These baked apples taste similar to an apple crisp. Sweet apples stuffed with a brown sugar cinnamon crumble, baked until soft and tender. Serve warm with vanilla ice cream and caramel sauce.
This recipe was originally posted a few years ago. I’ve updated it with some baking tips, new pictures, and a video. Not a fan of apples? Try our Baked Pears!
Why I love this recipe
Similar to an apple crisp: If you’re a fan of an apple crisp you will love this recipe! The flavors and textures are very similar.
Beautiful presentation: Serve these apples topped with ice cream and caramel sauce.
Great seasonal flavors: Apples, cinnamon, brown sugar, and pecans – perfect for fall!
Basic ingredients: You might even have all these ingredients on hand already.
Recipe overview
*Full recipe below in recipe card*
Apples: Choose your favorite baking apples for this recipe. Core the apples and scoop out some of the flesh, creating a cavity.
Filling: Combine flour, sugar, spices, nuts, oats, and butter.
Assembly: Scoop the filling into the apples. Add a little water to the baking dish, cover, and bake. Remove the foil about halfway through the cook time to allow the filling to get golden brown.
Serving and storage
Dessert: Serve warm topped with vanilla ice cream and caramel sauce.
Breakfast: Serve with plain or vanilla yogurt and a drizzle of maple syrup.
Storage: Store leftovers in the refrigerator for up to two days.
Recipe tips
- Use a melon baller to remove the core and seeds from the apples.
- Make a big enough hole in the apples that you can fit 3-4 tablespoons of filling. Leave enough flesh that you’ll still get plenty of apple in each bite.
- Depending on how large you want each serving to be, you can stuff whole apples, or you can halve them. If your apples are large, I suggest halving them.
- If you’d prefer your apple to still be firm, undercook it slightly. For a softer apple, cook it a little longer. I like mine right in between.
- Don’t like nuts? Leave them out.
More apple recipes
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Recipe
Stuffed Baked Apples
Ingredients
- 4 medium sized apples, I use Honeycrisp
- ¼ cup all purpose flour
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons finely chopped pecans or walnuts
- ½ cup old fashioned oats
- 4 tablespoons chilled unsalted butter, cubed
- vanilla ice cream and caramel sauce, for serving
Instructions
- Preheat oven to 350°F.
- Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity. Alternately: Halve each apple lengthwise and use a melon baller or small spoon to scoop out the core and form a cavity.
- For the filling: combine flour, both sugars, cinnamon, salt, nuts, and oats. Add the butter, and use your fingers to rub the butter into the dry ingredients.
- Divide the filling between the prepared apples. Place the apples in a baking dish, and fill the bottom of the baking dish with about an inch of water.
- Cover the baking dish with foil, bake for 25 minutes covered. Uncover and bake for an additional 30-40 minutes, until the topping is golden brown, and the apples are tender but still holding their shape (this will depend on the size of the apples). Serve warm with vanilla ice cream and caramel sauce.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Marisa Franca says
Baked stuffed apples reminds me of Apple Dumplings — only without the pastry. All the delicious taste of the apples is there. So yummy and it is so reminiscent of Autumn. Great recipe and one I’ll be trying very soon.
Sharon says
These baked apples are the perfect fall dessert! I could see making these on Sundays as a special treat for the weekend.
Claire | The Simple, Sweet Life says
This looks truly decadent and oh-so-delicious! Can’t wait to pick up some apples the next time I’m at the store so I can try this.
Heather McDowell says
Can I make these a day ahead? Instructions?
Celebrating Sweets says
Hi, Heather. You can, although I have never tried it. My biggest concern would be overcooking the apples and having them get too soft. In order to reheat them they will need to spend quite a while in the oven to warm all the way through again. I would recommend prepping the apples and stuffing them, then tightly covering and refrigerating them, and baking the day of.
James says
Definatley going to give it a try
Looks awesome thanks for recipe
I can smell those apples now lol
Looking forward to more in my inbox 🙂
Celebrating Sweets says
You’re welcome. Enjoy!
Norma says
Looks delicious ,but, how crunchy is the oatmeal stuffimg? My 87 yr old mom can’t eat crunchy because of partials. I’ve made just the baked apples but would like to try these. Any suggestions?
Allison says
The very top of the stuffing will get crisp but the inside should stay fairly soft. Also, you’ll want to leave out the nuts. Enjoy!
Diane says
Made this recipe for out of town company and getting ready to welcome fall. It was delicious!! The house smelled delicious and they complimented as they walked in the door. Highly recommend. They asked if I could give them a copy of the recipe and to me that’s a huge compliment! I sent them home with copies of the recipe. thank you for sharing this!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Lilliane M. Coldwell says
Hi! This is a great recipe, but I just wanted to ask because I can’t for sure figure out where the white sugar goes. Do you just mix it with the brown sugar mixture or does it go on top for the last 40 mins, or…..? I have read the recipe over about a dozen times and don’t see anything other than the amount of white sugar, there is nothing in the directions.
The recipe is delicious though! 🙂
Thanks so much!
Allison Mattina says
Hi, Lilliane. Good catch! The white sugar was missing in the instructions portion, it gets added with the rest of the filling ingredients. I have just updated the recipe. Thanks for pointing that out. 🙂
Eddie says
Simple as it gets like a personal apple crisp