Stuffed with a buttery oat crumble and baked until tender, Baked Apples are an easy and delicious fall dessert.
Featuring all the classic flavors of Apple Crisp, Baked Apples are incredibly easy to prepare, yet the end result has a WOW factor. Serve plain, with a dollop of whipped cream, or a la mode with a scoop of No-Churn Vanilla Ice cream.
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.
And the best part? Baked Apple seems fancy with their individual presentation, but they are easy enough to prepare any night of the week.
How to Prepare 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 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 in the chopped up apples into this crumble.
- Stuff the cavity of each apple with the crumble.
- Place the apples into a greased 2-quart baking dish. If you would prefer your apples to be extremely tender, add in ½ cup 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.
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, Gala, 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.
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 tablespoon of oats.
More Recipes featuring Apples
- Instant Pot Applesauce
- Slow Cooker Pork Roast with Apples
- Cinnamon Applesauce Muffins
- Homemade Apple Butter
If you enjoyed this recipe for Baked Apples, I would love for you to leave a comment and review below.
- 6 firm apples washed
- 2 teaspoons lemon juice
- 3 tablespoons softened butter
- ¼ cup brown sugar
- ¼ cup oats
- ¼ cup chopped walnuts optional
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- dash of salt
- 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.
- 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.
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