Baked Apples
These cozy baked apples are filled with a buttery cinnamon sugar oat crumble and super easy to make. Enjoy warm with ice cream and a drizzle of date caramel sauce for the ultimate fall dessert!
Servings: 4
Ingredients
- 4 large apples (I like using Honeycrisp, Fuji or Pink Lady)
- ⅓ cup old fashioned rolled oats
- ¼ cup coconut sugar
- ¼ cup chopped walnuts or pecans
- 2 Tablespoons raisins optional
- 1 teaspoon cinnamon
- ⅛ tsp salt
- 3 Tablespoons coconut oil or unsalted butter (vegan if needed) softened to room temperature
- ¾ cup warm water, apple cider or apple juice
- For serving: vanilla ice cream, coconut whip cream, date caramel sauce, dash of cinnamon
Instructions
- Preheat oven to 375°F.
- Add the oats, coconut sugar, chopped nuts, raisins (if using), cinnamon, salt and coconut oil to a bowl. Mix together until combined.
- Using a paring knife, cut around the core, about halfway or 3/4 down into the apple. Make sure to not cut through the bottom of the apple. Use a spoon to carefully dig out the core. Once the core is out, use a spoon to scoop out some of the apple and to dig out any more seeds so that you have a cavity about an inch and a half wide. This takes a bit of patience and arm muscle. This can also be done with an apple corer, melon baller or grapefruit spoon.
- Transfer your apples to a 8 or 9 inch baking dish, standing them upright, and if they wobble you can slice a little bit off the bottom to make them more stable. Spoon cinnamon oat filling into each apple, filling all the way to the top.
- Pour the warm water or apple juice/cider around the apples in the bottom of the dish. This helps prevent the apples from drying out and burning.
- Bake for 45-60 minutes or until the apples are easily pierced with a fork. The longer you bake them the softer and mushier your baked apples will be.
- Remove apples from the oven and spoon the liquid from the pan over the apples before serving. This adds a little moisture to the skin, but it’s completely optional.
- Serve warm with coconut whipped cream or ice cream, date caramel sauce and a dash of cinnamon.
Notes
- Coconut sugar: You can use granulated sugar or brown sugar instead.
- Nuts: Any chopped nut works for this recipe. You can also omit the nuts and use more raisins or oats if you have a nut allergy.
- Storage: Leftover baked apples keep well! Let them cool, then store in an airtight container in the fridge for up to 5 days. For reheating, pop them in the oven at 375°F or use the microwave if you’re short on time.
Nutrition
Serving: 1apple without toppings | Calories: 293kcal | Carbohydrates: 46g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 80mg | Potassium: 368mg | Fiber: 7g | Sugar: 33g