Rum and Brown Sugar Baked Apples

There are few aromas more welcoming than apples roasting in the oven. It is a scent that immediately dispels the cold of a winter evening, filling the house with notes of cinnamon, caramel, and fruit.

These baked apples are an elegant yet rustic dessert. By peeling only the top half, the apples maintain their structure while allowing the flesh to soften and absorb the steam. They sit in a bath of dark rum, butter, and apple juice, which reduces into a sticky, boozy glaze as they bake. Stuffed with a crunch of pecans and sweet raisins, they are best served warm, with the sauce spooned generously over a dollop of cool whipped cream.

Prep time: 15 minutes Bake time: 45 minutes Yields: Serves 4

The Ingredients

The Bath

• ½ cup (1 stick) butter, melted
• ¼ cup dark rum
• ½ cup apple juice

The Filling

• ½ cup packed brown sugar
• ¼ cup (½ stick) butter, melted
• 1 tsp cinnamon
• ½ cup pecans, finely chopped
• ½ cup raisins

The Apples

• 4 large Golden Delicious or Granny Smith apples
• Whipped cream, for serving

Instructions

1. Prepare the Oven and Vessel: Preheat your oven to 350°F (175°C).
2. Create the Bath: In an 8x8x2-inch baking dish, combine the ½ cup of melted butter, the dark rum, and the apple juice. Whisk gently to combine. This liquid will keep the apples moist and create a delicious sauce.
3. Make the Filling: In a small bowl, mix together the brown sugar, the remaining ¼ cup of melted butter, and the cinnamon. Stir in the chopped pecans and raisins until the mixture resembles wet sand. Set aside.
4. Prepare the Apples:
   • Peel the skin off the top half of each apple (leaving the skin on the bottom helps hold the apple together).
   • Using a melon baller or a paring knife, carefully scoop out the stems and cores. Be very careful not to cut all the way through the bottom, or the delicious filling will leak out.
   • Cut a very thin slice from the bottom of each apple so they sit flat and stable.
5. Stuff and Arrange: Place the prepared apples upright in the baking dish with the rum sauce. Pack the hollowed centers tightly to the top with the pecan-raisin filling.
6. Baste: Spoon some of the liquid from the bottom of the dish over the tops of the apples and the filling.
7. Bake: Bake for about 45 minutes.
   • Crucial Step: Open the oven every 15 minutes to baste the apples with the pan juices. This ensures they stay juicy and the tops don't dry out.
   • If the nut filling starts to brown too quickly before the apples are tender, tent the dish loosely with foil.
8. Serve: The apples are done when they are tender (a knife slides in easily). Serve warm, spooning the pan sauce over the top and finishing with a generous dollop of whipped cream.

Notes from the Kitchen

• Apple Selection: Granny Smith apples will provide a tart contrast to the sweet brown sugar, and they hold their shape very well. Golden Delicious will result in a sweeter, softer dessert.
• The Alcohol: The alcohol in the rum will mostly cook off during the baking process, leaving behind a rich, molasses-like flavor depth. If you prefer to avoid alcohol entirely, you can substitute the rum with extra apple juice or a splash of maple syrup.
• Basting: Do not skip the basting! The sugar and butter in the sauce will caramelize on the skinned tops of the apples, creating a beautiful glaze.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.