Baked Apple - Side Shot

Mincemeat Stuffed Baked Apple

Around this time of year I totally change my preferences and go into all out “comfort food” mode. That means lots of stews and casseroles for main course and dishes like this for desert. Deceptively simplistic, the baked apple is probably my favourite pudding of all, both sweet and seasonal.

Baked Apple - overhead shot

I start making baked apples as soon as the apples are ready to pick. Part of the reason is that I love the smell and taste associated with a baked apple on a cold autumn or winter’s day; the other part of the reason is that I pretty much refuse to pay for apples in the winter months, instead foraging for my own in local woods. And since everyone knows I love wild food, well wishers have given me more bags full of apples than I could possibly use, even with the best of intentions.

Baked Apple - Side Shot

Earlier in the year I fill my baked apples with brown sugar mixed with cinnamon, but given that it’s (already!) December I’ve given them a seasonal Christmas twist by filling with mincemeat. You can either make your own by following my recipe here, or buy it from the supermarket. Either way, it’ll work perfectly.

Baked Apple - Cut Open

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Recipe: Mincemeat Stuffed Baked Apple

Summary: Deceptively simplistic, the baked apple is probably my favourite pudding of all, both sweet and seasonal.


  • 4 Apples (1 per person)
  • 1 jar mincemeat (approx 200g)
  • Brown sugar
  • Water
  • Butter


  1. First, pre-heat your oven to 180 degrees c (355 f).
  2. Start by coring your apples – I use a simple corer to do this, then slit them around the centre as pictured (this allows them to swell up in the oven without bursting).
  3. Fill the core of each apple with the mincemeat, leaving a couple of cm at the top clear.
  4. Top each apple with a blob of butter (a heaped teaspoon will do the trick), filling the remainder of the hole and leaving a bit heaped on the top.
  5. Sprinkle a handful of brown sugar into the dish, then fill with a couple of cm of water. This will form your sauce while cooking.
  6. Place into the oven and leave for approx 45 minutes or until soft.
  7. Trickle over the syrup / sauce from the bowl and enjoy – they’re also delicious with ice-cream.


Try filling the core with brown sugar mixed with ground cinnamon, following all the other steps in the recipe. This makes a delicious autumnal version of this Christmas desert.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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