Stuffed with an irresistible buttery crumble and baked until tender, Baked Apples are a delicious and easy spin on classic apple crisp.
There is nothing better than a soft, sweet apple paired with a buttery, crisp cinnamon topping. It is a combination that screams fall and always warms me to the core.
And while you can certainly opt to whip up a Dutch Apple Pie or Homemade Apple Crisp when the craving for a warm, rich apple dessert hits, you can also opt to take the
lazy EASY way and prep baked apples instead.
This recipe for Baked Apples is EASY-PEASY to prepare and results in a tender, sweet apple bursting with a buttery, spiced streusel.
Best Apples For Baking
For an apple that will not get mushy or mealy, you want to select a firm apple for this recipe.
I suggest Honeycrisp, Braeburn, or Pink Lady, as they are firm, sweet varieties of apples. Granny Smith apples also hold up extremely well to baking, but they are much more tart, so keep that in mind when selecting your apples for this recipe. It really comes down to personal preference on whether you like a tart or sweet apple.
How to Make Baked Apples
- Wash and dry the apples well. Do NOT peel the apples. You need the peel to keep the apples intact as they bake.
- Cut off the top of the apple and then use a melon baller or spoon to scoop out the core and seeds of the apple, being sure to leave about ½ inch of the perimeter of the apple intact.
- Cut away and discard the seeds and the core of the apple and then chop up any remaining flesh of the apple to use in the filling.
- For the filling, use a fork, pastry cutter, or your hands to mix the oats with the butter, sugar, and spices until just crumbly. Mix the chopped-up apples into this crumble.
- Stuff the cavity of each apple with the prepared crumble.
- Place the stuffed apples into a greased 2-quart baking dish. If you would prefer your apples to be extremely tender, add ½ cup of water to the baking dish. If you would prefer firmer apples, do not add water.
- Bake until the apples are tender, yet still intact and not mushy.
While this recipe for Baked Apples is already soy-free, corn-free, and egg-free, it is easy to make this recipe also gluten-free, nut-free, and/or dairy-free with the same delicious results.
- Gluten-Free Baked Apples: Check to ensure your oats are certified gluten-free.
- Dairy-Free Baked Apples: Use your favorite non-dairy butter, such as Earth Balance. Serve with non-dairy ice cream.
- Nut-Free Baked Apples: Instead of chopped walnuts use an additional 2 tablespoons of oats.
More Apple Recipes
- Instant Pot Applesauce
- Slow Cooker Pork Roast with Apples
- Apple Crisp
- Dutch Apple Pie
- Cinnamon Applesauce Muffins
If you enjoyed this recipe for Baked Apples, I would love for you to leave a comment and review below.
- Preheat the oven to 350 degrees Fahrenheit and grease a 2-quart or 8 x 8 cake pan.
- Cut off the top of the apple and then use a melon baller or spoon to scoop out the core and seeds of the apple, being sure to leave about ½ inch of perimeter of the apple intact. Use a pastry brush to brush the inside of the apple with the lemon juice.
- Chop up the top of the apple and any remaining flesh of the apple. This should be about 1 to 1 ½ cups of diced apples.
- In a small bowl, mix together brown sugar, oats, walnuts, cinnamon, nutmeg, salt, and butter until combined and crumble like consistency is reached. Stir in the chunks of chopped apples.
- Pack the cavity of the apple with the crumble mixture.
- Place the apples in the prepared dish. For SOFT apples, add ½ water of water to the pan, being careful to pour the water around the apples, as to not get water into the filling of the apples.
- Bake for 45-50 minutes, until the apples, are cooked through and tender, yet not mushy, and the top of the filling is golden brown.
- Serve apples warm plain, with yogurt, or with ice cream.