I took a little bit of an unannounced vacation from blogging last week, but I feel like this might make up for it. (Fun fact: I accidentally typed “I feel like this might bake up for it. I almost left it. 😉 )
Another fun fact: the first time I ever heard anything about baked apples was in an episode of Rugrats on Nickelodeon. That show was so bomb. Totally my favorite when I was a kid! I remember in the episode, Angelica’s parents had left her home alone for the first time or something, and she decides to use the phone to order a dessert delivery. She orders baked apples, and I remember thinking, That’s not dessert. Right? Baked apples? That’s just fruit.
But what did I know? I was probably like 7. Fall is my favorite season for so many reasons, but apple baking is totally in the top three. I get so excited for it every year. And this is the first time I’ve ever made baked apples! They’re really not very pretty. They get all wrinkly and discolored.
I don’t know about you, but when things are stuffed with bourbon pecan pie filling and topped with butter pecan ice cream, I kinda stop caring what they look like.
The pecan pie filling comes together pretty easily, with a couple tablespoons of bourbon stirred in there, of course. Honestly the hardest part is scooping the core out of the apples. It’s probably much easier if you have a melon baller, but I didn’t and just used a sharp knife and spoon. The other hard part is that the apples bake for an hour, which is sooo long. But it’s definitely worth it when you take a scoop of the soft apple, crunchy pecan pie filling, and cold ice cream. Aaaaand bourbon.
- ½ cup corn syrup
- 1 egg
- ⅓ cup sugar
- 1 tbsp butter, melted
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- 2 tbsp bourbon
- 1 cup chopped pecans
- 6 Honeycrisp apples
- 1 cup water, apple juice, or apple cider
- Butter pecan ice cream (or your fave)
- Preheat oven to 375 degrees and set aside a 9x13 baking pan.
- Combine corn syrup, egg, sugar, butter, vanilla, cinnamon, and bourbon in a bowl. Whisk to combine and stir in pecans.
- Remove cores from apples, leaving about ½ inch at the bottom. Fill apples with pecan pie filling and place in the rectangle pan. Add water/juice to pan.
- Bake for 20 minutes, then cover pan loosely with foil. Bake for another 40 minutes. Remove from oven and let cool.
- Serve warm with butter pecan ice cream!