Maple-Glazed Baked Apples

Baked apples are a classic North American autumn comfort, turning firm orchard fruit into a warm, spoonable dessert. Here they hold a buttery pecan-oat filling and finish under a pure maple glaze that caramelizes in the oven.

Serves 4 · 12 min prep · 40 min cook

Estimate for one serving

• 268 cal
• 2g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 4 medium firm baking apples (Honeycrisp or Jonagold)
• 1/3 cup pure maple syrup
• 3 tbsp unsalted butter
• 1/4 cup chopped pecans
• 2 tbsp old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 1 tsp fresh lemon juice
• 1/4 cup water

Instructions

1. 1Preheat the oven to 375°F. Choose a baking dish just large enough to hold the apples snugly so they support one another.
2. 2Wash and core the apples from the stem end, stopping short of cutting through the bottom so each apple forms a little cup. Leave the peels on for structure and color.
3. 3Brush the cut cavities and tops lightly with lemon juice to keep the flesh from browning while you prepare the filling.
4. 4In a small bowl stir together the softened butter, maple syrup, chopped pecans, oats, cinnamon, ginger, vanilla, and salt until a sticky, spoonable filling forms.
5. 5Spoon the maple-pecan mixture into each apple cavity, packing it gently and mounding a little on top. Any leftover filling can be dotted the dish.
6. 6Pour the water into the bottom of the baking dish to create steam and prevent scorching. Nestle the filled apples upright in the dish.
7. 7Bake 35 to 45 minutes, basting once or twice with the pan juices, until the apples are tender when pierced with a knife but still hold their shape and the glaze is bubbling and caramelized.
8. 8Let the apples rest 5 minutes in the dish. Spoon the warm maple pan juices over each apple just before serving so the skins shine and the creamy interior contrasts with the crisp-tender flesh.