These baked apples and oats are a perfect fall dessert, stuffed with a cinnamon oat filling. They’re ready in about 40 minutes and are deliciously sweet!
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Why You’ll Love Old-Fashioned Baked Apples
Every fall, I find myself coming back to baked apples. And apple crisp. And baked apples stuffed with apple crisp, yes please! But I have one little qualm with baked apples: I don’t love having to cut my dessert the way I cut a steak. Then I was reminded that Bloomin’ Onions exist, and the answer was clear... a bloomin’ baked apple.
Since I have a surplus of apples hanging out in my kitchen in the fall, I grabbed an apple and a knife and got to work. A few pantry basics gave it an apple crisp-style filling, a drizzle of caramel sauce finished it off, and I had myself a tasty little dessert. It’s a pretty, festive treat that’s sure to impress your guests, and when I finished photographing them, my mom and mother-in-law were waiting like vultures. Here’s why these baked cinnamon apples are such a hit:
- Wow factor
- Apple crisp flavor
- Easy to make
- Fall favorite
- Easy to scale
Ingredient Information and Substitutions
- Granny Smith apples- Their tartness plays well against the sweet caramel. Cortland or RubyFrost apples work as substitutes.
- Quick oats- Give the filling its apple crisp-style texture, with a hearty, chewy bite. Rolled oats also work.
- Granulated sugar- Sweetens the filling and balances the tart apples.
- Ground cinnamon- Brings warm spice to the filling.
- Kosher salt- Balances the sweetness.
- Butter- Optional, bringing extra richness and a golden finish to the filling as the apples bake.
- Apple cider- Keeps the apples moist as they bake and builds a juicy base in the pan, with extra apple flavor.
- Caramel sauce- Finishes the apples with a rich, sweet drizzle. Store-bought or homemade both work. I found mine in the ice cream section.
How To Make Cinnamon Spiced Baked Apples
Step 1- Preheat and core the apples.
Preheat the oven to 400 degrees F. Mix the oats, sugar, cinnamon, and salt together. Set aside.
Cut off the top of each apple and cut around the core, but not all the way to the bottom, so the filling stays in. Scoop out most of the core.
Step 2- Cut the bullseye.
Use a knife to cut 2 to 3 circles in the perimeter around the hole where the core was, making sure not to cut all the way through to the bottom. It should look like a bullseye.
Step 3- Cut the petals.
Turn the apple over so the top is face-down. Place the tip of your knife about a centimeter from the center of the bottom and cut down to the top of the apple. Do this all the way around the outside to create the petals, then place the apples top-side up in an 8x8-inch baking pan.
Step 4- Fill the apples.
Divide the oat mixture between the four apples and stuff it into the middle where the core used to be. Top each with a small dab of butter, if you’d like.
Step 5- Add the cider and bake.
Pour the apple cider around the apples so it covers the bottom of the pan. Bake uncovered for 30 minutes, then drizzle with caramel sauce and serve immediately.
Frequently Asked Questions
Yes. For a single apple, use 1 tablespoon each of rolled oats, sugar, and melted butter, 1 pinch of cinnamon, and ¼ cup of apple cider, or enough to cover the bottom of a small baking pan.
Nope, no peeling needed. Just leave the peel on and bake them as they are.
Yes, a scoop of vanilla ice cream or a spoonful of whipped cream is a great addition.
Tips For Making Baked Apples With Oats
- Cut the top off before you cut the petals. The cutting is the slightly labor-intensive part, and this makes it much easier.
- If the apple doesn't sit up straight, you can cut off the bottom to give it a good base.
- Use a paring knife for the cuts, so you have better control over how deep you go.
- Pick apples that are about the same size so they finish baking at the same time.
- The recipe is written for four apples, so if you’re baking for a crowd, scale up the filling and cider to match the number of apples.
- Don’t skimp on the caramel, since it’s what makes these cinnamon oat baked apples so good.
- Ingredients to prep ahead- Mix the oats, sugar, cinnamon, and salt, so the filling is ready to spoon into the apples.
- Leftovers and storage- Store covered in the fridge for up to 3 days, and reheat at 350 degrees F until warm before drizzling with fresh caramel.
What To Serve With Baked Apples With Oats And Cinnamon
I love serving these as part of a dessert spread, alongside a few other sweet treats. Here are some of my favorite pairings:
Other Apple Treats To Try
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Baked Apples and Oats
Equipment
Ingredients
- 4 large Granny Smith apples or the apples of your choice
- 4 Tablespoon quick oats
- 4 Tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- 1 cup apple cider
- 2 Tablespoons salted butter optional but a nice addition
- 4 Tablespoons caramel sauce I found this in the ice cream section of my frozen foods department.
Instructions
- Preheat oven to 400 degrees F. Cut off the top of each apple and cut around the core (but not all the way to the bottom because you want it to be closed so the filling doesn't come out). Scoop out most of the core.
- Use the knife to cut 2-3 circles in the perimeter around the hole where the core was, making sure not to cut all the way through to the bottom. It should look like a bullseye.
- Turn the apple over to the top is face-down. Placing the tip of your knife about a centimeter or so from the center of the bottom of the apple and cut down to the top of the apple. Do this all the way around the outside of the apple to create the "petals." Place them top-side-up into an 8" x 8" baking pan.
- In a separate bowl, mix oats, sugar, cinnamon and salt. Divide the mixture between the four apples and stuff it into the middle of each apple where the core used to be.
- Pour apples cider around the apples so that it covers the booth of your pan. If you're using the butter, place a half tablespoon of butter atop each apple in the middle.
- Bake uncovered for 30 minutes. Remove from the oven and drizzle with caramel sauce. Serve immediately.
Video
Notes
- Cut the top off before you cut the petals. The cutting is the slightly labor-intensive part, and this makes it much easier.
- If the apple doesn't sit up straight, you can cut off the bottom to give it a good base.
- Use a paring knife for the cuts, so you have better control over how deep you go.
- Pick apples that are about the same size so they finish baking at the same time.
- The recipe is written for four apples, so if you’re baking for a crowd, scale up the filling and cider to match the number of apples.
- Don’t skimp on the caramel, since it’s what makes these cinnamon oat baked apples so good.
- Ingredients to prep ahead- Mix the oats, sugar, cinnamon, and salt, so the filling is ready to spoon into the apples.
- Leftovers and storage- Store covered in the fridge for up to 3 days, and reheat at 350 degrees F until warm before drizzling with fresh caramel.
CJ @ Morsels of Life says
Jessy says