Stuffed Baked Apples
Stuffed Baked Apples are one of my favorite ways to celebrate fall, especially when the kitchen starts smelling like cinnamon and apples baking in the oven. These tender apples are stuffed with a buttery, maple-sweetened oat filling and baked low and slow until they're soft, juicy, and practically melting off the spoon. It's an easy fall dessert that looks impressive but takes just a few minutes of hands-on prep.
Servings: 6 servings
Ingredients
- 6 large Honeycrisp apples (or other firm apple) hallowed out *see notes
- 1 cup old fashioned oats
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 5 tablespoons melted butter
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice, optional if you have on hand
- 1 teaspoon vanilla extract
- ½ cup water
Instructions
- Preheat oven to 375℉. Find a baking dish or pie plate that will fit all six apples.
- Wash and dry apples. Use a pairing knife and spoon to hallow out the core of the apples making a well to fill the oat mixture into. Make sure to remove all of the seeds and core while leaving the bottom intact.
- Line all of the hallowed out apples into the baking dish.
- In a bowl mix together the oats, brown sugar, maple syrup, melted butter and spices.
- Spoon the oat mixture into the center of the apples. Pour water into the bottom of the baking dish. This will create steam and keep the apples soft so they do not dry out.
- Place the baking dish in preheated oven and bake for 45- 60 minutes. This will vary depending on the size and variety of apple and how soft you like your apple.
- Once cooked to desired softness, serve the apples with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce.
Notes
Be gentle when hollowing out the apples you want to remove the core and seeds without going all the way through the bottom. I like to use a pairing knife and spoon to do this.