Easy baked apples with mincemeat recipe using tart Bramley apples and sweet fruity mincemeat! Serve this delicious festive dessert with softly whipped cream, clotted cream, or vanilla custard! It's also great with brandy butter at Christmas! You might like my air fryer baked apples recipe too.
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Do you have any half-used jars of mincemeat tucked away in your kitchen cupboard? I stumbled on three the other day, remnants from making crumble-topped mince pies, mincemeat muffins, and puff pastry mincemeat pinwheels last Christmas!
If you have leftover mincemeat too, this baked apples with mincemeat recipe is the ideal dessert for you!
It takes just 10 minutes to get the apples ready and about 40 minutes for them to bake. The highlight? The aroma that fills your kitchen as they cook – the very essence of the festive season!
👩🍳 Love Bramley apple desserts? Try my easy cinnamon apple crumble too.
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✔️ Why you'll love this recipe!
- Made with just four simple ingredients and water, you can't get an easier festive dessert than that!
- If you have jars of leftover mincemeat gathering dust in your cupboard, this recipe is a brilliant way to ensure they don’t go to waste.
- Apples are a good source of dietary fibre and vitamin C, making this dessert not just tasty but also nutritious.
- Serve the apples warm with a dollop of ice cream, a splash of custard, or even a drizzle of caramel sauce for an indulgent sweet treat.
🛒 Ingredient notes
Apples - use tart cooking apples, like Bramleys, which contrast well with the sweetness of the mincemeat. You can substitute with tart eating apples such as Granny Smith.
Mincemeat - homemade or good quality shop-bought mincemeat.
Butter - unsalted butter for the tops of the apples.
Sugar - demerara sugar gives a lovely sweet crunch to baked apples. Swap for light brown sugar or golden caster sugar if you like.
Water - water is poured into the bottom of the baking dish, which helps steam and soften the apples while they bake, preventing them from drying out and burning the bottom of the dish.
🔪 How to make baked apples with mincemeat
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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 apple corer if you have one), cut around the core, about ¾ of the way down into the apple. Use a teaspoon to carefully scoop out the core and seeds. Next, carefully score around the middle of each apple, using a knife, to prevent them from exploding in the oven.
Three: Place the apples in the baking dish and equally distribute the mincemeat into each apple hole.
Four: Sprinkle one teaspoon of demerara sugar over each apple and top with ½ teaspoon of butter.
Five: Pour 250ml of water into the bottom of the baking dish, cover with foil and bake in the oven for 40 minutes until the apples are tender. Let them sit for 5 -10 minutes before serving.
Top Tips
- Use an apple corer to ensure the core is removed uniformly, without piercing through the bottom. This helps hold the mincemeat stuffing effectively.
- While it's tempting to fill the apples to the brim, remember they'll expand slightly while baking. Overstuffing can lead to the filling spilling out.
- Opt for a snug-fitting baking dish to ensure the apples remain upright and the juices are contained effectively.
- Squeeze lemon juice over the tops of the apples as each one is cored, to prevent them from going brown.
- The apples should be tender but not mushy when cooked. Test them with a fork or skewer - it should glide in with little resistance.
🍴 Serving suggestions
Serve the apple mincemeat recipe with thick cream, custard, vanilla ice cream, or even Greek yogurt!
Brandy butter is a nice touch at Christmas!
📖 Variations
- Add chunks of marzipan into the centre of the apples for an almondy-flavoured pudding.
- Stir chopped nuts into the mincemeat for a Christmas baked apple.
- Grate over lemon zest (or orange zest) for a citrussy zing.
- Swap the mincemeat for a combination of oats, sugar, butter, and raisins for a crumble-style filling. Basically, an inside-out apple crumble!
- Flavour with ground cinnamon for a warming Autumnal apple dessert.
🥡 Storage
The baked apples with mincemeat are best eaten warm, straight from the oven.
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave on high until warm through.
❓ Frequently asked questions
Baked apples can refer to either sliced, chopped, or whole apples that are baked in the oven until tender and juicy.
The cooked baked apples are not suitable for freezing due to the high moisture content of the recipe.
Baked apples taste like apple pie or apple crumble, depending on what ingredients you use to fill the centres of the apple.
Monitor the baking time closely and avoid overcooking. The apples should be tender but still hold their shape.
It’s essential to include a liquid at the base of your baking dish, to keep them moist during baking.
😋 More fruit dessert recipes
- Eve's Pudding
- Sticky Toffee Apple Pudding
- Blackberry and Apple Crumble
- Blackberry Cobbler
- Cinnamon Spiced Stewed Apples
- Lemon Curd Tarts
- Apple Sauce
- Apple Loaf Cake
- Slow Cooker Stewed Apples
More Bramely apple recipes
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Recipe
Easy Baked Apples with Mincemeat
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Equipment
- Knife
Ingredients
- 6 Bramley Apples
- 250 g Mincemeat
- 6 teaspoon Demerara Sugar
- 3 teaspoon Butter
- 250 ml Water
Instructions
- Preheat the oven to 200°c (180 fan/ Gas 4/ 350F) and lightly grease a baking dish with butter.
- Using a sharp knife (or apple corer if you have one), cut around the core, about ¾ of the way down into the apple. Use a teaspoon to carefully scoop out the core and seeds. Next, carefully score around the middle of each apple, using a knife, to prevent them from exploding in the oven.6 Bramley Apples
- Place the apples in the baking dish and equally distribute the mincemeat into each apple hole.250 g Mincemeat
- Sprinkle one teaspoon of demerara sugar over each apple and top with ½ teaspoon of butter.6 teaspoon Demerara Sugar, 3 teaspoon Butter
- Pour 250ml of water into the bottom of the baking dish, cover with foil and bake in the oven for 40 minutes until the apples are tender. Let them sit for 5 -10 minutes before serving.250 ml Water
Notes
- Use an apple corer to ensure the core is removed uniformly, without piercing through the bottom. This helps hold the mincemeat stuffing effectively.
- While it's tempting to fill the apples to the brim, remember they'll expand slightly while baking. Overstuffing can lead to the filling spilling out.
- Opt for a snug-fitting baking dish to ensure the apples remain upright and the juices are contained effectively.
- Squeeze lemon juice over the tops of the apples as each one is cored, to prevent them from going brown.
- The apples should be tender but not mushy when cooked. Test them with a fork or skewer – it should glide in with little resistance.
- Add chunks of marzipan into the centre of the apples for an almondy-flavoured pudding.
- Stir chopped nuts into the mincemeat for a Christmas baked apple.
- Grate over lemon zest (or orange zest) for a citrussy zing.
- Swap the mincemeat for a combination of oats, sugar, butter, and raisins for a crumble-style filling. Basically, an inside-out apple crumble!
- Flavour with ground cinnamon for a warming Autumnal apple dessert.
Mirlene
This looks like a good starter to have. Love baked apples so all I need is the minced meat to get this going!
Janessa
I love mincemeat tarts but can no longer have gluten. I love the idea of baking mincemeat in apples instead.
kushigalu
Never tried something like this before with apple. Sounds interesting, Thanks for sharing.
Amy
I love this idea for using mincemeat to make baked apples! It's got such a great flavor and the perfect way to use grandma's jars of mincemeat!
Tara
Served these baked apples with clotted cream to my guests. They were gone in no time! Everyone raved over this recipe. Thank you!
Joanna Bettman
Made this tonight. The apples are wonderful. Decadence made ftom modest, humble ingredients. I will be putting this recipe in my rotation and making it often. Thank you.