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There's something wonderfully nostalgic about baked apples, isn't there? It reminds me of my grandma's kitchen, filled with the aroma of cinnamon and baked fruit. This recipe, though, takes that classic to a slightly more sophisticated level with the addition of brandy and a medley of spices that truly sing of autumn. And honestly, who can resist that intoxicating smell wafting through the house?
I first made this recipe on a whim one blustery October evening. I had a surplus of apples from a local orchard and a bottle of brandy that was just begging to be used. The result was so delicious, so comforting, that it quickly became a seasonal staple. I’ve tweaked it over the years, and I think I’ve finally landed on the perfect balance of sweet, spice, and warmth. So, let's dive in and create some magic!
Required Equipments
- Apple Corer or Knife
- Medium Bowl
- Small Bowl
- Baking Dish
- Measuring Cups and Spoons
- Aluminum Foil
Spiced Apple Baked Apples with Brandy: Frequently Asked Questions
Spiced Apple Baked Apples with Brandy
These Spiced Apple Baked Apples with Brandy are the epitome of fall comfort food. Sweet apples, infused with warm spices and a splash of brandy, become tender and caramelized in the oven, making for a delightful dessert or cozy treat.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for even baking. Make sure your oven is properly calibrated – an oven thermometer can be a lifesaver!
- Wash and core your apples. Use an apple corer or a sharp knife to remove the core, leaving about ½ inch at the bottom intact. We don't want the filling to leak!
- In a medium bowl, combine the rolled oats, brown sugar, chopped pecans, cinnamon, nutmeg, and cloves. Mix well. These are the warm, inviting spices that will make your kitchen smell divine.
- In a separate small bowl, melt the butter. You can do this in the microwave in 30-second intervals, or in a small saucepan over low heat. Be careful not to burn it!
- Stir the melted butter and brandy into the oat mixture until everything is nicely moistened. The brandy adds a lovely depth of flavor, but if you prefer, you can substitute apple juice or cider.
- Spoon the oat mixture into the cored centers of the apples, packing it in gently. Don’t overfill, as the apples will soften and release some liquid during baking.
- Place the filled apples in a baking dish that's been lightly greased. This will prevent them from sticking and make cleanup easier. I like to use a glass or ceramic dish for even heat distribution.
- Pour about ½ inch of apple juice or cider into the bottom of the baking dish. This helps to keep the apples moist and creates a lovely steam bath effect.
- Cover the baking dish with foil. This helps to trap the moisture and prevent the apples from drying out. If you want a slightly more caramelized top, remove the foil for the last 10-15 minutes of baking.
- Bake for 45-60 minutes, or until the apples are tender and easily pierced with a fork. Baking times can vary depending on the type and size of your apples, so check them periodically.
- Remove from the oven and let cool slightly. Be careful, they'll be hot! A few minutes of cooling will allow the juices to thicken slightly.
- Serve warm, drizzled with caramel sauce or a dollop of whipped cream, if desired. A scoop of vanilla ice cream is also amazing. Garnish with extra pecans or a sprinkle of cinnamon for a pretty presentation. You’ve earned it!
📝 Notes
- For a richer flavor, use dark brown sugar.
- Feel free to add a handful of raisins or dried cranberries to the filling.
- If you don't have brandy, you can substitute apple juice or rum extract. Adding a splash of lemon juice can also brighten the flavor.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 20 mg
