These Maple Cinnamon Baked Apples with Oats are a simple and delicious dessert! Serve warm with a scoop of vanilla ice cream.
If you’re craving an apple dessert that’s oat-y, cinnamon-y, maple-y, soft, warm and perfectly apple-y, these Maple Cinnamon Baked Apples with Oats are it! They’re a delicious fall dessert…or any time of year dessert too.
Kind of like an apple crisp!
These baked apples taste like a classic apple crisp. But instead of chopping the apples, they’re cut in half and filled with a delicious cinnamony oat mixture. And each apple half can be an individual serving…or 2 can be too haha
How to Make Baked Apples:
Baked apples are so easy to make. Just cut an apple in half vertically, scoop or cut out the centre, trim off the core and stem, then fill with the oat mixture.
Drizzle drizzle that maple syrup!
Maple syrup is a match made in baked apple heaven! Apple + cinnamon + oats + maple syrup = THE BEST. I drizzle the maple syrup on the apples before they bake, then once again right before I serve them. If you don’t have maple syrup, feel free to use honey (honey does have a stronger flavour though).
It doesn’t have to be pretty to be delicious!
But seriously though. Baked apples may not be the most pretty dessert you’ve ever seen, but don’t let that stop you from making them! I actually think they look pretty good…hearty and comforting. And they always get rave reviews when I make them. Plus, there is nothing a scoop of ice cream can’t fix! 😉
Baked Apples with Ice Cream
These baked apples are AMAZING served warm with scoops of vanilla ice cream. Make it a showstopper dessert by adding the scoops right into the serving dish…but eat fast before the ice cream melts. So good.
Apples, cinnamon, oats and maple syrup, OH MY!
Don’t forget all the good stuff on the bottom of the pan…apple juices with soft oats and maple syrup…it kind of turns into a super flavourful caramelized sauce. Drizzle it right over the baked apples and ice cream.
Tips for making Baked Apples
- Apples: You can use all kinds of apples. My favourite are McIntosh apples (I think these are the best apples!). Granny Smith, Golden Delicious, Gala, Pink Lady, Fuji, and Honeycrisp are all delicious!
- Oats: Both quick oats and rolled oats work for this recipe.
- Butter Substitute: You can use coconut oil instead of butter if you wish.
- Maple Syrup Substitute: If you don’t have maple syrup, substitute it with honey, or leave it out completely.
- Nuts: You can chopped pecans, walnuts or almonds. Or feel free to leave the nuts out.
- Do I have to peel the apples first? No, leave the peels on!
- Coring the apples: Cut each apple vertically in half through the core. Then use a paring knife or spoon, to scoop out the centre. Use the paring knife to also slice off the stem area, and core area, I do this by making small triangle cuts in each end to cut them out.
- My apples are turning brown during prep! Not to worry, some apples oxidize really quickly and can look brown before adding the oat mixture. I don’t feel it’s necessary to brush them with lemon juice, but if you want to you can. The browning really doesn’t matter once the apples are baked.
- Adding water to the pan: I start off by adding 1 cup of water to the bottom of the baking dish. Just watch it about half way through and if needed, add 1/4 cup more at a time.
- Optional Additions: If you love raisins or dried cranberries, feel free to add 1/2 cup to the oat mixture.
- Leftovers. Store any leftover baked apples in an airtight container in the refrigerator for 3-4 days.
PIN IT to make later!
Have a delicious day!