Top baked apples with oats, cinnamon, and a touch of brown sugar for a light dessert that is perfect for a cool autumn evening.
Baked Apples
If you go apple picking every fall, this recipe is a great way to use up your harvest! These simple baked apples are like individual apple crisps without the added fuss of cutting and peeling. They are easy to make with just a few ingredients and taste even better served à la mode for an extra-special treat. If you prefer pears, try these baked pears with honey and walnuts.
Why This Baked Apples Recipe Works
I love making these oven-baked apples in the fall, especially when I am craving apple desserts but don’t want to spend much time preparing them. You don’t have to peel or slice the fruit–just cut the apples in half and remove the cores and seeds.
Healthy treat: Satisfy your sweet tooth while getting a serving of fruit and a little extra fiber.
Perfectly portioned treat: Like an individual apple crisp.
Simple ingredient list: Besides the apples, you just need a few baking basics.
Easy to scale: Double the recipe if you’re serving more people.
What apples are best to use for baked apples?
You can use any type of apple in this recipe. For less-sweet desserts, use Granny Smith. For something sweeter, try Gala, Pink Lady, or Honeycrisp. You can also use a mix of apples.
Ingredients You’ll Need
You probably already have most of these staples in your kitchen. See the recipe card below for exact measurements.
Apples: You can use any type of apples you wish. All you have to do is cut them in half. No need to peel them first!
Melted butter binds the other oat-topping ingredients together.
Brown sugar adds sweetness and caramelizes during baking.
Flour: Use all-purpose or gluten-free flour.
Quick oats form the base of the streusel topping.
Cinnamon for that classic fall flavor
How to Make Baked Apples
If you’re serving these stuffed baked apples to guests, you can prep the topping a day in advance. Then, cut the apples a couple of hours before and top them with the oat crumble. Thirty minutes before dessert, pop them in the oven. See the recipe card at the bottom for printable directions.
Prep the apples: Slice each apple in half, then use a paring knife or spoon to remove the core and seeds.
Make the oat topping: Combine the 5 topping ingredients in a small bowl.
Top the apple halves with the oat mixture, then sprinkle with more cinnamon.
Bake the apples in the oven at 350°F for 30 minutes, until soft but not mushy.
Variations
Make it dairy-free: Swap butter for coconut oil or vegan butter.
No quick oats? Substitute old-fashioned oats (also called rolled oats). Or try these protein oats for a protein boost.
Make it gluten-free: Use GF flour and check that your oats are certified gluten-free.
Baked apples topped with oats, cinnamon and brown sugar. Like little individual apple crisps without all the added fuss of cutting and peeling the apples. A simple dessert for a cool autumn evening, serve this a la mode for an extra special treat!
Cut apples in half and remove core and seeds with a small pairing knife or spoon.
In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon.
Place on a cookie sheet and bake in the oven for 30 minutes.
Serve warm with a scoop of ice cream if desired.
Last Step:
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