These Baked Apples are basically apple crisp in individual portions, with the crumble baked right inside the fruit. They're filled with oats, pecans and warm fall spices and sweetened with maple syrup. Serve them up warm with a scoop of vanilla ice cream and a drizzle of our date caramel for a cozy fall dessert!
Apple crisp, but baked inside the apple!
Baked apples are a super old fashioned dessert, and there are quite a few different cultural variations. The version we've made for years is a honeycrisp apple stuffed with a pecan oat crumble that's sweetened with maple syrup and spiced with cinnamon, nutmeg and cloves.
Our two secret ingredients majorly boost the flavor: a splash of bourbon and tiny pieces of crystallized ginger for extra warmth. The top of the crumble gets golden brown and crisp, while the interior stays soft and moist.
If you think about it, these are basically just an inverted apple crisp, but they're even more fun to make (and eat!). This recipe is almost impossible to mess up, so light a fall candle, get baking, and enjoy. (Don't forget the ice cream and a drizzle of date caramel sauce!)
And if you just went apple picking, make a batch of our super smooth, spiced apple butter or our flaky apple hand pies next.
xoxo, Lexi & Beth
Key Ingredients Needed for Baked Apples
- Apples: Our personal favorite choice is Honeycrisp, both for flavor and firmness. Other good choices include Gala, Fuji and Pink Lady.
- Oats: Old fashioned whole rolled oats are best here. You can use instant oats but it won't have quite the same rustic texture.
- Flour: We use regular all-purpose but we have also made this with gluten free flour and it works just the same.
- Butter: Use coconut oil for a dairy free option!
- Maple syrup: Pure maple syrup pairs beautifully with apples and fall spices, but you can also use another liquid sweetener like honey or agave.
- Crystallized ginger: Completely optional and totally fine to leave out if you don't have any. But we love the extra warm spice and chewy texture it adds!
- Bourbon: Also completely optional and can be left out. But a tiny splash adds such a nice boost of rich, caramel-like flavor and in my opinion it really sets these apart from every other baked apple recipe on the internet!
- Pecans: Sub with extra oats if you want to keep this recipe nut free. Walnuts would work well here too.
How to Make Baked Apples
Make the filling
- Mix together all of the dry ingredients in a bowl: oats, flour, pecans, crystallized ginger, all of the spices and salt.
- Whisk together the wet ingredients – melted butter, maple syrup, vanilla and bourbon – then mix into the dry ingredients until well incorporated.
Prep the apples, fill and bake!
- Core each apple, leaving the bottom intact. (If you go all the way through to the bottom, some of the filling may seep out when baking.) We use an apple corer for this, but you can also use a sharp paring knife and twist it to create a hole.
- Once the seeds are all out, we use a spoon to remove a little more of the apple and to widen the top of the hole for the filling.
- Next, divide the filling between the 4 apples, mounding it on top and pressing down gently so it all sticks.
- Bake at 350˚F for 35-45 minutes, covering the top with aluminum foil if the topping starts to brown too quickly. Serve warm and enjoy!
Top Tips from the CK Test Kitchen!
- The bake time will depend both on the size of your apples and how soft you want them. A standard medium honeycrisp apple will take about 35-45 minutes to soften. I personally like mine with a little bite still (I don't love a mushy apple), so I take them out closer to 35, but keep in mind that they will be a little messier to eat. If you want yours softer, wait until the skin is nice and wrinkly before taking them out of the oven. If a fork doesn't easily pierce all the way through the apple, it's not ready yet.
- Make ahead: You can make the filling up to 3 days ahead of time and keep it covered in the refrigerator. I don't suggest prepping the apples more than an hour or so ahead of time because they will oxidize and turn brown. If you do prep them an hour ahead of time, squeeze some lemon juice in the cavity of the apple and swirl it around to coat any exposed areas to prevent oxidation.
- For even softer apples, add hot water or apple cider to the pan before baking. I don't find this to be a necessary step, but as mentioned, I prefer my apples on the slightly firmer side. If you want yours super soft, pour about ¾ cup of very hot water or apple cider into the bottom of the baking dish (NOT over the apples) right before it goes into the oven.
- Storage: Let the apples cool completely, then cover and refrigerate for up to 4 days. Reheat in a 350˚F oven covered with aluminum foil (so they don't dry out) for 10-15 minutes, until warmed through.
More Fall Desserts You'll Love
We can't wait for you to make Baked Apples in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
📖 Recipe
Baked Apples
Ingredients
Method
- Preheat the oven to 350˚F.
- Using an apple corer or a paring knife, remove the core/apple seeds, leaving the bottom of the apple intact. Then, use a spoon to scoop out some more of the apple so there's enough room for filling. You don't have to scoop out too much, just 2 tablespoons or so.
- In a medium bowl, stir together the oats, flour, pecans, cinnamon, nutmeg, cloves, salt and crystallized ginger.
- In a separate small bowl, whisk together the melted butter, maple syrup, vanilla and bourbon if using. Pour the wet ingredients over the dry ingredients and stir until evenly coated.
- Divide the filling between all four apples evenly, pressing it into the top gently.
- Bake for 35-45 minutes, until the apple is very soft and looks wrinkled on the exterior. The longer the bake, the softer the apple will be. (I personally like mine a little underbaked.) If the topping starts to brown too quickly, cover the apples with aluminum foil.
- Remove from the oven and let cool for a few minutes, then slice in half and serve warm with (optional) vanilla ice cream and our date caramel sauce!
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