Baked Apples With Candied Ginger & Toasted Pecans

My second son turned one month last week. Needless to say, my ability to cook is a tad limited at the moment. But my big brother and my two adorable nieces were in town for a visit so I handed the baby off to his dad during our older son’s nap in order to pull together a simple but tasty dinner of veggie burgers with avocado and tomato, the world’s best oven fries, a green salad with dried cranberries and toasted pepitas, and even (gasp!) DESSERT.

I decided to make baked apples for three reasons: 1) They are yummy and comforting and warm, 2) It is apple season and the Hudson Valley is bursting with delicious, crisp, sweet-tart fruit, and, 3) Perhaps most importantly, they are amazingly easy to make.

Apples by Eve Fox, Garden of Eating blog, copyright 2012

I think baked apples are good pretty much any way but I included crystallized ginger to spice things up a bit, along with some toasted pecans we had leftover from another meal.

Chopping up crystallized ginger and toasted pecans for the baked apple filling by Eve Fox, Garden of Eating blog, copyright 2012

The rest was easy – brown sugar, cinnamon, nutmeg, cloves, butter (you could use coconut oil if you don’t eat dairy), and some fresh apple cider that we got at a wonderful cider press party we’d gone to a few days earlier.

American Cider Mill press and operators by Eve Fox, Garden of Eating blog, copyright 2010
I mixed up the filling in a bowl.

Filling for the baked apples by Eve Fox, Garden of Eating blog, copyright 2012

Cored the apples, stopping an inch above the bottom to avoid going all the way through.


Coring the apples by Eve Fox, Garden of Eating blog, copyright 2012

Then stuffed them, topped them with butter, arranged them in a baking dish so that none would tip over while baking, and poured some of the cider into the bottom. Topped it with foil and put it into the oven for a while.

Next: Get the recipe!

Baked apples out of the oven by Eve Fox, Garden of Eating blog, copyright 2012

My advice: Eat with ice cream (or a non-dairy equivalent) to let the wonderful syrupy, spiced cider mix with the melting vanilla flavor – it makes a great companion to the soft, sweet, slightly tart flesh of the apple and the sugary, nutty, gingery filling. A delightful fall treat and so easy that even a sleep-deprived woman with a four-week-old baby and a three-year-old can make it to boot.

Baked Apples With Candied Ginger & Toasted Pecans
Serves 4


* 4 large, fresh baking apples (Rome, Golden Delicious, or Jonagold)
* 1/4 cup brown sugar
* 1 tsp ground cinnamon
* 1/8 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1/4 cup chopped toasted pecans
* 2 Tbsps finely chopped crystallized ginger
* 1 Tbsp butter
* A pinch of salt
* 3/4 cup apple cider (or water if you don’t have cider)


1. Preheat the oven to 375įF. Wash your apples then remove their cores to about 1/2 inch above the bottom of the apple. I used an apple corer in combination with a small, sharp paring knife- it was kind of messy/clumsy but worked. You should have a hole roughly an inch wide that does not go all the way through the apple.
2. In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, salt and pecans. Place the apples in a small baking pan – you want one small enough to keep all the apples upright but not so small that they’re crowded – they’ll bake better if they’re not touching. Stuff each apple with the filling mixture and top with a small pat of butter.
3. Add the cider (or water) to the baking dish and bake the apples for 30-40 minutes, taking them out several times to baste them with the cider in the bottom of the dish, until they are tender, but not mushy. Serve warm with vanilla ice cream, rice dream or coconut bliss.

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M Quann
M Q1 years ago


Alexandra G.
Alexandra G2 years ago

sounds good

Sonia Minwer Barakat Requ

Delicious recipe must try it,thanks for sharing

Jonathan Harper
Jonathan Harper2 years ago


Nichola Mac D
Nichola Mac D2 years ago

good god girl these sound DELICIOUS! cannot wait to try them....thanks so much for sharing!!! x :)

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Eva, for Sharing this!

Jennifer C.
Past Member 4 years ago

Yum! Thanks for this great recipe.

Cecily P.
Cecily P4 years ago


J.L. A.
JL A4 years ago


rene davis
irene davis4 years ago