Feinauer Family Recipe
Baked Apples
From the kitchen of Ben Feinauer
Prep15 mins
Cook45 mins
Total1 hr
Yield4 servings
Ingredients
Scaled for 4 servings · Tap an ingredient to check it off
Directions
Prep 15 mins · Cook 45 mins · Total 1 hr
- Step 1Preheat the oven to 350°F.
- Step 2Using an apple corer or a paring knife, remove the core/apple seeds, leaving the bottom of the apple intact. Then, use a spoon to scoop out some more of the apple so there's enough room for filling. You don't have to scoop out too much, just 2 tablespoons or so.
- Step 3In a medium bowl, stir together the oats, flour, pecans, cinnamon, nutmeg, cloves, salt and crystallized ginger.
- Step 4In a separate small bowl, whisk together the melted butter, maple syrup, vanilla and bourbon if using. Pour the wet ingredients over the dry ingredients and stir until evenly coated.
- Step 5Divide the filling between all four apples evenly, pressing it into the top gently.
- Step 6Bake for , until the apple is very soft and looks wrinkled on the exterior. The longer the bake, the softer the apple will be. If the topping starts to brown too quickly, cover the apples with aluminum foil.
- Step 7Remove from the oven and let cool for a few minutes, then slice in half and serve warm with (optional) vanilla ice cream and date caramel sauce!
Tips for success
- Make ahead: Make the filling up to 3 days ahead of time and keep it refrigerated. If you prep the apples an hour or two ahead of time, squeeze some lemon juice in the cavity of the apple and swirl it around to coat any exposed areas to prevent oxidation.
- For even softer apples, add 1/3 cup very hot water or apple cider to the bottom of the pan (NOT over the apples) before baking.
- Storage: Cover and refrigerate for up to 4 days. Reheat in a 350°F oven covered with aluminum foil (so they don't dry out) for 10-15 minutes, until warmed through.
- Dairy free option: Sub butter with coconut oil.
- Gluten free option: Sub all-purpose flour with gluten free flour.
- Nut free option: Sub pecans with more oats.
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Feinauer Family Recipe
Baked Apples
From the kitchen of Ben Feinauer
Ingredients
- 4 honeycrisp apples (medium-sized, whole)
- ½ cup old fashioned rolled oats
- ¼ cup all-purpose flour (or gluten free flour)
- ¼ cup pecans (finely chopped)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 tbsp crystallized ginger (finely chopped, optional)
- 5 tbsp melted butter or coconut oil
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp bourbon (optional)
- ½ vanilla ice cream (for serving, optional)
- ½ date caramel sauce or regular caramel (for serving, optional)
Directions
- Preheat the oven to 350°F.
- Using an apple corer or a paring knife, remove the core/apple seeds, leaving the bottom of the apple intact. Then, use a spoon to scoop out some more of the apple so there's enough room for filling. You don't have to scoop out too much, just 2 tablespoons or so.
- In a medium bowl, stir together the oats, flour, pecans, cinnamon, nutmeg, cloves, salt and crystallized ginger.
- In a separate small bowl, whisk together the melted butter, maple syrup, vanilla and bourbon if using. Pour the wet ingredients over the dry ingredients and stir until evenly coated.
- Divide the filling between all four apples evenly, pressing it into the top gently.
- Bake for 35-45 minutes, until the apple is very soft and looks wrinkled on the exterior. The longer the bake, the softer the apple will be. If the topping starts to brown too quickly, cover the apples with aluminum foil.
- Remove from the oven and let cool for a few minutes, then slice in half and serve warm with (optional) vanilla ice cream and date caramel sauce!
Cook's Notes
- Make ahead: Make the filling up to 3 days ahead of time and keep it refrigerated. If you prep the apples an hour or two ahead of time, squeeze some lemon juice in the cavity of the apple and swirl it around to coat any exposed areas to prevent oxidation.
- For even softer apples, add 1/3 cup very hot water or apple cider to the bottom of the pan (NOT over the apples) before baking.
- Storage: Cover and refrigerate for up to 4 days. Reheat in a 350°F oven covered with aluminum foil (so they don't dry out) for 10-15 minutes, until warmed through.
- Dairy free option: Sub butter with coconut oil.
- Gluten free option: Sub all-purpose flour with gluten free flour.
- Nut free option: Sub pecans with more oats.