Simple Maple Cinnamon Baked Apples


Baked apples give you all the flavors of apple pie, but without the crust or the fuss.
Apples can do it all: savory or sweet, raw or cooked. Now, I know they say certain apple varieties are better for baking or cooking than others. Yes, that’s completely true. However, I’ve never really been one to follow those guidelines. If I get a hankering for apple pie, I use the apples sitting on my counter whether they are perfect for that use or not. It always seems to come out just fine. I say that the best apple to use is the one you have on hand.

Case in point, I used Gala apples in this baked apple recipe. Typically, Gala apples are best for cider or drying. I threw caution to the wind and I loved the end product. Paired with a heavy dose of cinnamon and chopped pecans, these baked apples are a delightful dessert pretty enough to grace your Fall feasts.

Baked Apples

Serves 4


  • 4 Gala apples, washed and cored
  • 1/3 cup chopped pecans
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted (or use melted butter)
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • Pinch of salt
  • ½ cup water


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash and core your apples. Stand them up in an 8 x 8 baking dish.
  3. In a small bowl combine the chopped pecans, maple syrup, and vanilla. Stir to combine. Spoon the mixture into the cored-out hole in the apples.
  4. In another small bowl, whisk together the coconut oil, nutmeg, ginger, cinnamon and salt.
  5. Spoon the mixture on the top of the apples.
  6. Pour the water into the bottom of the baking dish around the base of the apples.
  7. Place in oven and cook until the apples are softened (fork tender), about 40 to 60 minutes depending on the size of the apples.
  8. Serve hot from the oven or at room temperature.

Serving Idea

  • A scoop of ice cream is fantastic with baked apples, but for a healthier option top with a dollop of Greek or Icelandic yogurt.


Photos by Renato Ghio
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