Best Baked Caramel Stuffed Apples for Easy Fall Dessert
Crispy on the outside, tender on the inside, these Baked Caramel Stuffed Apples are the ultimate easy fall dessert. After making this recipe dozens of times, I’ve discovered the trick to the perfect caramel apple filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Summer Fruit Salad and Easy Churro Cracker Candy.
Why This Best Baked Caramel Stuffed Apples for Easy Fall Dessert Is Pure Comfort
- Crispy on the outside, tender on the inside
- Gooey caramel filling that's not too sweet
- Ready in just 30 minutes
- Perfect for fall and holiday gatherings
What You'll Need for Best Baked Caramel Stuffed Apples for Easy Fall Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large apples
- 1 cup caramel bits or caramel squares
- 1/4 cup heavy cream
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: Vanilla ice cream
- Optional: Chopped nuts
- Optional: Caramel sauce
📝 Ingredient Notes
- apples: Use a sweet-tart variety like Honeycrisp, Granny Smith, or Pink Lady.
- caramel: Unwrap caramel squares if using.
🛒 Tools & Equipment I Recommend
- Apple Corer — Makes quick work of coring apples → See on Amazon
- Silicone Baking Mats — Prevents apples from sticking to the baking sheet → See on Amazon
How to Make Best Baked Caramel Stuffed Apples for Easy Fall Dessert
- Prepare Apples: Core apples and slice off the top. Place in a greased baking dish.
- Make Caramel: Melt caramel, cream, and butter together. Stir in cinnamon and salt.
- Stuff Apples: Spoon caramel mixture into apple cores. Cover with foil.
- Bake: Bake at 375°F (190°C) for 25-30 minutes. Remove foil and bake 5 more minutes.
- Serve: Serve warm with ice cream, nuts, or additional caramel sauce.
Cook's Tips for Perfect Best Baked Caramel Stuffed Apples for Easy Fall Dessert
- Common mistake and fix: Don't overfill the apples. The caramel will bubble up and may overflow during baking.
- Substitution: Use unwrapped caramel squares if you can't find caramel bits.
- Make-ahead: Prepare apples and caramel mixture up to a day ahead. Store separately in the fridge.
Storing & Reheating Best Baked Caramel Stuffed Apples for Easy Fall Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store leftover apples in the fridge for up to 5 days. Make-ahead tip: Prepare apples and caramel mixture up to a day ahead.
Freezing Best Baked Caramel Stuffed Apples for Easy Fall Dessert
Freeze baked apples for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds. May make apples soggy.
Recipe Notes
- Chef tip: For a crisper topping, sprinkle the apples with a mixture of brown sugar and cinnamon before baking.
- Best substitution: Use unwrapped caramel squares if you can't find caramel bits.
- Make-ahead: Prepare apples and caramel mixture up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your caramel is too thick, add a little more cream. If it's too thin, cook it a little longer.
Want to level up this recipe?
High-quality caramel bits — Melt evenly and smoothly for perfect caramel sauce → Check price on Amazon
Best Baked Caramel Stuffed Apples for Easy Fall Dessert
Ingredients
Main Ingredients
- 6 large apples
- 1 cup caramel bits or caramel squares
- 1/4 cup heavy cream
- 1/4 cup butter
Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Toppings
- Vanilla ice cream
- Chopped nuts
- Caramel sauce
Instructions
- Prepare Apples: Core apples and slice off the top. Place in a greased baking dish.
- Make Caramel: Melt caramel, cream, and butter together. Stir in cinnamon and salt.
- Stuff Apples: Spoon caramel mixture into apple cores. Cover with foil.
- Bake: Bake at 375°F (190°C) for 25-30 minutes. Remove foil and bake 5 more minutes.
- Serve: Serve warm with ice cream, nuts, or additional caramel sauce.
Notes
- Chef tip: For a crisper topping, sprinkle the apples with a mixture of brown sugar and cinnamon before baking.
- Best substitution: Use unwrapped caramel squares if you can't find caramel bits.
- Make-ahead: Prepare apples and caramel mixture up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your caramel is too thick, add a little more cream. If it's too thin, cook it a little longer.
Storage
- Fridge: Store leftover apples in the fridge for up to 5 days.
- Freezer: Freeze baked apples for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds. May make apples soggy.
- Make ahead: Prepare apples and caramel mixture up to a day ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 1g
- Fat: 11g
- Carbs: 45g
- Fiber: 4g
- Sugar: 30g
- Sodium: 150mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Baked Caramel Stuffed Apples for Easy Fall Dessert FAQs
Yes, prepare apples and caramel mixture up to a day ahead. Store separately in the fridge.
You may have cooked it too long or not added enough cream. Try adding a little more cream next time.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
No, the air fryer doesn't get hot enough to melt the caramel properly.
Reheat in the oven at 350°F (175°C) for 10-15 minutes. The microwave may make them soggy.
A Warm Final Note
I can’t wait for you to try Best Baked Caramel Stuffed Apples for Easy Fall Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
