This may seem like a simple dish to make, and don’t get me wrong it is… but I’ve actually been perfecting these fruity baked apples for OVER TWO YEARS! I’ve finally nailed it, which is why I’m finally sharing it!
Sorry for the wait, and for teasing you all these years over on Instagram saying I was going to share the recipe soon! :)
This is normally the type of dish I would say, “nah you don’t need a recipe, just wing it!” And while your baked apples would always turn out good, I’ve found when you get the combination of everything just right, it’s next-level amazing! So… follow the recipe exactly on this one!
Same rules for making apple pie apply when making baked apples: you want to pick an apple variety that isn’t going to turn into mushy applesauce once baked. The more dense, or the more crisp the apple feels when you bite into it, the greater chance of it being good for baking! I like Honeycrisp in pie and in these baked apples.
This is a great recipe for using up our frozen raspberries! (My other favorite way to use raspberries is in homemade raspberry jello!)
I stock up on cranberries in the Fall and store them in the freezer so that I can make this baked fruit all Winter long. Cranberries, apples, and raspberries are my favorite combo- don’t skip the cranberries, they are rich with pectin and give a lovely jammy-ness to the finished baked apples!
Cranberry Raspberry Baked Apples Recipe (with Maple Syrup!)
5 cups apples: peeled, and cut into bit-size pieces
1.5 cups fresh or frozen raspberries
1 cup halved fresh or frozen cranberries
1.5 Tbs flour (I use Bob’s Red Mill 1 to 1 Gluten-Free Flour)
1/4 tsp sea salt
1/2 cup dark maple syrup
2 Tbs butter, cut into small pieces
Preheat the oven to 375F. Prep the apples by peeling them (best apple peeler you’ll ever use is right here!), and then cutting them into bite-sized pieces. I like to cut each half of the apple into 1/4-inch thick slices, then cut those in half.
Pile the apples into a large mixing bowl, and then add in the frozen raspberries and halved cranberries. Yes, just cut each cranberry in half with a knife- trust me, the finished baked fruit will be so much better than if you leave them whole!
Sprinkle the flour and salt over top of the fruit and use a spatula to toss it all around. Make sure the fruit gets coated evenly with the flour. You can use any gluten-free flour you like, or regular all-purpose flour. The flour helps to bind all the lovely juices that the fruit will give off!
Drizzle the maple syrup onto the fruit and again use your spatula to toss it all around and get everything coated. Only real maple syrup will do here, and the darker the color the better!
Pour the fruit mixture into a medium-sized baking pan, something like and 8×8 or 10×7 is the perfect size for this. Don’t use a metal pan here. My favorite baking dish for baked apples is this rectangular Staub ceramic baker.
Place the little pieces of butter all over the top, and bake at 375F for 30 minutes.
Remove the pan from the oven and use a large spoon to fold the fruit over, bringing the fruit and juices on the bottom to the top, and allowing the drier fruit that was on the top fall to the bottom. Use the spoon to press the fruit down gently, so that it sinks into the juices.
Return the pan to the oven and bake for an additional 20 minutes, until you can see the juices around the side starting to bubble up.
Serve warm, and store leftovers in the fridge. Best to warm any leftovers before serving them.
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