Hearty grandma’s old fashioned baked apples

I remember the first time my mom pulled a pan of old fashioned baked apples from the oven. The kitchen smelled like cinnamon and brown sugar, and I couldn’t wait to dig in with a scoop of vanilla ice cream melting on top.

Now I make this same recipe whenever I need something warm and nostalgic. It takes less than ten minutes to prep, and the apples bake while I clean up dinner or relax with my family.

What makes this grandma’s old fashioned baked apples a keeper for years to come

I love how this recipe uses ingredients I always have on hand. Brown sugar, cinnamon, butter, and raisins turn simple apples into something that feels special without any fuss.

The apples come out tender and sweet with just the right amount of spice. You can serve them plain, with ice cream, or even drizzle some evaporated milk over the top like my mom used to do.

This dessert works for weeknight dinners or holiday gatherings. It’s one of those recipes that feels homey and comforting no matter when you make it.

If you’re craving more apple-based treats, my My Favorite Apple Bundt Cake Recipe brings that same cozy warmth, and The Best Cinnamon Swirl Apple Fritter Bread has become a regular in my baking rotation.

Everything you need for the perfect grandma’s old fashioned baked apples

• 4 large Rome apples (or Braeburn, Granny Smith, or any baking apple you prefer)
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup raisins (or dried cherries if you prefer)
• 1/4 cup unsalted butter, cubed and divided
• 1 cup boiling water
• Vanilla ice cream, evaporated milk, or whipped cream for serving

I always use Rome apples because that’s what my mom used, but honestly any apple works. If you want to add chopped pecans or walnuts to the filling, go for it. You can also swap the raisins for dried cranberries or leave them out entirely if you’re not a fan.

My Method for grandma’s old fashioned baked apples

1. Preheat your oven to 375°F and position the rack in the middle. This ensures even baking and prevents the tops from browning too quickly.
2. In a small bowl, use a fork to combine half of the butter (2 tablespoons) with the brown sugar, raisins, cinnamon, and nutmeg. Mix until everything is well blended and the butter is evenly distributed throughout the sugar mixture.
3. Using a paring knife, carefully core each apple by cutting around the stem and removing the center. Use a spoon to scoop out any remaining seeds and create a cavity that’s about 1 inch wide, making sure not to cut through the bottom of the apple.
4. Stuff each apple generously with the sugar mixture, packing it down gently with your fingers or the back of a spoon. Place the stuffed apples upright in a baking dish that fits them snugly.
5. Distribute the remaining butter pieces on top of each apple, letting them sit right in the center of the filling. Pour the boiling water into the dish around the apples, not over them.
6. Bake for 50 to 60 minutes, or until the apples are very soft when pierced with a knife but still hold their shape. The skins should be slightly wrinkled and the filling should be bubbling. Let them cool for 5 minutes before serving.

My kitchen secrets for getting this grandma’s old fashioned baked apples just right

I always check the apples around the 50-minute mark because oven temperatures vary. You want them tender enough to cut with a spoon but not so soft that they collapse into mush.

If your apples are on the smaller side, reduce the baking time by about 10 minutes. Larger apples might need an extra 5 to 10 minutes in the oven.

The boiling water creates steam that helps the apples cook evenly and keeps them from drying out. Don’t skip this step or you’ll end up with apples that are tough on the outside and undercooked in the center.

The best way I serve grandma’s old fashioned baked apples

I usually serve these warm with a big scoop of vanilla ice cream on top. The cold ice cream melting into the warm spiced apples is one of my favorite combinations.

My mom always drizzled evaporated milk over hers, and I still do that sometimes when I want to feel nostalgic. Whipped cream works great too if you want something lighter.