Fall-in-the-Air Baked Apples: So satisfying, so right for now

I don’t know where you are, but chez me in Connecticut, we’ve already pulled logs from the woodpile for a fire.  It’s that time of year … again.  And whether we get a return to Indian Summer, as we might, or whether this is the real start of autumn, it’ll be the right time for these baked apples.  They’re stuffed with dates and maple syrup  and crushed Biscoff Speculoos cookies and no, they’re not too sweet because they also have pieces of fresh lemon folded into the mix.

Here’s the story, aka my Everyday Dorie column for The Washington Post.  It’s a little French and a little American.

Here’s the recipe – bake it now!

Photograph by Goran Kosanovic for The Washington Post.

Dorie Greenspan

apples, baked apples, dates, Everyday Dorie, fall desserts, homebaking, lemons, make-ahead, maple syrup, Washington Post Food

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  1. Perfect season to incorporate apples into desert! This looks super easy to make and simple to bring as a dish to holiday gatherings

  2. Wow! I made these baked apples tonight and I am impressed! I would never have used a Golden Delicious but it was perfect, such a surprise. The filling was excellent; the lemon peel made such a difference. I fussed a bit more with this baked apple than I usually do – basting as instructed, being careful not to overbake- and it was well worth it. Once or twice a year a recipe stuns you. This was one of those. Thanks!

    1. This makes me SO happy – thank you for coming back to tell me. I was as surprised as you that Golden Delicious apples worked so well. I hope you’ll continue to enjoy this recipe as the days get cooler.