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A pretty standard, well-known, easy recipe for escalloped apples modified by family, experimentation with other recipes, and time. Friends and family are never disappointed.


Recipe Summary test

20 mins
1 hr
1 hr 20 mins
1 9x13-inch baking dish


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Combine brown sugar, flour, cinnamon, nutmeg, and cloves together in a large bowl; add apples and toss to coat. Stir raisins, walnuts, and butter into apple mixture. Spread apple mixture evenly in prepared baking dish. Combine milk and vanilla extract together in a bowl; pour evenly over apple mixture. Cover baking dish with aluminum foil.

  • Bake in preheated oven until apples are easily pierced with a fork, about 30 minutes.

  • Remove foil and stir apples. Bake until apples are very soft and mixture is bubbly, about 30 minutes more.

Cook's Notes:

I prefer Honeycrisp apples, but you can use Granny Smith, or really any of your favorites.

I also use this recipe as a base for my apple crisp desserts. At the 20 minute mark, I pull it out of oven, turn it up to 375 degrees F (190 degrees C), stir, add my favorite oat crumb topping, and cook uncovered until oat topping is crisp and browned, 20 to 30 minutes.

I prefer my apples to be crisp, but they were on the verge of soft in this case, so I cooked at a higher temperature for less time to preserve the crispness.

Nutrition Facts

242 calories; protein 2.6g; carbohydrates 35.6g; fat 11.5g; cholesterol 16.8mg; sodium 52.1mg. Full Nutrition