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Classic Easy Baked Apples with Cinnamon Oat Crumble

A close-up of a perfectly baked apple with a thick, golden-brown oat crumble topping, served on a white plate.
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Make tender, warm baked apples stuffed with a simple cinnamon oat crumble. This easy recipe delivers a comforting fall dessert with minimal effort.

Ingredients

Scale
  • 4 large firm apples (like Honeycrisp or Granny Smith)
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup hot water
  • 1 tablespoon maple syrup (optional, for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
  2. Wash the apples. Use a small knife or melon baller to core the apples, removing the seeds and a small amount of flesh from the center, leaving about a half-inch thick wall at the bottom to hold the filling. Do not cut all the way through the bottom.
  3. In a small bowl, combine the rolled oats, brown sugar, flour, cinnamon, and nutmeg.
  4. Cut the cold butter into the dry ingredients 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 crumble mixture. Place the stuffed apples in the prepared baking dish.
  6. Carefully pour the 1/4 cup of hot water into the bottom of the baking dish around the apples. This creates steam to keep the apples moist.
  7. Bake for 35 to 45 minutes, or until the apples are tender when pierced with a fork. Baking time depends on the size and variety of the apple.
  8. Remove from the oven. Drizzle with maple syrup if desired before serving.

Notes

  • Serve warm with a scoop of vanilla ice cream or Greek yogurt for a complete dessert experience.
  • If you prefer a softer apple, you can peel the apples before coring.
  • For a richer flavor, substitute 1 tablespoon of the butter in the crumble with 1 tablespoon of melted butter mixed into the dry ingredients instead of cutting it in cold.

Nutrition

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