Baked Apples with Cinnamon, Pecans, and Currants Recipe

Let me tell you, nothing quite beats the cozy comfort of warm baked apples during cool evenings. This Baked Apples with Cinnamon, Pecans, and Currants Recipe is one of my all-time favorites because it brings together the perfect balance of sweetness, spice, and a delightful crunch from the pecans. It’s like a warm hug in dessert form, and you’ll find it so simple to make but incredibly rewarding.

Whether you’re serving this as a quick weeknight treat or a charming dessert for your guests, it always steals the show. The combination of cinnamon-spiced brown sugar and the tangy bite of currants nestled inside tender baked apples creates a beautiful harmony of flavors that’s hard to resist. Plus, it’s a wonderful way to showcase seasonal apples with a classic twist.

this …

Ingredients You’ll Need

The magic of this Baked Apples with Cinnamon, Pecans, and Currants Recipe really comes from the harmony of its ingredients. Each one plays a key role: sweet, spicy, nutty, and fruity notes blend perfectly in every bite.

• Large baking apples: Look for varieties like Rome Beauty, Golden Delicious, or Jonagold that hold up well to baking without turning to mush.
• Brown sugar: Adds a rich caramel sweetness that deepens as it bakes.
• Cinnamon: The warm spice that brings everything together—don’t skimp here!
• Chopped pecans: Optional, but I love the crunch and buttery flavor they bring.
• Currants or chopped raisins: These little bursts of tartness contrast beautifully with the sweet sugar.
• Butter: A small dab on top adds richness and helps the sugar melt into a glossy syrup.
• Boiling water: Poured in the baking dish to keep the apples moist and tender.

Variations

I love making this baked apples recipe my own by tweaking the filling depending on the season, what I have on hand, or my mood. You can easily swap in different nuts or dried fruits to suit your taste or dietary preferences.

• Nut-Free Variation: I’ve found using extra currants or chopped dried apricots tastes just as delicious without pecans, making it safe for nut allergies.
• Spiced Up: Sometimes I add a pinch of nutmeg or allspice to give it a deeper fall flavor vibe that my family adores.
• Richer Filling: A splash of maple syrup or honey in the sugar mix adds a lovely complexity and stickiness that’s divine.

How to Make Baked Apples with Cinnamon, Pecans, and Currants Recipe

Step 1: Preheat and Prepare Your Apples

First things first, preheat your oven to 375°F (190°C). While it’s warming up, rinse your apples and pat them dry. Then, using a sharp paring knife or an apple corer, carefully cut out the cores but leave about a half-inch intact at the bottom so the filling stays put. I like to start by trimming out the stem area, then scoop out the seeds with a small spoon to make a nice cavity about an inch wide.

Step 2: Mix the Sweet, Spiced Filling

In a small bowl, combine the brown sugar, cinnamon, chopped pecans (if using), and currants or chopped raisins. Stir it all together so the sugar evenly coats the fruit and nuts. This mixture is the heart of the flavor, so be sure to mix well. I usually double-check the cinnamon because it’s my favorite note here.

Step 3: Stuff and Butter Your Apples

Place your apples in a baking dish and stuff them generously with the sugar filling. Don’t be shy — pack it in tightly so each bite bursts with flavor. Then, add a small dot of butter on top of each stuffed apple — about a quarter tablespoon. That butter melts down to a luxurious glaze during baking.

Step 4: Bake Until Tender and Juicy

Pour boiling water into the bottom of the baking dish until it’s about a half-inch deep. This steams the apples gently as they bake, helping them soften without drying out. Pop the dish into the oven and bake for 30 to 45 minutes. I usually check around 30 minutes by piercing the apples with a fork—they should be tender but not falling apart. Once done, baste the apples with their pan juices to keep them glistening and moist.

How to Serve Baked Apples with Cinnamon, Pecans, and Currants Recipe

Garnishes

I typically finish these baked apples with a scoop of vanilla ice cream or a dollop of rich whipped cream. The cold creaminess complements the warm, spiced apples perfectly. Sometimes I drizzle a little honey or maple syrup on top for added shine and sweetness.

Side Dishes

If you want to turn this into a more substantial dessert spread, I often serve it alongside gingerbread cookies or a slice of cozy homemade bread. For a brunch, it pairs nicely with cinnamon oatmeal or creamy yogurt.

Creative Ways to Present

For a special occasion, I like to serve these baked apples in individual ramekins with a sprinkle of extra toasted pecans for texture and an edible flower or fresh mint sprig for color. It turns a simple dessert into a feast for the eyes, and everyone appreciates that little extra touch.

Make Ahead and Storage

Storing Leftovers

I store leftover baked apples covered tightly in the refrigerator for up to 3 days. They stay moist and flavorful if you scoop any pan juices back on top before sealing. It’s such a treat to enjoy the next day with coffee!

Freezing

If I’m making a big batch, I’ve had good luck freezing baked apples individually wrapped in foil or plastic wrap. They freeze well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I like to pop them in a 350°F oven for 15-20 minutes or microwave for about a minute until warm. I always spoon over a little extra of the pan juices or a splash of water to keep them juicy and tender.

FAQs

Final Thoughts

I absolutely love how this Baked Apples with Cinnamon, Pecans, and Currants Recipe delivers warmth and comfort with so little fuss. It’s the kind of dish I keep coming back to whenever I want something sweet, wholesome, and nostalgic. You’ll enjoy making it your own, and I promise your family will go crazy for its cozy flavors. Trust me, once you try this, it will become a staple you proudly whip out to brighten any mealtime or gathering.

Print