Jamie Oliver Baked Apples

There’s something about these. Jamie Oliver Baked Apples. That moment you crack into a warm apple, soft enough to yield to the back of a spoon, sweet steam rising up with hints of cinnamon and toasted oats. It smells like my grandma’s kitchen in mid-October. I didn’t expect much—just wanted something simple and warm on a drizzly Sunday. But wow. These hit me square in the nostalgia.

Ingredients Needed

• 3 tablespoons unsalted butter, room temp, almost too soft to scoop
• 1/4 cup light or dark brown sugar, whatever’s in the cupboard • 1/2 teaspoon ground cinnamon—just enough to nudge you into fall
• 1/8 teaspoon ground nutmeg (a whisper, really)
• 1/4 cup old-fashioned rolled oats
• A handful of raisins or chopped walnuts or those dried cranberries lurking in the back of the pantry (optional but kind of not)
• 4 big apples. Washed, dried, ready.
• 3/4 cup warm water (feels like a weird step, but trust—it matters)
• 3/4 cup warm water (feels like a weird step, but trust—it matters)

How To Make Jamie Oliver Baked Apples

1. Start with the filling. Butter first. Soft, nearly melting. Stir it into the brown sugar like you mean it. Cinnamon, nutmeg, oats. Toss in your raisins or nuts if you’re doing that. It won’t look fancy. But it smells… insane.
2. Then the apples. Get right in there with a paring knife and scoop the cores out, but don’t go too far—leave the bottoms. Like little edible bowls. If you mess up one, it’s okay. Just pick another.
3. Now spoon that buttery mess into each apple. Press it down a bit, not too hard. Set them all up in a baking dish like little soldiers. Then? Pour the warm water around them. Not over. Around. It steams. It saves them from drying out.
4. Pop the whole thing in the oven—375°F. Bake them for, what, 40 to 45 minutes? But check at 30. Seriously. Depending on your apples, they might go quicker. You’re looking for soft sides, not applesauce.
5. When they’re done, they look almost too simple. But then you spoon some of that pan juice over the top and suddenly—bam. Rustic beauty.

Why I Love This Recipe

I made these the first week of October when the air smelled like damp leaves and woodsmoke. Didn’t even plan to. Just felt like something warm. My kid took one bite and said it tasted like a hug. Which sounds cheesy, sure—but it really did. There’s no flash here. Just soft apples, warm spices, and that homey, buttery filling that somehow feels like a holiday.

Recipe Tips

• Don’t use apples that go mushy—Granny Smith or Honeycrisp have your back.
• When coring, don’t punch through the bottom. Rookie move. Filling leaks.
• Feeling spicy, Add some clove or a pinch of ginger. Go slow though. Spices are bossy.
• No oats, Breadcrumbs with cinnamon and a drizzle of maple syrup could work.
• That water step, It’s not optional. Moist apples = good apples.

How To Store These Jamie Oliver Baked Apples

• At Room Temp: You can leave them out for maybe half a day. Covered. If your kitchen’s cool.
• In the Fridge: They’ll keep for a few days. I chuck them in a container. They’re fine cold, too.
• In the Freezer: Yep, they freeze. Wrap ’em up. Use within a month or so. Texture gets a bit softer after thawing, but the flavor, Still magic.
• Reheating: Oven’s best. 350°F, 15 minutes, cover them with foil if they’re drying. Or zap in the microwave for a minute. Keep an eye.

Let’s Answer a Few Questions!

Can I swap out the brown sugar?
Yeah, totally. Try honey. Or coconut sugar. I’ve even done maple syrup. Just adjust to taste. Start small.

Best apples for this?
Granny Smith. Honeycrisp. Jonagold. Firm ones that won’t flop.

Can I prep these ahead?
Yes. I’ve filled them in the morning and baked at night. Just keep them cold until you’re ready.

How do I know they’re done?
Fork should glide in but not collapse the whole apple. Like testing a potato.

What else can I throw in the filling?
Go nuts—literally. Chopped pecans. Dates. A few chocolate chips if you’re feeling bold.

Nutrition Facts (per serving)

• Calories: 156
• Carbs: 34g
• Protein: 0.6g
• Fat: 3.3g
• Sugar: 28g
• Fibre: 3.1g
• Sodium: 32mg

Try More Recipes:

• Jamie Oliver Black Forest Gateau Recipe
• Jamie Oliver Cinnamon Rolls
• Jamie Oliver Microwave Chocolate Pudding