Bake whole apples stuffed with a warm, spiced oat mixture. This simple recipe creates a comforting fall dessert or side dish.
Author:michaelcarter
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:4 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large firm apples (like Honeycrisp or Granny Smith)
1/2 cup rolled oats
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 tablespoons unsalted butter, cold and cut into small pieces
1/4 cup water
1 tablespoon lemon juice (optional, for serving)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
Prepare the apples: Wash the apples. Use a small knife or melon baller to carefully core the center of each apple, leaving the bottom intact to create a cup for the filling. Do not cut all the way through the bottom.
Make the filling: In a medium bowl, combine the rolled oats, brown sugar, flour, cinnamon, nutmeg, and salt.
Cut in the butter: Add the cold, cubed butter to the dry filling mixture. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
Fill the apples: Divide the oat mixture evenly among the four cored apples, packing it gently into the center cavity.
Bake: Place the stuffed apples into the prepared baking dish. Pour the 1/4 cup of water into the bottom of the dish around the apples.
Bake for 35 to 45 minutes, or until the apples are tender when pierced with a fork and the topping is golden brown. Baste the apples with the liquid in the pan halfway through baking if they look dry.
Serve warm. Drizzle with lemon juice if desired, or serve with vanilla ice cream or oatmeal.
Notes
For a richer flavor, substitute 2 tablespoons of the brown sugar with maple syrup in the filling.
If you prefer a softer apple, you can peel the apples before coring them.
This recipe works well as a healthy baked apples side dish alongside pork chops.