Baked Apples Recipe

This Baked Apples Recipe is a warm and tender recipe, which is made with old fashioned oats and brown sugar. It’s the perfect fall dessert, ready in about 50 minutes.

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Baked Apples Recipe Ingredients

6 Tbsp. unsalted butter, diced and softened
1/2 cup old fashioned oats
6 Tbsp. light brown sugar
1/4 cup dried cranberries
1 tsp. cinnamon
1/4 tsp. kosher salt
4 medium honeycrisp or cortlandt apples
1/4 cup apple cider
2 Tbsp. honey
Ice cream, for serving

How To Make Baked Apples

Prep Oven and Make Filling: Preheat the oven to 375°F. In a medium bowl, use your fingertips to combine the softened butter, oats, brown sugar, dried cranberries, cinnamon, and salt until well combined and crumbly.
Core and Stuff the Apples: Using a paring knife and a small spoon (a melon baller works great), carefully cut out the core and stem of each apple, leaving the bottom ½-inch intact to create a cavity. Stuff each apple with an equal amount of the oat mixture.
Prepare Pan and Bake: In the bottom of a pie plate or a small baking dish, whisk together the apple cider and honey. Arrange the stuffed apples, crumb-side up, in the dish.
Baste and Finish Baking: Bake for 30 to 40 minutes, until the apples are tender when pierced with a fork. Every 15 minutes, use a spoon to baste the sides of the apples with the cider mixture from the bottom of the dish.
Serve: Let the apples rest for a few minutes. Serve them warm with a big scoop of ice cream and a spoonful of the pan juices.

Recipe Tips

What are the best apples for baking? Firm, crisp apples that hold their shape are best. Honeycrisp, Cortlandt, Braeburn, and Jonagold are all excellent choices that won’t turn to mush in the oven.
How to core an apple without cutting through? The easiest way is to use an apple corer, stopping before you reach the bottom. Alternatively, use a paring knife to cut a circle around the stem and a small spoon or melon baller to scoop out the core and seeds.
Why baste the apples? Basting the apples with the cider mixture in the pan keeps the outside of the apples moist and helps to create a delicious, syrupy glaze as they bake.
Can I add nuts to the filling? Yes, about 1/4 cup of chopped, toasted pecans or walnuts would be a delicious, crunchy addition to the oat filling.

What To Serve With Baked Apples

This warm and comforting dessert is a perfect canvas for creamy and rich toppings:

A scoop of vanilla bean or cinnamon ice cream
A generous drizzle of warm caramel sauce
A dollop of fresh whipped cream or crème fraîche

How To Store Baked Apples

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a 350°F oven for about 10 minutes or in the microwave until warmed through.

Baked Apples Nutrition Facts

Calories: 350-400 kcal (without ice cream)
Fat: 15g
Carbohydrates: 55g
Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these ahead of time?

Yes. You can prepare and stuff the apples a few hours in advance. Keep them in the prepared baking dish, covered, in the refrigerator. You may need to add 5-10 minutes to the baking time.

Can I use a different sweetener?

Maple syrup would be a delicious substitute for the brown sugar in the filling and the honey in the pan.

My topping is browning too quickly. What should I do?

If the oat topping starts to get too dark before the apples are tender, you can loosely cover the baking dish with a piece of aluminum foil for the remainder of the baking time.

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Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Tender, whole-baked apples are filled with a warm, buttery oat and cranberry streusel and basted with a sweet apple cider glaze.

Ingredients

4 medium Honeycrisp apples
6 Tbsp. unsalted butter, softened
1/2 cup old fashioned oats
6 Tbsp. light brown sugar
1/4 cup dried cranberries
1 tsp. cinnamon & 1/4 tsp. salt
1/4 cup apple cider
2 Tbsp. honey

Directions

Preheat oven to 375°F.
Make the filling by combining the softened butter, oats, brown sugar, cranberries, cinnamon, and salt.
Core the apples, leaving the bottom intact. Stuff each apple with the oat mixture.
Whisk the apple cider and honey in the bottom of a pie plate. Arrange the apples in the plate.
Bake for 30-40 minutes until the apples are tender.
Baste the sides of the apples with the pan juices every 15 minutes during baking.
Let rest for 5 minutes before serving warm with ice cream.

Notes

Using a firm, crisp apple like Honeycrisp or Cortlandt is key to ensure they hold their shape.
Basting the apples as they bake is crucial for a moist result and a delicious glaze.
This is a simple, rustic dessert that’s perfect for a cozy fall evening.
For a gluten-free version, use certified gluten-free rolled oats.