Easy Baked Stuffed Apples with Oats and Cinnamon
Easy Baked Stuffed Apples with Oats and Cinnamon — the perfect warm, comforting dessert that’s ready in just 30 minutes. After making this many times, I discovered the trick to getting the apples tender and the topping crispy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Chicken Curry Recipe with Coconut Milk and Easy Quick Lemon Vinaigrette for Fresh Salads.
Why This Easy Baked Stuffed Apples with Oats and Cinnamon Is Pure Comfort
- Crispy oat topping with a hint of cinnamon
- Tender, flavorful apples that are not mushy
- Easy to make and ready in just 30 minutes
- A healthier alternative to apple crisp or pie
What You'll Need for Easy Baked Stuffed Apples with Oats and Cinnamon
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large apples
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup raisins (optional)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup apple cider or water
- Optional: Whipped cream or vanilla ice cream
- Optional: Caramel sauce or honey
📝 Ingredient Notes
- apples: Use a sweet, crisp apple like Jonagold, Honeycrisp, or Braeburn.
- nuts: Omit for nut-free.
🛒 Tools & Equipment I Recommend
- Apple Corer — Makes coring apples quick and easy. → See on Amazon
- Silicon Baking Mats — Prevents the topping from sticking and makes cleanup easy. → See on Amazon
How to Make Easy Baked Stuffed Apples with Oats and Cinnamon
- Prepare the apples: Preheat the oven to 375°F (190°C). Core the apples and slice them in half horizontally. Use an apple corer to remove the core and seeds. Arrange the apples in a baking dish, cut side up.
- Mix the topping: In a medium bowl, combine the oats, brown sugar, chopped nuts, raisins (if using), cinnamon, vanilla extract, and salt. Mix well.
- Stuff the apples: Spoon the oat mixture into the center of each apple half, pressing down gently to compact the topping. Pour apple cider or water into the bottom of the baking dish.
- Bake: Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown and crispy. If the topping starts to brown too quickly, cover the dish loosely with aluminum foil.
- Serve: Let the apples cool for a few minutes, then serve them warm with whipped cream or vanilla ice cream, and a drizzle of caramel sauce or honey, if desired.
Cook's Tips for Perfect Easy Baked Stuffed Apples with Oats and Cinnamon
- Common mistake and fix: Don't overfill the apples with the topping. This can cause the topping to become soggy. Use a light hand when stuffing the apples.
- Tip for tender apples: Add a little water or apple cider to the baking dish to help steam the apples and keep them moist.
- Tip for crispy topping: Use old-fashioned oats instead of quick-cooking oats for a crispier topping. Also, make sure the apples are arranged in a single layer in the baking dish to ensure even baking.
- Tip for make-ahead: Prepare the apples and the topping up to a day ahead. Store them separately in the refrigerator. When ready to bake, stuff the apples and proceed with the recipe.
Storing & Reheating Easy Baked Stuffed Apples with Oats and Cinnamon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the apples and the topping up to a day ahead. Stuff the apples and bake when ready to serve.
Freezing Easy Baked Stuffed Apples with Oats and Cinnamon
Freeze baked apples for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but be careful not to overheat and make the topping soggy.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of brown sugar and omit the whipped cream or use a dairy-free alternative.
- Best substitution: Substitute the raisins with dried cranberries or chopped dates for a different flavor.
- Make-ahead: Prepare the apples and the topping up to a day ahead. Stuff the apples and bake when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the topping starts to brown too quickly, cover the dish loosely with aluminum foil. If the apples are not tender after 30 minutes, add a little more water or apple cider and continue baking.
Want to level up this recipe?
Good quality baking dish — Ensures even baking and prevents hot spots. → Check price on Amazon
Easy Baked Stuffed Apples with Oats and Cinnamon
Ingredients
Main Ingredients
- 6 large apples
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup raisins (optional)
- 1 tsp ground cinnamon
Seasonings
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup apple cider or water
Optional Toppings
- Whipped cream or vanilla ice cream
- Caramel sauce or honey
Instructions
- Prepare the apples: Preheat the oven to 375°F (190°C). Core the apples and slice them in half horizontally. Use an apple corer to remove the core and seeds. Arrange the apples in a baking dish, cut side up.
- Mix the topping: In a medium bowl, combine the oats, brown sugar, chopped nuts, raisins (if using), cinnamon, vanilla extract, and salt. Mix well.
- Stuff the apples: Spoon the oat mixture into the center of each apple half, pressing down gently to compact the topping. Pour apple cider or water into the bottom of the baking dish.
- Bake: Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown and crispy. If the topping starts to brown too quickly, cover the dish loosely with aluminum foil.
- Serve: Let the apples cool for a few minutes, then serve them warm with whipped cream or vanilla ice cream, and a drizzle of caramel sauce or honey, if desired.
Notes
- Chef tip: For a vegan version, use maple syrup instead of brown sugar and omit the whipped cream or use a dairy-free alternative.
- Best substitution: Substitute the raisins with dried cranberries or chopped dates for a different flavor.
- Make-ahead: Prepare the apples and the topping up to a day ahead. Stuff the apples and bake when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the topping starts to brown too quickly, cover the dish loosely with aluminum foil. If the apples are not tender after 30 minutes, add a little more water or apple cider and continue baking.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze baked apples for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but be careful not to overheat and make the topping soggy.
- Make ahead: Prepare the apples and the topping up to a day ahead. Stuff the apples and bake when ready to serve.
Nutrition Per Serving
- Calories: 210
- Protein: 2g
- Fat: 4g
- Carbs: 45g
- Fiber: 6g
- Sugar: 26g
- Sodium: 60mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Stuffed Apples with Oats and Cinnamon FAQs
Yes, prepare the apples and the topping up to a day ahead. Stuff the apples and bake when ready to serve.
Overfilling the apples with the topping can cause the topping to become soggy and the apples to become mushy. Use a light hand when stuffing the apples.
Yes, any sweet, crisp apple will work well in this recipe. Granny Smith apples may be too tart for this dish.
Yes, arrange the stuffed apples in the air fryer basket and air fry at 375°F (190°C) for 15-20 minutes, or until the apples are tender and the topping is golden brown and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but be careful not to overheat and make the topping soggy.
A Warm Final Note
I can’t wait for you to try Easy Baked Stuffed Apples with Oats and Cinnamon and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
