This French baked apples recipe combines honey, cinnamon and almonds with golden raisins and candied orange for a comforting, less-sweet dessert. It's also a delicious way to use cracked or hollow macaron shells. No macarons? Flaked almonds work beautifully too.
French Baked Apples with Honey
Baked apples take me straight back to Mum's kitchen in Scotland. She often made them stuffed with dried fruit, and that smell of warm apples and cinnamon still does it for me. Sometimes, you just want the pudding Mum made.
This French version takes inspiration from La Bible de l'apiculteur, a lovely book I picked up last summer at the Abbaye de Sénanque in Provence. We love visiting this peaceful haven among the lavender fields, preferably out of season when there are fewer crowds. Clearly, even an abbey visit can turn into recipe research - and finishing with yet another cookbook!
I love this recipe as it uses honey - which means it needs less than adding refined sugar. Honey, candied orange and a little Calvados give these apples plenty of flavour without an overly sweet filling. Less sugar, more flavour - and still very much a proper pudding.
How to Make Baked Apples Like the French
Gather your ingredients. Honey, cinnamon and candied orange bring plenty of flavour to the fruity filling, along with a little Calvados. I used a Lambig from Brittany which is another apple liqueur like Calvados - otherwise use Cognac - and, if you prefer without alcohol, use apple juice or a little more of the orange juice.
Use flaked almonds, amaretti biscuits or leftover macaron shells. I had overbaked mine as had forgotten to put on the timer. I usually say don't multi-task when making macarons - and of course, what was I doing? Multi-tasking!
Core the Apples
Core the apples right through, keeping their skins on. I find it much easier using a good apple corer.
When I use macaron shells, I tuck one underneath each apple to help keep the filling in place and soak up those lovely cooking juices. Otherwise use classic flaked almonds - or amaretti biscuits.
Fill, Drizzle and Bake
Spoon in the fruity filling, then drizzle the apples with honey and melted butter. A little orange juice in the dish mingles with the cooking juices as they bake. That's your sauce taken care of, too.
Just before they go in the oven, slice through the apple's skin below the stuffing to prevent the skin from exploding while they bake. It also makes them look prettier when they come out.
You'll find the quantities, oven temperature and full method in the printable recipe card below.
What to Do with Cracked or Hollow Macaron Shells
Please don't throw away cracked or hollow macarons. Their almond flavour works beautifully here, whatever their appearance.
I roughly crush unfilled macaron shells into the fruity stuffing instead of using flaked almonds. A whole shell also sits underneath each apple, soaking up the cooking juices. For once, nobody's inspecting the feet.
Without macaron shells, use flaked almonds as in the original recipe, or amaretti biscuits. There's certainly no need to make a batch of macarons just to stuff four apples!
For help with your next batch and more ideas for those less cooperative shells, visit my French macaron guide.
What to Serve with Baked Apples
Serve the apples warm and spoon over their lovely honey-scented cooking juices. Don't leave the good stuff behind in the dish!
They're lovely on their own, although I'm hardly going to talk you out of adding ice cream. Try my chestnut ice cream or, for a particularly good pairing, the Calvados variation of my no-churn ice cream.
A little crème fraîche, Greek yogurt or French crème anglaise works well too.
For Christmas: I've also made these with my quick no-suet mincemeat instead of the fruity filling. It works a treat, with no pastry to roll out. That's one less job when the Christmas kitchen is already busy enough.
Baked Apple Questions
How long do baked apples take?
Allow about 15 minutes to prepare and 30-35 minutes to bake. The exact cooking time depends on the variety and size of your apples. They're ready when a small knife slips easily into the flesh.
What can you do with leftover baked apples?
Chop them and spoon over a special Christmas granola, porridge or plain yoghurt for breakfast, along with any remaining fruit filling and juices.
Can you make this recipe in the microwave?
For this version, stick with the oven: the method and timings are for oven baking. Use the microwave to reheat individual portions rather than applying these baking instructions to microwave cooking.
Can you make baked apples ahead and reheat them?
Yes. Bake them ahead, cool and refrigerate within two hours, then eat within two days. Reheat with their juices in the oven or microwave until piping hot throughout. Only reheat the portions you need, and reheat once.
Can baked apples be frozen?
Yes. Cool them, then freeze in a suitable airtight container with their cooking juices. Defrost in the fridge and use within 24 hours, reheating thoroughly before serving.
French Baked Apples with Honey, Cinnamon and Almonds
Equipment
Ingredients
- 4 large apples such as Reinette du Canada, Golden Delicious or Chantecler
- 3 tablespoon flaked almonds or 40g unfilled macaron shells or amaretti biscuits
- 80 g (3oz) golden raisins
- 3 tablespoon honey acacia or flower honey
- 20 g unsalted butter melted
- 2 tablespoon Calvados or Cognac (or apple juice)
- 1 teaspoon cinnamon (or mixed spice)
- 1 orange, juice only organic (if using the zest)
- 4 strips candied orange peel finely chopped (or 1 tablespoon orange zest)
Instructions
- Preheat the oven to 190°C / 375°F (170°C fan).
- Prepare the filling. If using macaron shells, reserve four for the bases and roughly crush the rest. Alternatively, crush the amaretti biscuits or use the flaked almonds. Mix with the raisins, candied orange peel, cinnamon and 1 tablespoon of the honey. Pour over the Calvados or Cognac (or apple juice) and leave to soak for 5 minutes.
- Prepare the apples. Wash and core them all the way through. Trim a thin slice from the bottoms if necessary so they stand upright. Arrange in a shallow ovenproof dish. If using macaron shells, place one reserved shell underneath each apple.
- Fill and score. Spoon the fruity mixture into the apple cavities. Using a sharp knife, make a shallow cut through the skin around the upper part of each apple to help prevent uncontrolled splitting during baking.
- Add the juices. Pour the orange juice or water into the dish. Drizzle the apples with the melted butter and the remaining 2 tablespoon honey.
- Bake for 30-35 minutes, or until the apples feel tender when pierced with a small knife. Larger or firmer apples may need longer. Serve warm, spooning over the cooking juices.
