Spiced Rum Baked Apples

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It is time for another Spiked!Recipe Challenge, and this time around we are playing with Spiced Rum! Have I ever mentioned how much I love these challenges? Okay, so what did I make? I used The Kraken Black Spiced Rum to make the best Spiced Rum Baked Apples! I saw this bottle of rum in California, and I couldn’t’ get it out of my head…..it immediately reminded me of Pirates of the Caribbean……which is one of my favorite movies!

They were cooked to perfection! The filling was the perfect amount…they are not too sweet…and the rum flavor was not over powering. Honestly, I barely noticed the rum. Cassi does not agree, she could taste it. Since she is not accustomed to the flavor of rum, we have a draw. Alex was not home to try them, so I cannot give you his opinion.

Below is the original image just in case you have arrived from pinterest. I wouldn’t want you to think you ended up in the wrong place!

As you can probably see, my apple were much bigger this time around!! In fact, I had a hard time finding apples at all.

Which apples are the best for baked apples?

• Jonagold
• Golden Delicious
• Honeycrisp
• Braeburn
• Pink Lady

You are looking for ‘baking’ apples that are a bit larger and tarter, with a firm flesh that does not break down when baked.

What you need

How to make Spiced Rum Baked Apples with Oatmeal

Preheat oven to 375 degrees. In a small bowl, combine the brown sugar, oats, and pecans. Set aside.

Core the apple about 3/4s of the way down. (Just don’t go through the bottom).

Scoop out the top section of the apple with a melon baller or small cookie scoop. Try to remove all of the apple seeds.

Peel the top 1/3rd of the apple.

Fill each of the cavities, and place in a 13 x 9 baking dish. Pour 1 Tablespoon of spiced rum into the filling.

Divide the butter pieces and place on top of the filling. Pour the apple cider and remaining spiced rum into the baking pan.

Baste the tops of the apples with the cider/rum mixture.

Bake for 30 – 40 minutes, or until the apples are tender but not mushy. The time will depend on the size of your apples. Baste occasionally with the cider/rum mixture to keep the apples from drying out.

Serve the apples while warm topped with ice cream and drizzled with the pan juices.

Recipe Notes

• If you would like to make a non-alcoholic version of these baked apples, simply substitute apple cider for the spiced rum, and add 3/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling.
• I used 3 Golden Delicious apples and 3 Jonagold apples in the original image. The Jonagold were much more juicy when I was coring them and after they were baked.’
• I could only find Sweet Tango this time around. They did not break down at all and took 50 minutes to bake because of their size. Honeycrisp would have been a better option, but they were tiny!

More delicious apple recipes:

• Apple Pie for Two 
• Apple Compote and Brie Crustini 
• Lattice Top Apple Pie 
• Apple Harvest Salad 
• Apple Cider Glazed Scones 
• Pork Chops with Apple Cider Sauce 
• Apple Crisp for Two 

Tools used to create this recipe

{contains affiliate links}

• 13 x 9 baking dish
• apple corer
• melon baller
• vegetable peeler
• silicone basting brush

Enjoy!!

Spiced Rum Baked Apples

The Kraken Black Spiced Rum, oats, butter, pecans, and brown sugar stuffed apples take these Spiced Rum Baked Apples to a whole new level!

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Keyword: spiced rum dessert, baked apples, stuffed baked apples, simple baked apples

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 Servings

Calories: 335kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• ¼ cup brown sugar
• ¼ cup instant rolled oats
• ¼ cup toasted, chopped pecans
• 6 large baking apples Jonagold or Golden Delicious
• 3 Tablespoons unsalted butter cut into 6 pieces
• 6 Tablespoons spiced rum I used The Kraken Black Spiced Rum
• ½ cup spiced rum
• ½ cup apple cider
• vanilla ice cream for serving optional

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Instructions

• Preheat oven to 375 degrees. In a small bowl, combine the brown sugar, oats, and pecans. Set aside.
• Core the apple about 3/4s of the way down. (Just don't go through the bottom).
• Scoop out the top section of the apple with a melon baller or small cookie scoop. Try to remove all of the apple seeds.
• Peel the top 1/3rd of the apple.
• Fill each of the cavities, and place in a 13 x 9 baking dish.
• Pour 1 Tablespoon of spiced rum into the filling.
• Divide the butter pieces and place on top of the filling. Pour the apple cider and remaining spiced rum into the baking pan.
• Baste the tops of the apples with the cider/rum mixture.
• Bake for 30 - 40 minutes, or until the apples are tender but not mushy. The time will depend on the size of your apples. Baste occasionally with the cider/rum mixture to keep the apples from drying out.
• Serve the apples while warm topped with ice cream and drizzled with the pan juices.

Notes

• If you would like to make a non-alcoholic version of these baked apples, simply substitute apple cider for the spiced rum, and add 3/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling.
• I used 3 Golden Delicious apples and 3 Jonagold apples in the original image. The Jonagold were much more juicy when I was coring them and after they were baked.’
• I could only find Sweet Tango this time around. They did not break down at all and took 50 minutes to bake because of their size. Honeycrisp would have been a better option, but they were tiny!

Nutrition

Calories: 335kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 7mg | Potassium: 301mg | Fiber: 6g | Sugar: 34g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

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