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  • sherrydewalt

Chai Spice Cider Baked Apples

They say an apple a day keeps the doctor away but if there are any doctors in the house when you make these, they might come running! Baking apples in a spice infused cider creates the most delicious fall dessert you could imagine. These could also be eaten for breakfast; they are that healthy!


4 baking apples (Jonathon, Macintosh, etc.)

2 cups apple cider

1 chai tea bag

Lemon slice (optional)

4 teaspoon soft, buttery spread

1 Tablespoon sugar (any kind)

1 teaspoon cinnamon

¼ cup oatmeal

Dash of salt

¼ cup chopped nuts (Walnuts, pecans, or other. Nuts are optional)

Add apple cider to small sauce pan over medium heat and bring to a boil. Reduce heat and simmer for 20-30 minutes until reduced by about half. Turn off heat, add teabag to the pan and let steep for about 5 minutes.

Preheat oven to 375 degrees.

Slice about ¼” off the top and bottom of each apple and reserve tops. Rub lemon slice over cut surface on top of the apple if you would like to reduce browning. Use a melon ball scoop or small spoon to scoop the stem and seeds from each apple. Leave the bottom of the apple intact. Score the top of each apple making 3 or 4 shallow (1/2”) cuts through the peel and flesh. Place apples in baking dish. Combine buttery spread, sugar and cinnamon in a small bowl and cream together. Add oatmeal and combine. Stir in the nuts gently if you are using them. Stuff the mixture into the cavity of each apple, mounding on top if needed. Replace the top slice on each apple if desired. Pour the chai infused cider over and around the apples. Bake for 40-50 minute until the apples are tender. Serve warm with a dollop of yogurt or scoop of ice cream.

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