Today’s Best Recipe is Vanilla Cinnamon Baked Apples.

Combine Fall Flavors to Create the Perfect Treat

Fall brings ghosts and goblins, a gathering of family, and so many incredible flavors and aromas.

Nielsen Massey Vanillas’ Vanilla Cinnamon Apples add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds.

The recipe combines the savory flavor of Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat overflowing with gooey goodness. (Don’t forget the napkins.)

Bake these amazing Vanilla Cinnamon Baked Apples and enjoy the incredible gooey caramelized sauce!

It’s an easy dessert recipe; add a scoop of ice cream for a festive treat during the Fall and the holiday season!

You might want to check out our Pinterest Dessert Board for more great recipes like this vanilla cinnamon apples recipe.

Vanilla Cinnamon Apples Recipe Ingredients

Serves 4

4 baking apples
3 tablespoons butter
¾ cup firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 ½ teaspoon Cinnamon
¼ teaspoon allspice
1 tablespoon brandy*
¼ cup raisins
¼ cup walnuts
1/8 teaspoon salt

How to Make Vanilla Cinnamon Apples

Preheat the oven to 350 degrees.

Lightly coat the bottom of a shallow baking dish with nonstick cooking spray.

Cut a thin slice from the bottom of each apple so it will stand upright.

Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.

Combine the butter, brown sugar, and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently.

Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts, and salt.

Fill the apples with equal amounts of the filling using a teaspoon.

Place the apples in the prepared baking dish.

Bake for 20 minutes or until caramelized and fork-tender.

*Best Substitute for Brandy

Alcoholic substitute: Whiskey, Rum

Trace Alcohol:  brandy extract use 3/4 teaspoons of extract for this recipe’s 1 tablespoon of brandy.

Non-Alcoholic Substitute: Fruit Extract (best results will be with apple, grape, apricot, or peach). For this recipe, 1 Tablespoon of Brandy would be exchanged for 1/2 teaspoon of fruit extract.