Best apples for apple bowls?

Honeycrisp are the best — sweet, firm, and sturdy enough to hold their shape as a bowl. Pink Lady, Granny Smith, Fuji, and Jonagold also work. Avoid Red Delicious and Gala, which turn mushy.

Do the apples need to cool first?

Yes — let them cool 5–10 minutes after baking, until they're warm but not piping hot. That keeps the ice cream from melting instantly while still giving you the warm-cold contrast.

Can I make them ahead?

Bake the apple bowls up to 2 hours ahead and leave them at room temperature. Rewarm them at 300°F for about 5 minutes, and add the ice cream and topping right before serving.

How do I keep the apples from tipping?

Pick apples that already stand flat, or slice a thin sliver off the bottom so they sit upright and won't topple in the oven.

Can I leave out the bourbon?

Yes. Use vanilla extract instead of bourbon for the topping — it's just as delicious and kid-friendly.

Can I make them dairy-free?

Yes — use coconut oil instead of butter, coconut cream instead of heavy cream, and a dairy-free ice cream.

What ice cream is best?

Butter Pecan is my favorite, but vanilla bean, salted caramel, and pumpkin ice cream are all fantastic with the warm cinnamon apples.

Baked Apple Bowls: The Best and Coziest Fall Treat

Name: Baked Apple Ice Cream Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 large Honeycrisp apples; 4 tbsp butter (for rubbing the apples); ¼ cup light brown sugar, plus more for the outside; 1 tsp cinnamon; 1 cup diced apple (reserved from hollowing); 4 tbsp butter; 2 tbsp light brown sugar; 1 tsp cinnamon; 1 tsp vanilla extract or bourbon; 2 tbsp heavy cream; Butter Pecan ice cream (or your favorite); Pecan pieces

Description

Whole apples baked tender with cinnamon sugar, filled with ice cream and a warm cinnamon-apple topping. The easiest impressive fall dessert — no crust, no waste.

Ingredients

Scale

2 large Honeycrisp apples
4 tbsp butter (for rubbing the apples)
¼ cup light brown sugar, plus more for the outside
1 tsp cinnamon

Ingredients — For the Cinnamon-Apple Topping

1 cup diced apple (reserved from hollowing)
4 tbsp butter
2 tbsp light brown sugar
1 tsp cinnamon
1 tsp vanilla extract or bourbon
2 tbsp heavy cream

Ingredients — For Serving

Butter Pecan ice cream (or your favorite)
Pecan pieces

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Instructions

Preheat the oven to 375°F.
Hollow out the apples with an apple corer, then scoop with a spoon (or melon baller) until there’s room for a scoop of ice cream. Reserve 1 cup of the scooped apple, diced, for the topping.
Pat the apples dry. Rub the 4 tablespoons of butter over the inside and outside (about 2 tablespoons per apple). Mix the brown sugar and cinnamon and rub it over the outside. Bake 15–20 minutes, until tender but still holding their shape. Set aside to cool slightly.
Make the topping: melt the remaining 4 tablespoons butter over medium-high heat. Stir in the brown sugar until dissolved, then add the diced apple and cinnamon. Cook 5–10 minutes, until the apples are translucent. Stir in the vanilla (or bourbon) and heavy cream and cook 2 minutes more. Let cool slightly.
Fill each warm apple bowl with ice cream, spoon the warm topping over, and finish with pecans. Serve right away.

Notes

Dairy-free: swap coconut oil for butter, coconut cream for heavy cream, and use a dairy-free ice cream.
Make ahead: bake the bowls up to 2 hours ahead; rewarm at 300°F for 5 minutes and assemble right before serving.
Keep your Nutrifox nutrition label — it’s an estimate and will change with the ice cream you choose.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dessert
Method: Bake
Cuisine: American