Maple Cinnamon Baked Apples (Printable Version)

Golden baked apples filled with cinnamon-spiced oats and nuts, topped with sweet maple syrup.

# Ingredient List:

→ Apples and Filling

01 - 4 large baking apples, such as Honeycrisp or Granny Smith
02 - 1/3 cup old-fashioned rolled oats, gluten-free if needed
03 - 1/4 cup chopped walnuts or pecans
04 - 1/4 cup raisins or dried cranberries
05 - 2 tablespoons brown sugar or coconut sugar
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Pinch of salt

→ Liquid and Topping

09 - 1/4 cup pure maple syrup, plus more for drizzling
10 - 2 tablespoons unsalted butter, melted or coconut oil for dairy-free
11 - 1/2 cup apple juice or water

# How to Make It:

01 - Set oven to 350°F to prepare for baking.
02 - Core each apple carefully, keeping the bottom intact to create a hollow well for the filling. Stand the apples upright in a baking dish.
03 - Combine oats, nuts, raisins, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Pour in melted butter and 1/4 cup maple syrup, stirring until evenly blended and slightly sticky.
04 - Distribute the filling mixture among the cored apples, spooning it in and packing gently to fill each cavity completely.
05 - Pour apple juice or water into the bottom of the baking dish around the apples. This prevents sticking and generates steam during baking.
06 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes to begin softening the apples.
07 - Remove the foil and continue baking for 10-12 minutes longer, until apples are tender when pierced and the filling tops are golden brown.
08 - Let the baked apples cool for a few minutes, then drizzle with additional maple syrup. Serve warm, optionally accompanied by vanilla ice cream or Greek yogurt.

# Expert Advice:

01 -
  • The contrast between tender apple and crunchy oat-nut topping is absolutely magical
  • It comes together in under an hour but tastes like something that simmered all day
  • Your kitchen will smell better than any fancy candle you have ever bought
02 -
  • Do not skip the liquid in the bottom of the pan—it creates steam that prevents the apples from drying out
  • The apples are done when they offer no resistance when pierced with a knife but still hold their shape
  • Letting them rest for 5 minutes after baking makes them easier to handle and serve
03 -
  • Choose apples that stand upright easily—this prevents the filling from spilling out during baking
  • Room temperature apples bake more evenly than cold ones straight from the refrigerator

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