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Apples Baked in Cider

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by Jennifer Causey

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by Jennifer Causey

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by Sally

A&M's Testing Notes: This dead-simple recipe should be in your back pocket all through apple season. Once you reduce some cider and core a few apples it's virtually hands off, and the results can be anything you...
This dead-simple recipe should be in your back pocket all through apple season. Once you reduce some cider and core a few apples it's virtually hands off, and the results can be anything you want them to be. You can eat the sweet, mellowed apples bare -- a more virtuous cousin of the apple pie -- to restore you when you're feeling cold and low. Or you can dress them up with creme fraiche or ice cream, to celebrate the season. Note: We used Galas and found them to be perfect -- for a primer on the best apples for baking, go here.

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Chef
Sally's Notes: Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible...
Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out in comparison. The comfort extends to those times when you are not eating dessert for self-improvement purposes, but want something just a little sweet. These won’t do much damage. You can even omit the sugar if you want to feel pure. - Sally

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Serves 4

2 cups apple cider Ask a question about this ingredient

4 firm cooking apples, like Braeburn, Gala, Fuji or Granny Smith Ask a question about this ingredient

1/2 teaspoon ground cinnamon Ask a question about this ingredient

1 tablespoon unsalted butter Ask a question about this ingredient

2 tablespoons brown sugar Ask a question about this ingredient

1 pinch salt Ask a question about this ingredient

Heat the oven to 375°F.
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Pour the cider into a small skillet and bring it to a boil. Continue to boil over medium heat until the liquid reduces by slightly less than half. It should be vaguely syrupy, but it will not be too thick. It will take less time in a skillet than in a saucepan because there is more surface evaporation. Either way, don’t just walk off to another room and leave it—you might set off your smoke alarm if you forget it. I speak from experience.
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While the cider is reducing, peel the skin from the top third of each apple. Use a melon baller to dig out the apple core, leaving about 1/3-inch of the apple intact at the bottom. Place the apples in a pie pan or baking dish.
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Stir the cinnamon, butter and brown sugar into the cider syrup. Pour it into the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 40 to 50 minutes, until they are pleasantly soft but not collapsing. Baste the apples occasionally in the cider syrup if you happen to think of it, and add more cider if the liquid starts to dry out completely. The exact cooking time depends on the variety and size of the apples—some take longer than others.
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Serve the apples warm in dessert bowls with the extra syrup spooned over them. If you want to dress them up, drizzle them with some heavy cream, or add a scoop of vanilla ice cream. Custard sauce would be even better if you’re feeling ambitious. If any apples are leftover, warm them up for breakfast and eat with yogurt.
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19 Comments on Apples Baked in Cider

kate-monster added 5 months ago

Made these last night - absolutely fantastic. This recipe will become a staple this holiday season!

ChezSuzanne added 6 months ago

This was just fantastic. I made this with our dinner of roasted pork tonight and it was a big favorite at the table. I'll be making this recipe a lot! Thanks!!!!

Woodside added 6 months ago

It's really hard to go wrong with butter, sugar, cinnamon, and apples! Still, you have to get the combination right, and this does. Fruit, wrapped in deliciousness. A very autumnal dish. Here's a vote for vanilla ice cream as the apt accompaniment; the cold/warm contrast is perfect.

Bevi added 6 months ago

I made these tonight and they are so delicious and EASY! I can easily see a dozen of these in a 13"x9" baking dish, presented in all their glory topped by lapadia's chantilly cream! I plan on making some cognac ice cream, and then gilding the lily with chantilly cream, and calling it a Thanksgiving dessert.

Tarragon added 7 months ago

For some reason I not only had never made, but actually not even wanted to eat, a baked apple. On a lark I made these, as I had the ingredients. What a winner! The sauce was ethereal. Did not change a thing. They kept in the fridge and reheated well, for an extra treat 2 days later. Thank you!

Smallpeace added 8 months ago

I'm always looking for easy ways to make the most of the bounty of apples we harvest from our local orchards this time of year. Coupled with custard or a little creme fraiche will take this simple recipe to the next level. Thanks.

wanderash added 8 months ago

These look terrific! I just bought everything needed (plus a tub of ice cream) and my toddler and I are going to make them this afternoon. Thanks for the inspiration!