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    Home > Recipes > Dessert

    Caramel Apple Pie Baked Apples

    Published: Oct 18, 2016 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    Caramel Apple Pie Baked in an Apple
    Caramel Apple Pie Baked in an Apple
    baked apple in a baking dish
    caramel apple pie baked apples

    Baked Apples in a red baking dish

    Caramel apple pie baked apples are a fun twist on a traditional apple pie. Fill cored apples with a combination of caramel sauce and cinnamon apples. Top them with pie crust and bake! These baked caramel apples are a perfect fall dessert for serving to guests on a chilly winter day.

    Who doesn't love some baked apples on a chilly fall day? What about warm caramel apples with some pie crust?  Should I get you a fork? These make a fun fall dessert that can be assembled up to a day ahead and baked right before serving.

    Baked Apple on a white plate

    hollowed out Apples in a red baking dish

    Ever since the world fell head over heels for pumpkin spice, I feel like apples don't get as much fall-dessert love as they should. But every time I see some version of these baked apples floating around on Pinterest, I am reminded that apples really deserve more attention.

    Caramel Apple Pie Baked Apple in a red baking dish

    Seriously - who could resist a warm apple pie baked apple?

    Served with a scoop of vanilla ice cream...in front of a fire.

    Oh how I love fall....

    Caramel Apple Pie Baked Apples in a red baking dish

    I went a little bit further with this version, adding a serious scoop of caramel sauce to the inside of each apple. When you slide this whole thing in the oven, it smells like all the fall-loving goodness of apple pie, but can be delivered to the table in individual portions that everyone will love.

    Caramel Apple Pie Baked Apples in a red baking dish

    Perhaps the best part is that some of that caramel sauce bubbles up out of the top and fills the base of the baking dish with a sweet, sticky, cinnamon sauce. Spoon that sauce over the warm baked apples and enjoy!

    Caramel Apple Pie Baked Apple on a plate

    More Fall Desserts

    • Apple Cider Donut Mini Muffins
    • Applesauce Cake
    • Slow Cooker Pumpkin Cheesecake
    • Pumpkin Chocolate Chip Snack Cake
    • Caramel Apple Cider Bars
    • Easy Apple Crumble

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls 
    • Half Sheet Pan 
    • 9x13 Emile Henri Baker 
    • 6-inch Global Knife
    • Cutting Board
    baked apple in a baking dish
    Print Recipe
    5 from 2 votes

    Caramel Apple Pie Baked Apples

    For a fun twist on a traditional apple pie, fill cored apples with a combination of caramel sauce and cinnamon apples. Top them with pie crust and bake! A perfect fall dessert for serving to guests.
    Prep Time45 mins
    Cook Time30 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Keyword: apple dessert, fall recipe
    Servings: 6 servings
    Calories: 403kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowls
    • Half Sheet Pan
    • 9 x 13 Baking Dish

    Ingredients

    • 4 tablespoon Sugar
    • 3 teaspoon Ground Cinnamon
    • 1 9-inch Pie Crust (homemade or store-bought)
    • 8 medium Apples, any type (6 for baking, 2 for filling)
    • 4 tablespoon Butter
    • ¼ cup Caramel Sauce (I used Trader Joe's, but any type will work or use homemade)

    Instructions

    • Preheat oven to 375.
    • Combine sugar and cinnamon. Set aside.
    • Cut pie crust to form 36 even strips (6 small strips per apple). (You may have to get a little creative with this to transform a round pie crust into rectangular strips. I sliced my pie crust in half first and then cut the end and tops off to turn each half into a rectangle. Then I made 18 skinny strips out of each rectangle. This meant I had a bit of pie crust from the sides and tops of each rectangle, so I just baked those into little crisps for my kids to have as a snack.) Place the pie crust strips on a baking sheet and refrigerate them until ready to assemble.
    • Cut the core out of 6 apples, leaving about ½ inch near the peel. Save the filling if you can easily separate it from the core (but don't worry if you can't, that's what the extra two apples are for). Transfer the cored apples to a baking dish.
    • Melt butter in the microwave and combine with 1 tablespoon of sugar-cinnamon mixture. Brush this cinnamon butter on the inside of the 6 cored apples (you won't use all of it; save what is left for topping.)
    • Chop the remaining two apples into small pieces (the smaller the better). Toss chopped apples with 2 tablespoon of sugar-cinnamon.
    • Fill the cored apples with half the caramel sauce, then the chopped apples, then finish with the remaining half of the caramel sauce.
    • Top each apple with pie crust strips, arranged in a lattice (tic-tac-toe) pattern.
    • Brush remaining melted butter over each pie crust and sprinkle with remaining sugar-cinnamon.
    • Bake for 30 minutes or until filling is bubbling out and crust is golden. (If the crust starts to get too dark before the end of bake time, lightly cover the dish with foil.)
    • Serve immediately. These are great with a scoop of vanilla ice cream! The liquid that forms in the bottom of the pan is a dreaming topping to spoon over the ice cream.

    Notes

    These can be made ahead and refrigerated for up to two days. If baking them straight out of the fridge, they may need a couple extra minutes to bake.

    Nutrition

    Calories: 403kcal | Carbohydrates: 65g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 238mg | Potassium: 300mg | Fiber: 7g | Sugar: 33g | Vitamin A: 373IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg

    In other fall-related news, guess who hit the pumpkin patch this weekend in search of what Molly called "a teeny, baby pumpkin".

    Molly and Clara_Pumpkin Patch

    *This post contains affiliate links*

    Related

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    How To Create a Festive Fall Cheese Board »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Veronica Lee

      October 19, 2016 at 12:36 am

      5 stars
      Yummmmm! Looks divine!
      Hi! Stopping by from Mom Bloggers Club. Great blog!
      Have a nice day!

      Reply
      • Jess

        October 19, 2016 at 4:10 pm

        Thanks so much for stopping by Veronica!

        Reply

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