Baked Apple Recipe – Tender baked apples stuffed with a brown sugar cinnamon oat crumble. Serve warm with vanilla ice cream and caramel sauce. A beautiful, rustic and comforting dessert. VIDEO below!
Happy September! It’s the month of apples, pumpkins, football and cooler temps. Bring it on. All of it.
I’m kicking things off with this fabulous Baked Apple Recipe. This recipe was originally posted a few years ago, but I’ve updated it with some baking tips, new pics and a video!
This is a beautiful and rustic dessert that is absolutely perfect for fall. While these Baked Apples are cooking the cozy and sweet flavors will drift throughout your home. It is glorious!
Baked Apple Recipe
- Apples: Choose your favorite baking apples for this recipe. Honeycrisp, Fuji and Pink Lady are my favorite. I advise against Granny Smith, because they are so tart. You can leave the apples whole, or you can halve the apples lengthwise (pictured both ways).
- Filling: Whip up a buttery-cinnamon spiced-brown sugar-oat filling and stuff it inside the apples.
- Baking: Add a little water to the bottom of the baking dish to keep the apples from drying out. Start them out covered in foil, then remove the foil about halfway through the cook time to allow the filling to get golden brown.
- Topping: You can serve these Baked Apples as is, or top them with: ice cream, caramel sauce, butterscotch sauce, whipped cream or a dollop of yogurt.
Tips For Making Baked Apples
- Use a melon baller to remove the core and seeds from your 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.
- Try swapping the cinnamon for apple pie spice.
- Don’t like nuts? Leave them out, these will still be delicious!
- Make sure you enjoy these Baked Apples while they are warm. Leftovers can be refrigerated and reheated.
If you have any Baked Apples leftover, they make a scrumptious fall breakfast. I mean, they are like 50% fruit! And fruit = breakfast food. Yes, I will rationalize anything.
Grab some apples and let the flavors of the season shine through. It doesn’t get much better!
NEVER MISS A RECIPE!
Baked Apple Recipe
Tender baked apples stuffed with a brown sugar cinnamon oat crumble. Served warm with vanilla ice cream and caramel sauce. A beautiful, rustic, and comforting dessert.
- 3-4 medium sized apples I use Honeycrisp, see note
- 1/4 cup all purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts optional
- 2/3 cup old fashioned oats
- 3 tablespoons unsalted butter melted
- Vanilla ice cream and caramel sauce for serving
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, brown sugar, cinnamon, salt, nuts, and oats. Add the butter, and stir to combine. The mixture should hold together if you gather clumps and press them together.
Divide the filling between the prepared apples. I used between 3-4 tablespoons of filling per apple (this will depend on the size of your apples, and how large of a cavity you created). Place the filled 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 20 minutes covered. Uncover and bake for an additional 25-35 minutes (this will depend on the size of the apples), until the topping is golden brown, and the apples are tender but still holding their shape. Serve warm with vanilla ice cream and caramel sauce.
If halving the apples, I typically use 3 apples - this serves 6.
If keeping the apples whole, I typically use 4 apples - this serves 4.