Quick and Easy Baked Apples

My quick and easy baked apples are lovely, truly delicious and easy to make too.


Quick and Easy Baked Apples


They are also a brilliant way to use up any juicy apples that are turning a little bit soft.

I have had an early crop of apples this year and I am determined to use them all up.

My own much-loved apple tree was a gift from a group of school mum friends in memory of my beautiful mum after she had passed away and every year it gifts me more and more. I absolutely adore my apple tree. Each time it blossoms or bears fruit, my mum and her loveliness come to mind; it makes me smile.



Eating and baking from my bountiful apple tree is always a delight. Baked apples are such a comfort food.

I know that lots of you home growers, like me, will have had an early harvest so, although I have rather a lot of apple recipes on my blog, I thought you might like to hear a quick and easy baked apples recipe to use them up.


Quick and Easy Baked Apples – Ingredients

  • 4 ripe eating apples 
  • 2 handfuls of raisins 
  • 2 tbsp light brown sugar
  • 1.5 tsp cinnamon
  • 25g of butter / plant-based spread
  • 2 tsp demerara sugar


Quick and Easy Baked Apples

Method for quick and easy baked apples

  1. Turn the oven on to 180C fan/ gas 6. 
  2. Carefully core the apples with an apple corer 
  3. Mix your raisins, brown sugar and cinnamon together in a small bowl.
  4. Place the apples, facing upwards, side by side, in a deep baking dish.
  5. Add the raisin mix to each one, pushing it down into the centre of the apple
  6. Add a little butter to the top of each and sprinkle on the demerara sugar. 
  7. Place in the oven for 20 minutes.
  8.  Poke with a a knife the apples to check they are cooked – the apples should feel soft.
  9. Let them cool down before serving up with cream or icecream


Enjoy – and please do let me know if you give these a go.

Becky x


Behold the apples’ rounded worlds:
juice-green of July rain,
the black polestar of flowers, the rind
mapped with its crimson stain.

The russet, crab and cottage red
burn to the sun’s hot brass,
then drop like sweat from every branch
and bubble in the grass.

Laurie Lee



This recipe will feature in my upcoming book Nature Walks and Activities (Sept. 2023.)  You can see all my books here






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