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Classic Cinnamon and Brown Sugar Stuffed Baked Apples

Three golden-brown baked apples filled with a spiced, sugary crumble, sitting on a white plate.

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Make these simple baked apples stuffed with a sweet cinnamon and oat filling. This easy recipe delivers tender, spiced apples perfect for a fall dessert or a warm side dish.

Ingredients

Scale
  • 4 large baking 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
  • 1/4 cup (4 tablespoons) cold unsalted butter, cut into small pieces
  • 2 tablespoons water
  • 1/4 cup granulated sugar for sprinkling

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Wash the apples. Use a small spoon or melon baller to carefully core the apples, removing the seeds and center core, leaving about a half-inch of apple flesh at the bottom to hold the filling. Do not cut all the way through the bottom.
  3. In a medium bowl, combine the rolled oats, brown sugar, flour, cinnamon, and nutmeg. Mix well.
  4. Cut the cold butter into the dry mixture using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  5. Stuff the center cavity of each apple evenly with the oat mixture. Pack it in gently.
  6. Place the stuffed apples into the prepared baking dish.
  7. Pour 2 tablespoons of water into the bottom of the baking dish around the apples.
  8. Sprinkle the tops of the stuffed apples with the reserved granulated sugar.
  9. Bake for 35 to 45 minutes, or until the apples are tender when pierced with a fork and the topping is golden brown.
  10. Carefully remove the dish from the oven. Let the baked apples cool slightly before serving warm.

Notes

  • For a richer flavor, substitute maple syrup for the water in the bottom of the pan.
  • If you prefer a softer apple, peel the apples before coring them.
  • Serve these warm apple desserts with a scoop of vanilla ice cream or a drizzle of caramel sauce.

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