Easy baked apples with mincemeat using tart Bramley apples and sweet, fruity mincemeat. This comforting festive dessert is fantastic served with softly whipped cream, clotted cream, vanilla custard, or brandy butter at Christmas. If you have leftover mincemeat jars in the cupboard, this recipe is a brilliant way to use them.
This baked apples and mincemeat dessert takes about 10 minutes to prepare and around 40 minutes to bake. The warm, spicy aroma that fills the kitchen while they cook is pure festive comfort. Serve warm with a rich sauce or cream for a simple yet indulgent treat.
Why you’ll love this recipe
- Made with just a few simple ingredients and a little water, it’s one of the easiest festive desserts to prepare.
- A clever way to use leftover jars of mincemeat so nothing goes to waste.
- Bramley (or other tart) apples provide fibre and vitamin C, adding a nutritious element to a sweet treat.
- Serve warm with custard, ice cream, cream or a drizzle of caramel for an indulgent finish.
Ingredient notes
Apples – Use tart cooking apples such as Bramleys. They balance the sweetness of the mincemeat. If Bramleys aren’t available, tart eating apples like Granny Smith work well.
Mincemeat – Store-bought or homemade mincemeat both work; choose a good-quality, fruity mix.
Butter – Unsalted butter to dot on top of each apple before baking.
Sugar – Demerara sugar gives a pleasant crunchy topping. Light brown sugar or golden caster sugar are suitable substitutes.
Water – A small amount of water in the base of the baking dish creates steam, which softens the apples and prevents them from drying out or burning on the base.
How to make baked apples with mincemeat
The recipe card with ingredient quantities and detailed instructions appears below.
One: Preheat the oven to 200°C (180°C fan / Gas 4 / 350°F) and lightly grease a large baking dish with butter.
Two: Using a sharp knife or an apple corer, cut around the core about three-quarters of the way down. Scoop out the core and seeds with a teaspoon. Score around the middle of each apple with a shallow cut to reduce the chance of splitting while baking.
Three: Place the apples upright in the baking dish and divide the mincemeat evenly between the cored centres.
Four: Sprinkle about one teaspoon of demerara sugar over each apple and place half a teaspoon of butter on top.
Five: Pour 250ml water into the base of the baking dish, cover with foil and bake for about 40 minutes, or until the apples are tender but still hold their shape. Allow the apples to rest for 5–10 minutes before serving.
Top tips
- Use an apple corer for a neat, even cavity and to avoid piercing the base.
- Don’t overfill the apples; the filling will expand slightly as it heats.
- Choose a snug baking dish to keep the apples upright and the juices contained.
- Brush or squeeze a little lemon juice on the cut surfaces to prevent browning while preparing the apples.
- Check for doneness with a fork or skewer — it should meet little resistance and the apples should retain their shape.
Serving suggestions
Serve the baked apples warm with thick cream, vanilla custard, Greek yogurt or a scoop of vanilla ice cream. For a festive touch, serve with brandy butter at Christmas.
Variations
- Add a chunk of marzipan into the centre of each apple for an almond-flavoured pudding.
- Stir chopped nuts into the mincemeat for added texture and a Christmas twist.
- Grate lemon or orange zest over the apples for a fresh, citrus lift.
- Swap the mincemeat for a mix of oats, sugar, butter and raisins for an inside-out apple crumble.
- Sprinkle a little ground cinnamon into the filling for extra warmth and autumn spice.
Storage
These baked apples are best eaten warm, freshly baked. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave briefly until warmed through or reheat in a moderate oven until heated.
Frequently asked questions
Baked apples are whole, sliced or chopped apples baked until tender. They are commonly filled or topped with sweet ingredients such as sugar, spices, nuts or fruit pastes.
Can I freeze baked apples?
Frozen baked apples tend to become watery after thawing, so freezing is not recommended for this recipe.
What do baked apples taste like?
Depending on the filling and spices, baked apples often resemble apple pie or crumble flavours — sweet, warm and spiced.
How can I prevent apples from becoming too mushy?
Monitor baking time closely. Apples should be tender but still hold their shape; remove from the oven as soon as a skewer passes through with slight resistance.
Why are my baked apples dry?
To keep them moist, pour liquid (water or a mixture of water and cider) into the dish before baking and cover with foil for part of the cooking time.
More fruit dessert ideas
- Eve’s Pudding
- Sticky Toffee Apple Pudding
- Blackberry and Apple Crumble
- Blackberry Cobbler
- Cinnamon Spiced Stewed Apples
- Lemon Curd Tartlets
- Homemade Apple Sauce
- Apple Loaf Cake
- Slow Cooker Stewed Apples
Recipe
Easy Baked Apples with Mincemeat
Easy baked apples with mincemeat using tart Bramley apples and sweet fruity mincemeat — a perfect festive dessert.
Details
Course: Dessert | Cuisine: British | Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes | Serves: 6 | Calories (approx): 260 kcal
Ingredients
- 6 Bramley apples
- 250 g mincemeat
- 6 teaspoons demerara sugar (1 tsp per apple)
- 3 teaspoons unsalted butter (½ tsp per apple)
- 250 ml water
Instructions
- Preheat the oven to 200°C (180°C fan / Gas 4 / 350°F) and lightly grease a large baking dish with butter.
- Using a sharp knife or apple corer, cut around the core about three-quarters down and scoop out the core and seeds. Score a shallow ring around each apple to reduce the chance of splitting while baking.
- Place the apples upright in the baking dish and divide the mincemeat evenly between the centres.
- Sprinkle one teaspoon of demerara sugar over each apple and top with half a teaspoon of butter.
- Pour 250 ml water into the base of the baking dish. Cover with foil and bake for 40 minutes or until the apples are tender but still hold their shape. Allow to rest for 5–10 minutes before serving.
Notes
Use an apple corer to avoid puncturing the base, avoid overfilling, and test for tenderness with a fork. For variation, add marzipan, nuts, citrus zest or cinnamon, or swap the mincemeat for a crumble-style oat filling.