Stuffed Apples with Ricotta

You know that quiet hush after dinner, when everyone’s still lingering around the table, half-full glasses of wine in hand, waiting for just a little something sweet? That’s when these baked stuffed apples with ricotta and dried fruits show up. The fragrance alone—that warm, spiced apple scent, gently honeyed, with wisps of toasted walnut—is enough to soften the whole room. They look humble, even plain maybe, but once you break in.. that creamy ricotta spilling out, flecked with golden apricots and raisins, it’s just the right kind of comforting. Like something you didn’t even know you were missing.

Why You’ll Crave It

• It’s that perfect balance: sweet, soft apple with creamy filling, nutty crunch, a whisper of cinnamon warmth
• Quicker than pie, feels way more special (and honestly, less messy)
• Make-ahead friendly—bake now, reheat gently later and they’re still lovely
• Rich but light, and somehow always feels like the “healthy dessert” without anyone minding
• Customizable… you really can play with the filling however you like

The first time I made this, my dad—who’s usually indifferent to dessert—asked for a second one. I almost cried.

What You’ll Need

• 4 medium-sized apples: Look for firm ones like Honeycrisp or Pink Lady, something that’ll hold shape but bake down tender
• 250g ricotta cheese: Full-fat if possible, and cold—it holds everything together better
• 50g dried apricots: Roughly chopped, they add that chewy brightness
• 50g raisins: Or golden sultanas, plumped if they’re super dry
• 50g walnuts: Chopped—not too fine—you want soft crunch in every bite
• 2 tablespoons honey: I use a mild one, just enough sweetness without overpowering
• 1 teaspoon cinnamon: Ground—gives a cozy warmth without taking over
• 1 tablespoon lemon juice: Just a splash to perk things up
• A pinch of salt: Trust me, it balances the whole thing out

Easy How-To

Preheat Your Oven

Set it to 180°C (or 350°F). No need for a fan/convection unless your apples are a bit under-ripe—they’ll need more coaxing.

Prepare the Apples

Wash and dry them. Use a melon baller or small spoon to core them—just go slow. Try not to poke through the bottom (if you do, it’s not the end of the world, maybe line the dish with foil just in case).

Mix the Filling

Spoon the ricotta into a bowl and gently stir in your chopped apricots, raisins, walnuts, a pinch of salt, lemon juice, honey, and cinnamon. I find it’s best not to overmix—leave it a bit textured, with spots of ricotta peeking through.

Stuff Those Apples

Now the fun part—pack the filling into each apple, pressing just enough to make sure it’s snug, but don’t mash it in. It’ll puff up amply in the oven anyway.

Bake

Set them upright in a shallow baking dish and pour maybe 1/4 cup water (or apple juice if you’re feeling fancy) into the base—this keeps them moist. Bake uncovered for about 25-30 minutes, until apples are tender but not slumped. If the tops look dry, brush with a bit more honey toward the end.

Cool Slightly, Then Serve

They’re best just warm—give them 10 minutes out of the oven, then serve on little plates with spoons and maybe a dollop of crème fraîche or yogurt if you have it. Or nothing at all. They don’t need much.

Good to Know

• If your apples tip in the pan, tuck some crumpled foil around them to prop them up—it’s not glamorous but it works
• The filling’s also lovely baked alone in small ramekins—almost like a sweet ricotta pudding
• You might have extra filling (especially if your apples are on the smaller side)—spread on toast tomorrow morning, it’s divine

Serving Ideas

• Serve warm with tangy Greek yogurt, crème fraîche, or lightly whipped cream for contrast
• Drizzle the tops with a barely-there thread of dark maple syrup or elderflower cordial (if you’ve got some hiding in the fridge… works surprisingly well)
• Pair with a small glass of dessert wine or spiced tea—it turns dessert into a little ritual

Top Tricks

• If the ricotta seems watery, let it drain slightly in a sieve before mixing—it makes the filling smoother
• Use a small sharp knife to score around the apple’s “waist” (lightly) before baking—it helps the skin contract less as they heat
• Toast the walnuts a little beforehand for extra depth—they get richer, nuttier, just better

Frequently Asked Questions

Can I make these stuffed apples with ricotta ahead of time?

You can! Fill them and refrigerate unbaked for a few hours, or bake them and reheat gently the next day. Just know the texture softens a bit over time—but the flavor deepens, too.

Are there other cheeses I can use besides ricotta?

Yes—mascarpone makes it richer, cream cheese gives it more body, and even goat cheese can work if you prefer things less sweet. Adjust honey to taste.

Which apple variety is best?

I like Honeycrisp, Braeburn, or even Granny Smith if you like some tartness. Stay away from mealy ones like Red Delicious—they fall apart too fast.

Can I freeze them?

Not really recommended. The ricotta texture changes in the freezer and the apples lose their shape. They’re better fresh or next-day reheated.