Craving warm apple pie with ice cream, but you don’t have the time to make a whole pie? Try making baked apples filled with oats, brown sugar, and cinnamon. It’s the perfect dessert for the Fall season.
When I think of Fall, I think of apples and spice. This apple dessert is perfect when you’re craving apple pie and don’t have time to make one. It only requires six ingredients and apple is one of them!
So what apples should you use? If you like a tart apple, I suggest using green Granny Smith. If you want a sweeter apple, Honeycrisp, Fuji, or Pink Lady will work perfectly. For this recipe I used Honeycrisp apples.
You want to make your filling first. It’s filled with oats, brown sugar, butter, and cinnamon. Yum! If you want to add dried fruit or nuts to your filling, feel free. It just adds to the yumminess. Today I added raisins.
Core your apples with a sharp paring knife about 3/4 down into the apple discarding the core and seeds.
Fill your apples with your mixture and bake at 375 for 40-45 minutes. When finished, let the apples cool about 10 minutes and serve with vanilla ice cream or whipped cream. Maybe both!
Watch my YouTube video for detailed instructions on making this delicious apple dessert. I’ve also included the recipe below. Enjoy!
Simple and easy Baked Apples (adapted from Sally’s Baking Addiction)
- 3 Tablespoons (43g) unsalted butter, softened to room temperature (extra soft, so it’s easy to mash)
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup (20g) old-fashioned whole rolled oats
- 4 large apples (see note), rinsed and patted dry
- optional: 2 Tablespoons raisins, dried cranberries, or chopped nuts
- 3/4 cup (180ml) warm water or apple cider
- Preheat oven to 375°F (191°C).
- Using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using. Set aside.
- Core the apples: This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples. Using a sharp paring knife, cut around the core, about halfway or 3/4 down into the apple. Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.
- Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.
- Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.
- 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 warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.