Dairy Farmers of Canada

Baked Apples with a Warm Caramel Sauce

Different varieties of apples will take different lengths of time to bake.

  • Prep: 15 min - 20 min
  • Cooking: 35 min - 50 min
Yields 4 baked apples
baked apples with a warm caramel sauce


  • 4 unpeeled apples
  • 2 tbsp (30 mL) chopped walnuts
  • 2 tbsp (30 mg) raisins
  • 1 tbsp (15 mL) butter at room temperature
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/3 cup (80 mL) apple cider or apple juice
  • 1 cup (250 mL) 35 % cream
  • Caramel Sauce
  • 1/2 cup (125 mL) brown sugar
  • 3 tbsp (45 mL) butter
  • 1 tsp (5 mL) vanilla extract
  • of salt
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Leaving apples whole, use a melon baller or very small spoon to scoop out cores and stems. Be careful not to cut through to bottom of apple. Peel off 1/2 inch(1 cm) strip of peel from around top of apples. Set apples aside in a baking dish just large enough to hold them.

Mix together walnuts, raisins, butter and cinnamon; stuff inside hollowed out cores of apples. Stir cider with 1/4 cup (60 mL) cream; pour over apples.

Bake apples uncovered in preheated 350° F (180° C) oven 35 to 50 min, basting every 15 min, or until apples are tender.

Caramel Sauce:

Pour cream mixture from baking dish into a small saucepan along with brown sugar, butter and remaining 3/4 cup (180 mL) cream. Set over medium high heat; bring to a boil, reduce heat and simmer 15 to 20 min, stirring occasionally until smooth and thick. Stir in vanilla extract and salt.

Serve Warm Caramel Sauce spooned over baked apples.


Refrigerate leftover sauce, reheat and serve warm over ice cream or yogurt.

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Nutritional information

Per serving
Energy: 511 Calories
Protein: 2 g
Carbohydrate: 56 g
Fat: 33 g
Fibre: 4 g
Sodium: 151 mg

Top 5 Nutrients

(% DV*)
Calcium: 8 % / 83 mg
Iron: 8 %
Magnesium: 9 %
Vitamin A: 34 %
Vitamin D: 15 %