugar

1 Tablespoon of Vanilla

Dash of Salt

Additional Spices, to taste


Whip Cream

Heavy Whipped Cream


Powdered Sugar





Preheat oven to 350 degrees

Wash and core each Apple

Butter a baking dish and place the Apples side by side

Spoon Apple Cider into the center of the Apple

Sprinkle Cinnamon, Ginger, Nutmeg, and All Spice on the Apple

Combine Raisins, Dried Cranberries, Currents, and Nuts, if you so choose

Combine the butter and brown sugar

Mix the Dried Fruit and Nuts with the Brown Sugar and Butter

Fill the center of each Apple, packing it tightly

Lightly swirl Maple Cream over the Apples

Pour enough Apple Cider into the pan to cover about a third of the Apple

Drizzle with Maple Cream

Cover tightly with foil and bake at 350 for about an hour until the apple is tender to the touch

Remove from oven

In a small sauce pan, pour liquid Apples baked in

Add Butter, Sugar, Salt, and taste to see if the liquid needs additional spices

Stir well, while the sauce thickens

Using a chilled bowl and beaters, whip the cream, powdered sugar, and vanilla until stiff peaks form


The apples can be baked ahead of time, but should be served warm or at the very least, at room temperature. You can place the apple in the microwave for about 30 seconds, right before serving.  To serve, pour some of the warm sauce on the plate, place the apple, and then top with whip cream and another drizzle of sauce.

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