Baked Apples

There's something so special about getting your very own baked apple—maybe because no one's arguing over who got the bigger slice of pie! Baked apples check every box for an apple dessert, all in one irresistible package. A little apple cider does triple duty here: It creates steam in the oven to help the apples cook evenly, it keeps the bottoms from burning, and it reduces into a sweet, syrupy glaze for coating the apples once they're tender and golden. Keep this apple recipe as a back-pocket dessert for last-minute company, or any time you crave a fall dessert (and don't want to share!). 

Which apples are best for baking?

The best apples for baking whole won't collapse in a mushy heap in the oven. Crisp, sweet-tart types of apples like Pink Lady (also called Cripps Pink), Cortland, and honeycrisp all have more pectin—a natural starch that helps them hold their shape as they bake. Look for apples that are fairly round and about the same size as each other.  

Can you core an apple without a corer?

No need to buy an apple corer if you don't already have one. Instead, use the tip of a paring knife to cut around the stem. A grapefruit spoon is perfect for digging out the middle, but a small teaspoon will also work. Remember not to go all the way through to the bottom of the apple so it can still hold the oat mixture.