Baked Apples with Berries
Coring an apple turns the fruit into its own little cup, and that hollow fills with fragrant juice as it bakes. The skin holds the softening flesh in place while the berries tucked inside burst and release a bright tartness that cuts the honey’s sweetness.
Baked fruit is a long-standing autumn tradition across Europe, from English baked apples to the Central European versions served at Christmas. It is a smart way to use slightly overripe fruit and end up with a warm, pudding-like dessert that needs almost no added sugar.
Cook’s Notes
- Reach for firm, tart varieties like Granny Smith; sweeter apples can collapse in the oven.
- Any berries work: frozen blueberries, raspberries, or currants. Add frozen berries without thawing and bake 5 minutes longer.
- To keep the apple from splitting, score a shallow ring through the skin around the middle of each fruit.
Swap the honey for maple syrup or a dusting of cinnamon if you like. Serve with a spoonful of Greek yogurt or a scoop of ice cream. Cold leftovers keep well in the fridge for up to two days and taste good even without reheating.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Core the apples without cutting through the bottom, creating little "craters."
Fill the hollows with berries.
Bake in an oven preheated to 425F (220C) for about 20 minutes, until the apples are soft.
Serve warm, drizzled with honey.
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