Go Back
–+ servings
Close-up of warm Baked Apples filled with a crunchy oat and pecan crumble topping, drizzled with rich caramel sauce and served on a white plate for a cozy fall dessert.

Baked Apples

No ratings yet
Tender whole Baked Apples filled with a buttery brown sugar and oat crumble, baked until golden and soft for the coziest fall dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 265
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons 43g unsalted butter (softened to room temperature so it mashes easily)
  • ¼ cup 50g packed brown sugar (light or dark both work; dark gives a deeper molasses flavor)
  • ½ teaspoon ground cinnamon use Ceylon cinnamon for a softer more floral warmth
  • ⅛ teaspoon ground nutmeg freshly grated preferred for the brightest flavor
  • ¼ cup 21g old-fashioned rolled oats (whole rolled oats for the best chewy texture; quick oats can substitute)
  • 4 large firm apples Granny Smith Fuji Honeycrisp or Pink Lady; choose round ones that stand flat
  • 2 tablespoons raisins or dried cranberries optional; adds a chewy fruity contrast to the filling
  • ¾ cup 180ml warm water (or substitute warm apple cider for a deeper apple flavor)

Method
 

  1. Preheat your oven to 375°F (191°C) and position a rack in the center.
  2. In a medium bowl, mash the softened butter together with the brown sugar, cinnamon, and nutmeg until the mixture is smooth and evenly combined.
  3. Fold the rolled oats into the butter mixture until fully incorporated, then stir in the raisins or dried cranberries if using, and set the filling aside.
  4. Using a sharp paring knife, carefully cut around the core of each apple to a depth of about three-quarters of the way down — do not cut all the way through.
  5. Use a spoon to scoop out the loosened core and any remaining seeds, creating a clean cavity in each apple.
  6. Arrange the cored apples upright in an 8- or 9-inch baking pan, ensuring they sit flat and stable without tipping. assemble
  7. Divide the filling evenly among the four apples, pressing it gently into each cavity and mounding it slightly at the top.
  8. Pour the warm water into the bottom of the pan around the apples, keeping the water away from the filling.
  9. Bake uncovered for 40 to 45 minutes, until the apples are tender when pierced with a knife but still hold their shape.
  10. Remove the pan from the oven and, if desired, use a spoon to baste the outside skin of each apple with the pan juices for added moisture.
  11. Serve warm on their own or topped with whipped cream, vanilla ice cream, or a drizzle of salted caramel.

Nutrition

Serving: 185gCalories: 265kcalCarbohydrates: 42gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.8gCholesterol: 23mgSodium: 8mgPotassium: 230mgFiber: 5gSugar: 30gVitamin A: 380IUVitamin C: 9mgCalcium: 35mgIron: 0.8mg

Notes

These baked apples are the kind of dessert that makes your kitchen smell like a dream. Best enjoyed warm straight from the oven, topped with a scoop of vanilla ice cream or a drizzle of caramel. Make the filling up to three days ahead so dessert is always just a bake away.

Tried this recipe?

Let us know how it was!