Easy Baked Apples
These Baked Cinnamon apples are so easy to make and are filled with the best of fall’s sweet flavors. Warm spices, brown sugar, oats, and nuts. It is sort of like a good old apple crisp in reverse! The perfect breakfast or dessert treat for fall, a delicious cozy treat the whole family will love. It’s so pretty to serve and delicious served with salted caramel, extra maple syrup drizzles, ice cream, whip cream or even with yoghurt for a tasty breakfast. You will love how amazing your house smells as baked apples sizzle in the oven.
Best Apples to Use
The best apples to use for whole baked apples are baking apples or firm and round ones. I usually use Gala, Granny Smith Fuji, Pink Lady, or Honeycrisp. Select apples that stand up straight because this will prevent them from toppling over while in the oven.
Baked Apples Ingredients
The filling of this recipe is similar to the topping on my classic apple crisp Here’s a list of things you’ll need:
- Apples: Any of the above options will work!
- Old Fashioned Oats: Rolled oats are my ideal choice for a chunky texture. See recipe notes about toasting prior.
- Nuts: Feel free to use your favorite nuts. I’m definitely partial to chopped pecans. You can also add in some dried fruit as well like raisins or cranberries.
- Brown Sugar: Love cinnamon and brown sugar together - feel free to use coconut sugar or regular granulated in its place if you desire
- Spices: Nothing says fall better than cinnamon. I like to blend the cinnamon with apple pie spice or you could just do all cinnamon and even add a pinch of nutmeg or cardamom along with the cinnamon
- Butter: Helps to bind the topping together. Feel free to add a small dollop of it over top of the filling to melt while apples bake. Want to make this dairy-free or vegan? Just swap the butter for vegan butter or coconut oil.
- Yoghurt: it also acts to bind the ingredients but it also adds a little moisture to the oats so they are nice and tender on the inside of the apple. Leave out or use a vegan yoghurt for a dairy free version.
- Maple syrup: this is a optional ingredient but I love adding a touch to the filling and then a little drizzles over the apples before they bake.
How to Make Baked Apples
The process for making roasted apples couldn’t be easier:
- Combine the filling
- Core and Stuff Apples with filling
- Place apples into a casserole dish, add water and bake
Baked Apple Recipe Tips:
- I love using Gala apples for this recipe! They are crisp, and just sweet enough to also let the filling shine through. They’re nice and firm too so they hold their shape well and wont turn to mushy during baking. They hold their shape as well, and have such good flavor.
- You can follow the video as kind of a guide to cutting the apples! Simply slice the top off the apples, then you will use a spoon or melon baller to scoop out the inside. As you can see, you’ll want to leave a good ½ inch or so border on the apples to keep the filling in!
- Don’t cut all the way. When coring your apple, make sure to not cut all the way through to the bottom. Otherwise your filling will spill out.
- Serve these baked apples topped with vanilla ice cream, whipped cream, and a drizzle of caramel or chocolate sauce as desired! Or enjoy the with yoghurt for breakfast.
- Watch the time. Each type of apple varies in terms of moisture, so keep an eye on them once they hit the 30 minute mark while baking.
- Balance your apples. If you find that your apples are wobbly and not standing upright, slice a small portion of the bottom of the apple to balance it out.
Other fall dessert recipes:
- 4 medium gala apples or 6 small ones
- ½ cup old fashioned rolled oats
- ¼ cup brown sugar
- 1 tablespoon maple syrup plus more for serving
- ¼ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon apple pie spice (or replace with more cinnamon)
- 3 tablespoon butter, melted
- 2 tablespoons Greek yoghurt
- 2 tablespoons chopped pecans or other nuts or add ins like cranberries or raisins
- ½ cup water
- Preheat oven to 350°F.
- Rinse and core the apples, but make sure not to cut through the bottom while doing this. I like to get it started with a sharp paring knife, cut around the core, about halfway or ¾ down into the apple. Use a small spoon or melon baller to carefully dig out the core. Once the core is out, use a spoon to dig out any more seeds. (Please see video for full demonstration)
- In a medium bowl, combine oat-pecan mixture with brown sugar, yogurt, maple syrup, melted butter, vanilla and spices. Spoon mixture into the cavity of each apple.
- Place apples in an 8x8” baking dish. Pour water in the bottom of dish. The water helps prevent the apples from drying out and burning. Drizzle top of each apple with a little extra maple syrup.
- Bake at 350°F for 40 minutes or until tender (not mushy). Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it’s completely optional.
- Serve topped with more maple syrup or salted caramel sauce, whipped cream or ice cream and serve. Cover and store leftovers in the refrigerator for up to 2 days.
- To Store: These will stay fresh in a container for up to 2 days in the fridge.
- To Reheat: Simply pop one of your baked apples in the microwave for one minute.
- Make ahead 1-2 days before serving. While these are best fresh, you can make them ahead and then re-bake them in the oven at 350°F for about 10 minutes or until warmed through.
- Toast the oats & pecans: Feel free to toast the oats and the pecans for a few minutes on a sheet pan in the oven at 350°F for 4-6 min before using them in this recipe for added flavour - optional.
- Bake Time may vary according to each oven and size of the apples. I would recommend checking in on them after the 30 minute mark.
- Feel free to squeeze a little lemon juice into each apple before filling for a hint of tartness in these baked apples