Baked Apples with a Twist

Baked apples are autumn in a dish, and the twist here is what goes in the pan. The cored apples get packed with quick oats and brown sugar, so each one bakes into a soft, spoonable cup with a chewy, crumbly center, like a self-contained crisp minus the heap of topping.

The grape juice is the other clever move. Splashed into the bottom of the dish with a little water, it steams up around the apples and keeps them from drying out while lending a fruity sweetness the cinnamon plays off.

Standing the apples upright matters: slice a thin sliver off the bottom so they don’t tip, but don’t cut all the way through, or the filling and juices leak out. Bake until the skins wrinkle and the apples give easily to a fork, then spoon the syrupy pan juices over the top to serve.

Pro Tips

• Pick firm baking apples like Honeycrisp, Braeburn, or Granny Smith; soft varieties collapse into mush.
• Don’t core all the way through, or the filling and juices drain out the bottom.
• Baste once or twice with the pan liquid for glossy, syrup-soaked apples.
• Test with a knife tip; the apples should feel tender but still hold their shape.

Variations

• Stir chopped walnuts or pecans, raisins, or dried cranberries into the oat filling.
• Swap the grape juice for apple cider or orange juice.
• Finish with a scoop of vanilla ice cream or a drizzle of caramel.