Apples and cinnamon

Baked apples with maple syrup and cinnamon recipe

  • 3
  • Easy

This delicious baked apple with maple syrup, cinnamon and raisins is the perfect warmer for autumn evenings


When I was a child my father would often cook this dish in the winter. Now I have started to do the same for our symposiums at Great Dixter in the autumn and winter, when the cooking apples here in the UK are at their best. My friend and colleague Perry Rodriguez has come to love these baked apples nearly as much as I do. The great thing is that this is so easy to make for two, or to scale up and cook for a crowd. I love the mix of tart apple flesh and sweet spices, along with the deep caramelised flavour of the maple syrup.

Read more of Aaron’s recipes here. 



  • Soft dark brown sugar 75g
  • Ground cinnamon 1½tsp
  • Ground mixed (apple pie) spice 1½tsp
  • Grated nutmeg 1½tsp
  • Maple syrup 3tbsp
  • Raisins 75g
  • Large Bramley or other cooking apples (about 40g each) 3
  • Butter 40g


  • Step 1

    Preheat the oven to 180°C/350°F/Gas 4.

  • Step 2

    Combine the sugar, spices, maple syrup and raisins in a bowl.

  • Step 3

    Core the apples and then open up the cavities a little more with the corer until they are about 2.5cm across. Take a thin slice off the bottom of the apples if necessary so that they sit flat, then make a very shallow cut around each apple to prevent them bursting during cooking.

  • Step 4

    Place the apples side-by-side in a shallow ovenproof dish. Pack the cavities with the sugar and spice mixture and put a tablespoon of butter on top of each apple.

  • Step 5

    Bake in the oven for 40 minutes, or until the sugar mixture is caramelised and the apples are tender through to the centre when pierced with a skewer. Let rest for 10 minutes before serving (the apples will be piping hot).