Apple Cider Baked Apples

These Apple Cider Baked Apples are filled with cranberries and pecans, sweetened with honey, and baked in apple cider and Moscato. The apples bake until tender while still holding their shape, and the pan juices are reduced into a warm cider sauce for serving.

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This old-fashioned apple dessert looks special without requiring pie dough or a crumble topping.. The apples remain whole, so you can see the cranberry and pecan filling tucked inside when you bring them to the table.

I prefer Honeycrisp apples for this recipe because of their sweet-tart flavor and firm texture. I peel them halfway down before baking because I like the two-tone look, and having less skin makes the apples easier to eat.

The cider and Moscato in the baking dish keep the apples moist as they bake. Once the apples are done, those flavorful pan juices are simmered with a little butter to make the sauce. That last step is worth the extra saucepan.

If you enjoy baking with apples, my guide to the best apples for baking will help you choose the right variety for pies, cakes, and other apple desserts.

What Apples Work Best For Baked Apples?

What Do You Need For Apple Cider Baked Apples?

• Honeycrisp apples: Choose four medium apples that sit upright in an 8-inch square baking dish.
• Dried cranberries: Chop them finely so the filling packs neatly into the apples and is easier to eat.
• Pecans: These add a little crunch to the soft baked fruit.
• Ground cinnamon: Mix some into the filling, then sprinkle the rest over the apples.
• Honey: Drizzle one teaspoon into each filled apple.
• Apple cider: Use cider rather than apple cider vinegar. It becomes the sauce base. If you have cider left in the jug, use it to make my Spiced Apple Cider Oatmeal Bread. It is a hearty fall loaf filled with apples and warm spices.
• Moscato: The sweet wine complements the cider and fruit. I have only made this recipe with Moscato, so that is the version I recommend.
• Butter: A small amount gives the finished cider sauce a richer flavor.

Why Do You Peel the Apples Halfway Down?

I peel the top half of the apples because I like the way they look after baking. The exposed fruit turns golden as it absorbs the cider and cinnamon, and removing some of the skin also makes the apples easier to eat.

Leave the skin on the bottom half and peel around the apple in an even line. You don’t need to make it ruler-straight. These are baked apples, not a geometry exam.

Want The Best Results? Read These Tips First

• Use medium apples of similar size so they finish baking at the same time.
• Do not cut through the bottom when removing the cores.
• Chop the cranberries and pecans finely so the filling packs and eats more easily.
• Baste the exposed part of the apples several times while they bake.
• Test the thickest part of the apple with a knife before removing the dish from the oven.
• Reduce the pan juices over low heat so the cider sauce does not scorch.

How Do You Make Apple Cider Baked Apples-Step-by-Step

Step 1. Prepare the cranberry and pecan filling: Finely chop the dried cranberries and pecans, then mix them with the cinnamon. Chopping the filling fairly small makes it easier to pack into the apple cavities.

Apples and cranberries also work beautifully together in my Apple Cranberry Galette, an easier alternative to a traditional pie.

Step 2. Core the apples: Use a melon baller to remove the stem, core, and seeds from each apple. Do not cut all the way through the bottom. Leaving the base intact keeps the filling and honey inside while the apples bake.

Step 3. Peel the top half: Use a vegetable peeler to remove the skin from the upper half of each apple. Set the prepared apples upright in an 8-inch square baking dish.

Step 4. Fill the apples: Spoon the cranberry and pecan mixture into the cavities, gently packing it down.

Step 5. Add the honey: Spoon 1 teaspoon of honey into each apple, letting it drizzle through the filling. Sprinkle the tops with the remaining cinnamon.

Step 6. Add the cider and Moscato: Stir the apple cider and Moscato together. Spoon a little over the apples and pour the rest into the bottom of an 8″ x 8″ baking dish.

Step 7. Bake and baste: Bake the apples uncovered at 350°F for about 1 hour and 15 minutes. After the first 30 minutes, carefully spoon the warm pan juices over the apples. Baste them a few more times as they finish baking to keep the exposed fruit moist and flavorful.

Because apple size and firmness vary, use the texture rather than the clock alone to decide when they are ready.

How Do You Know When The Apples Are Baked?

Insert a thin knife into the thickest part of an apple. The knife should slide into the flesh easily. Any resistance means the apple is not baked through, so return the dish to the oven and check again after 5 to 10 minutes.

The apples should be tender but still upright. You do not want them to collapse into applesauce in the baking dish.

How Do You Make the Apple Cider Sauce?

Step 1. Transfer the apples: Carefully move the baked apples from the baking dish to a serving plate.

Step 2. Pour the pan juices into a saucepan: Pour the apple cider and Moscato mixture from the baking dish into a small saucepan.

Step 3. Add the butter: Stir in 1 teaspoon of butter.

Step 4. Simmer the sauce: Cook over low heat for about 10 minutes, stirring occasionally, until the sauce reduces slightly and thickens.

Step 5. Spoon over the apples: Pour the warm cider sauce over the baked apples and serve.

How Do You Serve Baked Apples

Serve the apples warm with the reduced cider sauce spooned over the top. They also pair well with vanilla ice cream or a spoonful of softly whipped cream.

For another simple apple dessert, try my Maple Apple Cake, baked in a cast-iron skillet with fresh apple slices arranged on top.

Want To Store Them For Later? Here’s How

Let leftover baked apples cool, then cover and refrigerate them with the sauce for up to three days. Reheat one apple at a time in the microwave or warm the covered baking dish in a low oven until heated through.

The apples will soften more after refrigeration and reheating, so they are at their prettiest when served the day they are baked.

Our favorite apple recipes

For all the apple lovers 

• Cranberry Winter Fruit Salad with Apples and Pomegranates is a delicious salad bursting with color and flavors. This is a perfect salad to add to your holiday table.
• Apple Cupcakes with Maple Buttercream Frosting are always a fall favorite, and they are so easy to make.

Recipe

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below; your feedback keeps the oven mitts flying here at One Hot Oven.

First published: November 12, 2019, Last updated: Sept. 29, 2022, for better readability.

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