The Ultimate Guide to Baking Apples: Find Your Perfect Variety & Delicious Recipes
Which are the best apples to bake for that quintessential comfort dessert? Join my delicious experiment to uncover the top contenders. Once you know your preferred apple, you can create mouthwatering baked apples with two distinct filling options: a classic cinnamon-oat or a fragrant lemon and almond blend. (Feel free to skip ahead to the recipes.)
There’s truly no better way to spend a peaceful Sunday afternoon than immersing yourself in a private taste-testing session, especially when it involves one of my all-time favorite comfort foods. The simple, humble baked apple evokes a charming bygone era and holds a special place in my heart as a cherished childhood dessert. It’s a dish that embodies warmth, sweetness, and a touch of nostalgia, perfect for any season.
Today, the blustery winds howl outside, carrying an unusual, albeit temporary, hint of spring in the air. This feeling playfully belies the two feet of pristine snow still blanketing the yard. Yet, the sun shines brightly, making the snow sparkle, and as the wind whips loudly around the eaves, it only enhances the cozy warmth indoors. It’s an absolutely perfect day to turn on the oven and finally embark on the apple baking experiment I’ve been anticipating for weeks.
The Quest for the Perfect Baking Apple
Late last fall, I embarked on a mission, visiting various grocery stores to collect as many different apple varieties as I could possibly find. Each apple was then carefully stored in our downstairs fridge, patiently awaiting a day just like today. My ultimate goal was to definitively discover which apple variety reigns supreme for creating the most delightful baked apples.
I managed to gather an impressive collection of 10 different apple varieties. For the experiment, I carefully cored each one and filled them with one of two distinct fillings. After baking them to perfection, I eagerly handed out spoons and unleashed my “highly professional, extensively trained” taste-testers onto the pans. Their task was to rate their top three favorites and provide descriptive words for each apple’s unique taste and texture. While my taste-testing crew was admittedly small – just three of us, which may not constitute a broad sample – their opinions were nonetheless valuable and easy to tabulate, giving us clear insights into the best choices.
Understanding Apple Qualities for Baking
When it comes to baked apples, personal preference plays a significant role. The ideal apple truly comes down to a matter of individual taste. Do you prefer your baked apples to be incredibly soft and fluffy, melting in your mouth almost like a homemade applesauce? Or perhaps you lean towards a firmer, harder texture, retaining some pleasant crispness with every bite? Many, like us, might find their sweet spot somewhere perfectly in between – tender but not mushy. Beyond texture, flavor is paramount. Do you desire a mild, honey-sweet experience, a mouth-puckeringly tart burst, or a beautifully balanced medium-sweetness with a delightful tang?
While all apple varieties possess their own unique charm, and truly, all are yummy, some undoubtedly shine brighter than others, especially when subjected to the heat of the oven. Through our testing, we quickly discovered that certain apples are inherently better suited for fresh eating, while others truly transform into something magical when baked. This experiment helped us categorize these distinctions, guiding home bakers toward their ideal choice.
Our Top Picks: The Best Apples for Baking
After careful deliberation and much delicious tasting, all three of our esteemed judges unanimously agreed that the Fuji apple was our undisputed number one choice for baking. It was a close contest, but Fuji edged out the competition. We consider ourselves “middle-of-the-road” people when it comes to baked apple preferences, and the Fuji perfectly aligned with this. It struck a beautiful balance in terms of texture – neither too soft nor too hard – and delivered a delightful flavor profile that was sweet with a wonderful, discernible tang.
The number two choices saw a slight split: Royal Gala garnered two votes, while Red Delicious received one. For the number three positions, the votes were distributed among Spartan/Golden Delicious (one vote), Red Delicious (one vote), and Pink Lady (one vote).
I personally found the Pink Lady apple less appealing for baking because it remained exceptionally firm, almost crisp, even after a full hour in the oven. Interestingly, these very qualities are what make it such an excellent fresh eating apple, and they did earn it a third-place vote from one tester who prefers a very firm baked apple. The Honeycrisp apple also displayed a similar characteristic, staying quite firm during baking.
On the other end of the spectrum, McIntosh and Spartan apples became remarkably soft – almost achieving an applesauce-like consistency. While some might find this too soft, I actually quite enjoy this fluffy tenderness, especially coupled with their inherent tartness, which brings a lovely complexity to the dessert.
Granny Smith apples also baked down to be quite soft and, as expected, intensely tart. So, if your palate craves that super tart punch in your baked apple, Granny Smith is undeniably the variety to choose.
Ambrosia, Red Delicious, and Golden Delicious varieties landed squarely in the middle ground for both flavor and texture. They offered a pleasant sweetness that was generally more pronounced than their tanginess, making them versatile and appealing options for many bakers.
To summarize our findings on texture:
- Softest: McIntosh, Spartan, Granny Smith (ideal for those who love a melt-in-your-mouth consistency).
- Firmest: Pink Lady, Honeycrisp (perfect if you prefer your baked apples to retain a noticeable bite).
- Medium Firm: Fuji, Royal Gala, Golden Delicious, Red Delicious, Ambrosia (Ambrosia tended to be slightly firmer than the others in this group, offering a pleasant chewiness without being hard).
So there you have it – our comprehensive findings! While all the apples we tested resulted in a delicious outcome, our family’s collective vote strongly favors Fuji, Royal Gala, or Red Delicious apples for baking. However, I must confess a personal fondness for the nostalgic softness of McIntosh or Spartan apples, as they transport me back to my childhood on the prairies, where these varieties were the most readily available in local stores.
Choosing Your Perfect Baked Apple Filling
Beyond the apple itself, the filling is key to a truly unforgettable baked apple experience. For this experiment, I prepared two distinct batches: a comforting, traditional cinnamon-oat mixture and a rich, creamy almond, lemon, and honey filling. The gentlemen in my testing crew overwhelmingly voted for the classic cinnamon-oat filling, a testament to its enduring appeal. As for me, I absolutely adored the sophisticated flavors of the lemon almond filling. Ultimately, the choice is delightfully yours – both promise a delectable complement to your chosen baked apple!
Expert Tips for Perfect Baked Apples
Kitchen Frau Notes: Achieving the perfect baked apple involves a few simple tricks and considerations that can elevate your dessert from good to absolutely fantastic. These notes apply to both filling options and general apple preparation.
The Cinnamon Oat Filling is incredibly versatile and works wonderfully with either quick oats or larger flake oats. I personally prefer using currants in this mixture because their smaller size allows for a more even distribution throughout the oats, ensuring every bite gets a burst of fruity flavor. However, if currants aren’t readily available, raisins or dried cranberries are excellent and equally delicious substitutes. For an added layer of texture and nutty richness, consider stirring in a handful of finely chopped walnuts or pecans to the oat mixture before filling the apples.
The Lemon Almond Filling boasts a truly lovely, sophisticated texture and an exquisite flavor profile that beautifully complements the natural sweetness of the apples. When baking with this filling, keep an eye on it. If you notice the filling browning too quickly or excessively, don’t hesitate to remove the apples from the oven a few minutes earlier than the suggested time. I intentionally left mine in for the full hour during testing because I was using one of the harder apple varieties (the Honeycrisp) and wanted to see if it would soften sufficiently. If you opt for a softer variety of apple, they will likely be done sooner, and the filling will brown less. That said, even if the almond cap gets a little crispy and browned, it often turns wonderfully chewy and delicious!
Regarding the apple peel: some people prefer to leave the peel on their baked apples, believing it adds rustic charm. However, I often find that the peel stays quite tough, making the apples less elegant and more challenging to eat neatly with a spoon. My preferred method for the best eating experience is to peel most of the apple, intentionally leaving a thoughtful ¾ inch (1.5 cm) strip of peel all the way around the middle. This strategic strip of peel acts as a natural structural support, helping the apple maintain its shape beautifully during baking, especially crucial for the softer-cooking varieties.
Baked Apples with Two Delicious Fillings
This recipe yields 4 servings, perfect for a delightful dessert. Choose your apples wisely for the best results!
Yields: 4 servings
Prep time: 15 minutes
Bake time: 50-60 minutes
Ingredients:
- 4 apples (Fuji or Royal Gala are excellent choices for their balanced texture and flavor)
Cinnamon Oat Filling
- 3 tablespoons (approx. 25gms) rolled oats, regular or large flake
- 3 tablespoons (approx. 30gms) currants, raisins, or dried cranberries
- ½ teaspoon ground cinnamon
- 4 teaspoons brandy or whiskey (optional, adds a nice depth of flavor)
- 4 teaspoons maple syrup, plus additional for drizzling
- 4 teaspoons unsalted butter, divided
* * * OR * * *
Lemon Almond Filling
- ½ cup (approx. 60gms) ground almonds, almond meal, or almond flour
- 1 large egg yolk
- 2 tablespoons (approx. 60ml) liquid honey
- Zest of half a lemon (adds bright, fresh notes)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. For the apples: Begin by carefully peeling each apple. Remember the “Kitchen Frau” tip: leave a ¾ inch (1.5cm) strip of peel all the way around the middle of each apple. This clever trick provides structural integrity, helping the apple stay together beautifully during the baking process.
3. Next, using an apple corer, carefully cut down into the center of the apple. Aim to core it without cutting all the way through to the very bottom. Remove the corer gadget from the apple. Then, use a melon baller or a small knife to meticulously dig out any remaining core material, ensuring you leave about ½ inch (1cm) of solid apple attached at the bottom. This base will act as a natural seal, keeping your delicious filling contained.
4. Accidental Cut-Through? No Problem! If you happen to accidentally cut all the way through to the bottom of the apple, don’t despair! Simply remove the core completely, then cut off a ½ inch (1cm) piece from the very bottom of the removed core. Carefully slide this small piece back into place at the bottom of the apple cavity. This ingenious fix will help prevent your filling from leaking out during baking, preserving all those delicious juices.
5. Arrange the prepared apples in an 8″x 8″ baking pan, ensuring they fit snugly but with a little space around them.
6. If using the Cinnamon Oat Filling: In a small bowl, stir together the rolled oats, currants (or chosen dried fruit), and cinnamon until well combined. Carefully fill the core holes in each apple with this fragrant mixture. If you have any leftover mixture, simply sprinkle it around the apples in the pan – it will get wonderfully caramelized. Pour 1 teaspoon of brandy or whiskey (if using) over the oat mixture in each apple, allowing it to soak in. Drizzle 1 teaspoon of maple syrup over the oat mixture in each apple, again trying to ensure it permeates the oats. Finally, place a 1 teaspoon blob of butter directly on top of the filling in each apple. Drizzle a tiny bit more maple syrup over each apple for extra sweetness.
7. Pour enough water into the baking pan, carefully around the apples, to cover the bottom of the pan by about ¼ inch (½cm). This creates steam, helping the apples cook evenly and stay moist.
8. If using the Lemon Almond Filling: In a small bowl, stir together the ground almonds, egg yolk, liquid honey, and fresh lemon zest until a cohesive mixture forms. Divide this fragrant filling evenly among the cavities of the apples, mounding it up slightly if there’s a generous amount. Just like with the oat filling, pour enough water into the bottom of the baking pan to cover it by ¼ inch (½ cm).
9. Bake the apples for approximately 50 to 60 minutes. After about 30 minutes of baking, gently baste the apples with the sweet pan juices accumulated at the bottom of the dish. Continue baking until the apples are tender when pierced with a fork. Keep in mind that the ultimate tenderness of your baked apples will significantly depend on the variety you’ve chosen – some varieties, even after an hour, will retain a slight firmness, while others will become wonderfully soft and fluffy.
10. Serve your baked apples warm, allowing their inviting aroma to fill your kitchen. Don’t forget to spoon some of those glorious sweet juices from the pan over each apple for an extra layer of flavor and moisture. These versatile baked apples pair wonderfully with a scoop of vanilla ice cream, a dollop of creamy yogurt, or freshly whipped cream subtly sweetened with a touch of maple syrup. For a truly nostalgic experience, simply pour a generous puddle of rich cream around the apple, just as we did in my youth. For a dairy-free alternative, you can use full-fat canned coconut milk, whisked until smooth, to achieve a similar creamy indulgence.
Serves 4.
Guten Appetit!
Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)
If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!
You might also like these comforting desserts:
Baked Rhubarb Compote over Swedish Cream
Chocolate-Almond Tapioca Pudding
Good Ol’ Jellied Fruit with Orange Yogurt Sauce
Gingered Pear Tart