Delicate baked apples stuffed with a mixture of sugar, cinnamon, and lemon juice, baked with butter — a simple, seasonal dessert inspired by Polish home cooking. The apples retain their shape, while the inside becomes soft and aromatic; the cinnamon enhances the natural sweetness of the fruit. Serve warm with sour cream or thick yogurt, sprinkled with nuts or raisins. It's a quick, impressive dessert for a family dinner, picnic, or May Day celebration.
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Preheat the oven to 190°C (top/bottom heat) or 170°C (fan). Choose a baking dish with a diameter of about 20–24 cm or a rectangular pan. Take the ingredients out of the fridge so that the butter is not too hard.
Wash the apples under running water and dry with a paper towel. Cut off the top of each apple (about 0.5 cm) like a 'cap' — keep it if you want to cover the apple later. With a sharp, small knife, cut out the core: insert the knife next to the center and gently twist, hollowing out the inside to about 1 cm from the bottom, so that the bottom remains intact.
In a small bowl, combine sugar (30 g) with cinnamon (4 g) and lemon juice (15 g). If you are using raisins (optional), drain them and add to the mixture. Stir with a spoon until the ingredients form a fine, grainy mixture.
Fill each cavity in the apple with the prepared mixture: use a teaspoon to fill each apple so that the filling reaches the edge. Place a small piece of butter (about 7–8 g) inside each apple or distribute a few small cubes of butter around the filling.
Arrange the stuffed apples vertically in a baking dish. Pour about 50–80 ml of water (about 50–80 g) into the bottom of the dish — this will prevent the bottom from burning, and the apples will steam and soften evenly. Cover the dish loosely with aluminum foil or simply leave it uncovered (the skin will be prettier). Place in the preheated oven and bake for 20–25 minutes.
Check the readiness of the apples after 20 minutes: insert a small knife or toothpick into the side of the apple — it should go in easily, but the apple should not fall apart completely. After removing from the oven, let it rest for 5 minutes to allow the juices to settle.
Serve the baked apples on a plate: optionally place a spoonful of sour cream (100 g for 4 servings) or natural yogurt next to them. You can drizzle the juice from the bottom of the dish — lightly reduce it in a pan if you want to achieve a thick glaze.
If you are preparing the dessert in advance: after cooling, store the apples in the refrigerator covered with plastic wrap for up to 24 hours. Before serving, heat in the oven for 5–8 minutes at 160°C or in the microwave for 40–60 seconds.
In Polish cuisine, baked apples are a traditional, homemade dessert — once often served with semolina or crumble. The simple method of baking in the oven or over an open fire was popular in the countryside.
Serve warm with a spoonful of sour cream or yogurt, sprinkled with freshly ground cinnamon and finely chopped walnuts. Ripe, yet firm apples will give the best result. You can also add a scoop of vanilla ice cream for a temperature contrast.
Store in the refrigerator for up to 24 hours in an airtight container. Reheat in the oven for 5–8 minutes at 160°C or in the microwave for 40–60 seconds. Do not freeze, as the texture of the apples will become watery after thawing.
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See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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