Warm Baked Apples with Holiday Spice Fusion

Warm Baked Apples with Holiday Spice Fusion
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I made this recipe recently when a friend was visiting from out of town. When I tasted it, I couldn’t WAIT to post it here for you! I used my Holiday Spice Fusion mix instead of cinnamon and nutmeg, and the result was astoundingly better than the original!

Holiday Spice Fusion is my take on the spice mix Germans use in their tasty gingerbread (Lebkuchen). By the way, find the BEST Lebkuchen recipe in my German cookbook on Amazon. I have lots more cookbooks out there as well, and more coming. Buy yours today!

Holiday Spice Fusion is so versatile! Mix a teaspoon of it and a little sugar into some softened cream cheese for a great fruit dip. Substitute it for the cinnamon in homemade cinnamon rolls, or spice up your oatmeal, hot cider, and pancake and waffle batter. The possibilities are endless.

Anyway, this baked apple recipe is a slimmed-down version of my German Bratäpfel recipe. The German one adds a dash of rum to the filling and poaches the apples in white wine instead of apple cider. You choose—both versions are phenomenal!

Whipping up the filling and coring the apples takes practically no time (15 minutes), and they bake while you’re having dinner. Scoop a dollop of ice cream on them when they come out of the oven, and you have yourself a quick and easy dessert that will impress even your mother-in-law.

Leave me a comment and let me know how yours turn out!

Baked Apples

Karren Doll Tolliver
A buttery brown sugar oat crumble tops these delicious, warm baked apples. Iron Chicken Kitchen's Holiday Spice Fusion kicks it up a notch!
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American, European
Servings 4 apples


  • Mixing bowl
  • Baking pan
  • Apple corer


  • 3 Tablespoons unsalted butter, softened to room temperature 43g
  • 1/4 cup packed light or dark brown sugar 50g
  • 1/2 teaspoon Iron Chicken Kitchen Holiday Spice Fusion
  • 1/4 cup old-fashioned rolled oats 20g
  • 4 large apples washed and patted dry
  • 2 tbsp raisins, dried cranberries, and/or chopped nuts optional
  • 3/4 cup apple cider


  • Preheat oven to 375°F (191°C).
  • Mash the butter, sugar, and spice mix together until combined.
  • Stir in oats. If using, stir in raisins, dried cranberries, and/or nuts. Set aside.
  • Carefully core the apples about 3/4 of the way down with an apple corer or paring knife and spoon. Remove all the seeds but don't cut all the way to the bottom. If apples don't sit level, slice the bottoms slightly to help them sit upright.
  • Place cored apples in an 8-inch or 9-inch baking pan. Fill each apple with reserved oat crumble, packing lightly.
  • Warm the apple cider slightly and pour it into the pan around the apples. This prevents the apples from drying out.
  • Bake for 40-45 minutes or until apples appear slightly soft. Bake for more or less time, depending on how firm the apples were and how soft you want them to be.
  • Remove apples from the oven. Baste outsides of the apples with juices from the pan. There is a lot of flavor in that juice!
  • Serve warm topped with whipped cream or ice cream.


Cover and store leftover apples in refrigerator for up to two days. Not that they will last that long before someone eats them.
Reduce leftover baking juice in saucepan on stovetop until slightly thickened for a marvelous ice cream sauce.
Toasted pecans or walnuts work best in this recipe.
You can make the filling ahead and refrigerate for up to three days, but core the apples just before baking.
The best apples for this recipe are firm and perfectly round. I like Honeycrisp, but you can use Granny Smith, Fuji, or Pink Lady. The Delicious varieties are too soft.
If you don’t have Iron Chicken Kitchen Holiday Spice Fusion, substitute 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.
Keyword apple, baked goods, brown sugar, gluten-free

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