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High-angle, wide lateral shot of baked stuffed apples with oats, nuts & maple syrup
Emilia

Easy Baked Stuffed Apples with Oats, Nuts & Maple Syrup

Easy baked apples filled with oats, cashews, pistachios and maple syrup. A cozy fall treat for breakfast or any time of day dessert as a light coffee cake or tea cake alternative, ready in 45 minutes with 6 ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Video Notes

Ingredients
  

  • 3 large green apples about 8 oz / 225 g each, Gala or Granny Smith recommended
  • 2½ tablespoons rolled oats about ¼ cup / 20 g
  • 2 tablespoons unsalted butter 30 g, softened
  • ¼ cup mixed nuts about 30 g, such as cashews and pistachios
  • 2 tablespoons pure maple syrup 40 g, adjust to taste
  • 1 pinch ground cinnamon about ⅛ teaspoon / 0.5 g
  • Optional: a pinch of salt a few drops of vanilla extract, a tiny pinch of nutmeg

Method
 

  1. Preheat the oven to 375°F (190°C). If your oven runs hot, 350°F (180°C) works too.
  2. Wash and dry the apples. Slice off the tops and set them aside as lids.
  3. Core each apple with a spoon or melon baller, leaving ½ inch (1.25 cm) of flesh on the bottom and sides. Save some of the scooped flesh, avoiding seeds and core.
  4. Chop the scooped-out apple flesh into small pieces, along with the nuts if they are whole.
  5. In a medium bowl, combine the oats, nuts, finely chopped apple flesh, cinnamon and a pinch of salt. Stir in the maple syrup, then mash in the softened butter until it forms a thick, sticky crumble.
  6. Place the apples in an 8x8-inch (20x20 cm) baking dish. Fill with the mixture, press down gently and cover with the lids.
  7. Bake for 25 to 30 minutes, until tender and golden.
  8. Rest for 5 minutes and spoon the juices over the top. Serve warm.

Video

Notes

Expert Tips for the Best Baked Apples
Top tip: choose the right apple.
Firm, thick-skinned apples are the secret to baked apples that stay tender but never turn to mush. Granny Smith is the classic choice for a sweet-tart balance against the buttery oat filling. Honeycrisp, Pink Lady, Braeburn and Jonagold also bake beautifully. Gala works too if you like a naturally sweeter apple, but avoid Red Delicious, which collapses.
More tips to consider:
  • Add dried fruit. Mix 1 to 2 tablespoons (15 to 30 g) of dried cranberries, raisins, chopped dates, cherries or apricots into the filling. Chop larger pieces small.
  • Add a squeeze of lemon juice. Drizzle about 1 tablespoon (15 ml) of fresh lemon juice inside the cored apples to keep the flesh from browning and brighten the flavor.
  • Don't core all the way through. Leave a "floor" at the bottom so the buttery syrup doesn't leak out.
  • Level the bottoms. If an apple wobbles, shave a very thin slice off the bottom so it sits flat.
  • Use the right dish. A snug 8x8-inch (20x20 cm) dish keeps the apples upright. In a much larger dish, add 2 to 3 tablespoons of water to the bottom to prevent scorching.
  • Toast the nuts first. Five minutes in a dry pan or the oven brings out more flavor.
  • Baste once. Halfway through baking, spoon the juices over the apples for extra shine and caramelization.
  • Adjust the sweetness. Start with 2 tablespoons of maple syrup and add more to suit your taste.
  • Don't overbake. Start checking at 25 minutes, since overbaked apples collapse.
  • Let steam escape. Cut a few tiny slits in the skin before baking to help prevent bursting.