Stuffed baked apples

These stuffed baked apples are a really easy dessert, with a simple cinnamon raising filling inside the tender apples. This recipe has a little twist with bread underneath that some argue is the best part, becoming a mix of crisp and syrupy. Perfect to enjoy any excuse.

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This recipe is based on my memories growing up of what my mum used to make a few times around this time of year. I admit I haven't ever asked her for her recipe, though in all honesty I'm not sure she really had one.

This was one of those "a bit of this, a bit of that" dishes that just sort of came together. But I still remember many parts of it that I knew I wanted to recreate. We're fans of apples in lots of ways, from caramelized apples to apple snack cake and apple banana smoothie to butternut squash and apple soup. And this is a tasty one to add to the list.

What makes these stuffed baked apples different

Growing up, this was all I knew as baked apples, and it's only more recently I've discovered they're a bit different from most. But what I particularly love about this recipe, that I hope you will to, is how those differences really work:

• Most recipes don't core the apple the whole way through. The idea is you make a well to fill but keep it sealed underneath so it doesn't leak. This recipe does cores right through, but it really works because there's something to catch anything that escapes.
• A lot of recipes add water to help steam the apples and keep them moist. This doesn't, but I've never known the apples to get dry. Between the filling and the butter and honey on top, they're just fine.
• The bread underneath the apple is part of what makes this recipe special. It stops the apples sticking to the bottom (another reason some add water), and soaks up any filling that may fall through - I don't find much does, just a bit of cinnamony syrup.

The end result is that the apple is still tender and filled with warmly spiced raisins. And while I know this should be all about the apples, both my son and I love the bread most of all. It's crisp around the edges and a bit gooey in the middle. And best of all, tastes amazing thanks to the combination of butter, honey, sugar and cinnamon that work their way into it.

Baked apple origins and variations

The idea of baked apples might feel a bit old fashioned, but that's not just a short nostalgia, this is a dessert that has been around a long time.

Baked apples exist in various places, apparently likely dating back to Medieval times across much of Europe in particular. Some are sweet, others more savory. In general, most include some spices, dried fruits and then maybe nuts or other ingredients like oats or marzipan, as in German Bratapftel.

The idea was then brought by European immigrants to the US. They're popular during fall and winter, and in Germany, for example, you might see them at Christmas time.

Here, I've kept things really simple in terms of the stuffing with raisins, brown sugar, cinnamon and a little allspice. Then there's a little lemon juice to moisten the mixture and add a little bright tartness.

If you like, you can change up the filling by adding some nuts like walnuts, pecans or almonds, or additional fruit like cranberries or dried cherries. While I really like the lemon in there, you could also use apple or orange juice, or even a little brandy or another favorite spirit.

You could also scoop out a larger hole and make more filling to add in. These are not too sweet as they are, so either more filling and/or sweeter apples would make them sweeter, if that's what you prefer.

What type of apples are best?

In the UK, we'd use Bramley apples for this which are your classic cooking apples. They're relatively tart, become wonderfully soft when cooked and work in so many dishes.

Unfortunately, they're not available in the US and so the closest is Granny Smith which are similarly tart, but they don't tend to become quite as soft. Other apples you could use would be Cortland, which is slightly sweeter but soften more when cooked. Or another option might be Macintosh.

Tips for making these stuffed baked apples

These are quick and easy to prepare but a couple tips to help them come out their best:

• Make sure you remove all of the core - they can be tough and not great to eat. Often using the corer once still leaves some bits of core so you may need to scoop out further in some areas. Try checking with your finger for rough pieces.
• Score the apples around the middle - they sometimes expand and split as they bake, so at least by scoring, they do it in a more controlled way.
• Stuff well - sometimes the raisins gets stuck part way down so you need to push the mixture down. If it doesn't fill right to the top, make up a little more and top up. More stuffing is always good!
• Test with a knife - you want the apple to be tender and timing can vary with size and type of apple. It can be difficult to tell just by looking, so test with a knife in towards the middle.
• Let the apples sit a little before serving. Both the apple and filling can be really hot, so give it a few minutes to cool. Serve either just as they are or for example with ice cream, cream or custard, as you prefer.

These stuffed baked apples are a delicious combination of tender apple, plump raisins and warm cinnamon spiced syrup, along with the bread that's part toasty, part gooey and sweet. It's an easy dessert to make, not overly sweet but full of comfort factor. A great option whatever the excuse.

Try these other comforting easy desserts:

• Malva pudding - a classic South African dessert with a cake-like base and a deliciously sticky syrup/glaze.
• Germknödel - Austrian sweet filled dumplings that are a bit like a steamed sweet bread and a great comforting treat.
• Lemon pudding cake (lemon delicious) - a dessert that separates as it bakes into a curd-like base and sponge on top with lots of sweet-tart flavor.
• Plus get more dessert recipes in the archives.

I used this rectangular baking dish for this recipe which was a great fit. 

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