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Cinnamon-Brown Sugar Baked Apples

Servings: 6


  • 3 tablespoons, diced unsalted butter (plus more for greasing the pan)
  • 3 apples, 6 halves, halved and cored
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • pinch ground cardamom
  • pinch nutmeg
  • zest of 1 orange
  • 1 cup chopped toasted pecans, optional topping


  • Heat the oven to 375 degrees. Grease the interior of a medium-sized baking dish.
  • In a small bowl, combine the sugar, salt, cinnamon, cardamom, nutmeg and orange zest.
  • On the back side of each apple half, make a small slice, removing a small amount of apple skin to create a flat surface. This will stabilize the apples and ensure that they can securely rest in the baking pan without wobbling.
  • Place the apple halves, skin side facing down in the baking dish. Evenly distribute the sugar mixture on top of the apples. Top with the diced butter (I like two small pieces per apple half). Place into the oven and bake for 45 minutes for al dente apples to 1 hour and 15 minutes for soft apples. Remove from the oven and top with optional chopped pecans.
  • Serve warm by themselves or with a scoop of vanilla ice cream.


You can easily increase this recipe to 4 to 5 apples (creating 8 to 10 halves). Slightly increase the amount of brown sugar, cinnamon and butter used. Keep the cardamom and nutmeg at a pinch, since these ingredients pack a punch of flavor even in small amounts. If you prefer an al dente apple, bake at 45 minutes, as listed. This recipe can be made ahead and then stored in the fridge for up to 24 hours. To reheat, place into the oven and gently warm over a low