Baked Apple Beauties


  • 4 large round red apples (Fuji or Ambrosia are good choices)
  • 2 Tbsp finely chopped ginger
  • 1/3 cup honey
  • 2/3 cup water
  • 1 tsp cinnamon
  • 2 Tbsp sugar
  • 2 Tbsp jam—any kind is fine
  • sour cream or thick yogurt for serving


  • apple corer
  • peeler
  • fork
  • measuring cups and spoons
  • cutting board and knife
  • square oven-proof baking dish
  • bulb baster
  • small saucepan

Prep time:




Cook time:


Recipe attribution:

Sydney Massey

  1. Preheat oven to 350° F.
  2. Wash apples and remove core only about 3/4 of the way down. Leave the bottom of the core in place so it can hold the filling.
  3. Starting at the top of the apple, remove the skin from the apple using the peeler by slowly twirling it around and around until the top half of the apple is peeled. Now, using the tines of a fork, twirl the apple around as you score the apple, making a series of grooves, spiralling down until you meet the skin. You don't have to decorate the apple this way—you can have fun and use your imagination to make your beauties.
  4. Place the apples in the baking dish. Spoon the finely chopped ginger in the cavities, then fill the cavities with honey. You should still have honey left over.
  5. Pour the water and the remaining honey into the bottom of your baking dish.
  6. Mix the cinnamon and sugar together and dust over the top halves of the apples.
  7. Place the dish into the oven, uncovered.
  8. Bake for about 45 minutes, basting apples with the liquid at the bottom of the baking dish about every 10 minutes. As apples vary in how long they take to cook, start checking for doneness at about 30 minutes. Insert a toothpick or cake tester into the apples to see if it slides in easily. You don't want the apples to turn mushy, but you do want them to be tender. Your apples may take up to an hour to be done.
  9. Remove the dish from the oven when done. Transfer remaining liquid to a small saucepan using the baster. Bring the liquid to a boil over a high heat and continue boiling until it's reduced to about half the quantity of liquid. Add the jam (I usually choose a red fruit for this, like plum or raspberry jam, but any jam or preserve will work) and boil for another 2 minutes. The liquid should be shiny and syrupy looking.
  10. Pour the hot glaze over the apples. Place the apples under the broiler for a few minutes to caramelize the glaze on top slightly.
  11. Set aside to cool. Serve at room temperature or refrigerated on a flat dessert plate with a knife and fork for each person. Delicious served with a dollop of sour cream or plain, thick yogurt.