It's apple season at last! Nothing says "autumn" like apples, am I right?


I had two buckets full of apples from the one tree that produced this year, and I'd finally reached the point of "use them or lose them." They were small this year though, and I was putting off the tedious task of peeling them; I've decided to just make jelly with them. Before starting that, I chose the largest of them to make baked apples, something my husband particularly enjoys.

I washed the apples well, soaking them in a sink of water with apple cider vinegar. Then I cored them, but not all the way through. Leaving the bottom of the apple intact helps them hold their shape and keeps all the good stuff inside while they are baking. I do peel the top of the apple so it's easier to eat them.

Next I arranged the apples in the baking dish and filled the insides with brown sugar, then poured a little water inside as well. I prefer to use maple syrup instead of the sugar and water, but the syrup bottle was empty. A little additional water in the baking dish will help keep them from sticking.

Bake at 375°F for about an hour. When they are done they will be soft when poked with a fork. You might have to bake them longer, it will depend on the variety and size of the apples. These took 90 minutes even though they were small.


Serve warm or cold. A sprinkle of cinnamon, whipped cream, or vanilla ice cream are all delicious additions. We eat them with grapefruit spoons so we can scrape out all the goodness.
You might also enjoy:
Apple Pie
Harvest Apple Jelly
How to Can Apples


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