Baked apples with Autumnal spices is one of those comforting dishes that can serve as a side dish, dessert, or even breakfast, depending on how you finish it. In the Fall, I often find myself with an abundance of apples and a desire to use them for baking. I love all kinds of baked apple goodies, however I don’t often have time for overly complicated baking projects. 

This recipe for Baked Spice Apples hits my kitchen sweet spot. It’s simple because you’re just tossing some sliced apples in some basic ingredients and baking them. It’s versatile because you can use any kind of apple or pear or a combination AND you can change up how it’s served. The straight up baked apples served out of the pan are perfect for a side dish with just about any meal, a delicious topping for oatmeal, or served as a light dessert. They can also be easily transformed in a more decadent dessert for your crew at home or for a dinner party (see variations below). They will also stay in an airtight container in the refrigerator for close to a week or they can be sealed and frozen for months.

Ingredients:

• – 10-12 Apples (peeled, cored, and sliced)
• – Juice of 1 Orange
• – 1/4 c Brown Sugar
• – 1 Tbsp Cinnamon
• – 1/2 tsp Ground Ginger
• – 1/4 tsp freshly ground nutmeg
• – 1/4 c corn starch
• – 2 cups cold water 

How I Make it:

• – Preheat oven to 350 degrees.
• – In a large bowl, combine sliced apples, orange juice, and brown sugar and toss to combine.
• – In a small bowl, whisk together corn starch and spices then slowly add the water until it is well, combined then pour over apple mixture and carefully toss to combine.
• – Pour mixture in an 11 x 13 inch baking pan, cover with foil and bake for 30 minutes.
• – Remove pan from oven and carefully stir the apples, making sure to mix any cornstarch that has accumulated on the bottom of the pan (especially in the corners). 
• – Cover and bake another 20 minutes.
• – Remove pan from oven and stir apples well, making sure that the sauce is an even consistency. 
• – Return pan to oven (uncovered) and bake an additional 20-25 minutes, until sauce has thickened and is bubbling.
• – Allow to cool at least 30 minutes before serving.

Variations:

We always have our first serving of these straight out of the pan as soon as they’re cool enough to eat, however the real beauty of this recipe is in the leftovers. I keep them in the fridge in an airtight container and then can scoop them out into ramekins, which allows me to make various desserts to order.

• – Top ramekins with pie dough. I roll out store-bought pie dough and use one of the ramekins as a template to cut rough circles to top each serving. Be sure to cut the dough about 1/2 inch bigger than the dish and use egg wash on the top edge of the dish to help the dough stick. Then crimp your edges, brush the tops with egg wash, and use a knife to poke some steam holes in each. Bake according to pie dough instructions 15-20 minutes or until golden brown.
• – Top individual dishes, or the entire pan with streusel topping. Butter, sugar, spices, flour, and in this case some chopped pecans mix together for a delicious sweet and crunchy topping that you don’t want to stop eating.
• – Scoop heated apples on top of vanilla ice cream and top with a buttery cookie.
• – Serve heated with a dollop of whipped cream and a dusting of cinnamon. 

The apples and spices in this dish will make your house smell divine while it’s baking and no one will be able to resist diving in once they’re cool enough to eat. Whether you serve them straight or with any of the above accoutrements, they will easily become a Fall Favorite at your home.

Happy Eating!

For more recipes that go with this dish, check out:

Apple Walnut Steel Cut Oatmeal