These cinnamon crusted baked apples are a simple, comforting dessert where whole apples are cored, filled with a buttery cinnamon-oat streusel, and baked until tender. The topping turns crisp and golden while the apples soften into a naturally sweet, spoonable texture. It works because the filling stays put inside the apple, so you get a built-in crust and fruit in every bite, and it comes together in about 15 minutes of hands-on work.
Ingredients
- 4 large baking apples (such as Honeycrisp, Fuji, or Gala), about 8 ounces each
- 1/2 cup (50 g) old-fashioned rolled oats
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small pieces
- 1/4 cup (60 ml) apple juice or water, for the pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a small roasting pan.
- Wash and dry the apples. Using an apple corer or a small knife, remove the core from each apple, leaving the bottom intact so the filling doesn’t fall through. If the bottom is open, cut a thin slice off the bottom to seal it.
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces and use your fingers or a pastry blender to work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter bits.
- Place the apples in the prepared dish. Pack the crumb mixture firmly into each apple’s cavity, mounding any extra on top. You may have a little leftover crumb—that’s fine.
- Pour the apple juice or water into the bottom of the dish, around the apples, not over the tops. This creates steam and keeps the apples from sticking.
- Bake for 45 to 55 minutes, until the apples are tender when pierced with a fork and the topping is golden brown. If the topping browns too quickly, loosely cover the dish with foil for the last 15 minutes.
- Let the apples rest for 5 minutes before serving. Spoon some of the pan juices over each apple if you like.
Tips
- Choose the right apple: Use firm, slightly tart apples like Honeycrisp, Fuji, or Gala. They hold their shape during baking. Avoid Red Delicious, which turns mushy.
- Core carefully: Leave about 1/2 inch of apple at the bottom so the filling stays inside. If you accidentally cut all the way through, place a thin slice of apple over the hole before filling.
- Don’t skip the liquid: The apple juice or water in the pan keeps the apples moist and prevents the dish from scorching. If the pan looks dry mid-bake, add a splash more water.
- Check doneness: Ovens vary. Start checking at 40 minutes. The apples should be soft but not collapsing. A fork should slide in with little resistance.
Serving Suggestions
Serve the baked apples warm, spooning the pan juices over the top. They’re excellent on their own, but a scoop of vanilla ice cream, a drizzle of heavy cream, or a spoonful of Greek yogurt balances the sweetness. For a brunch twist, serve them alongside pancakes or French toast. They also pair well with a sprinkle of chopped toasted pecans or walnuts.
Variations
- Dried fruit: Add 2 tablespoons of raisins, dried cranberries, or chopped dates to the crumb mixture.
- Nutty crunch: Replace 2 tablespoons of the flour with finely chopped pecans or walnuts.
- Spiced: Add 1/4 teaspoon of ground ginger or cardamom along with the cinnamon.
- Maple glaze: After baking, brush the apples with a little maple syrup mixed with a pinch of cinnamon.
- Slow cooker: Prepare the apples as directed, place in a slow cooker, add the liquid, and cook on low for 3 to 4 hours.
Storage and Reheating
Store leftover baked apples in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat in 30-second bursts until warm, or reheat in a 350°F (175°C) oven for 10 minutes. The topping will soften upon storage, but the flavor remains. You can also freeze the baked apples for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use a different type of apple? Yes, but choose firm varieties. Granny Smith works well if you prefer a tarter flavor. Avoid soft apples like McIntosh, which break down too quickly.
Do I need to peel the apples? No. The skin helps the apples hold their shape and adds fiber. If you prefer a softer texture, you can peel them, but reduce the baking time by about 10 minutes.
Can I make the crumb topping ahead of time? Yes. Prepare the crumb mixture and store it in the fridge for up to 3 days or freeze for up to 3 months. Let it sit at room temperature for 15 minutes before using.
Why did my topping burn? If your oven runs hot or the topping is too close to the heating element, it can brown too quickly. Cover the dish with foil when the topping looks golden, and continue baking until the apples are tender.
Can I use quick oats instead of old-fashioned? Yes, but the topping will be less textured. Quick oats absorb more liquid, so you may need to add an extra tablespoon of flour to keep the crumb dry.
What if I don’t have an apple corer? Use a paring knife to cut around the core, or cut the apples in half, remove the core, and place the halves cut-side up in the dish. Adjust the filling amount and bake for 30-40 minutes.