These cinnamon walnut baked apples with oats keep the apples in halves, so every serving has tender fruit and a little crisp topping. A small amount of maple syrup sweetens the filling without making a deep pan of sauce. Choose apples that hold their shape in the oven, such as Honeycrisp, Pink Lady, or Granny Smith, and check tenderness with the tip of a knife before serving.
Prep: 15 minutes Cook: 45 minutes Total: 60 minutes Yield: 4 servings (2 apple halves each)
Ingredients
- 4 medium baking apples, such as Honeycrisp or Pink Lady
- ⅓ cup old-fashioned rolled oats
- ¼ cup finely chopped walnuts
- 2 tablespoons melted unsalted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of kosher salt
- ½ cup water for the baking dish
Directions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish. Halve the apples through the stem and remove cores with a teaspoon or melon baller, leaving the bottom of each half intact.
- Mix oats, walnuts, melted butter, maple syrup, cinnamon, ginger, and salt in a small bowl. Arrange apple halves cut side up in the dish and distribute the topping among them, pressing it lightly into each cavity.
- Pour the water around, not over, the apples. Cover the dish snugly with foil and bake 25 minutes. Remove the foil and bake 12 to 15 minutes more until the apples are fork-tender and the topping is lightly browned.
- Rest 5 minutes before serving. Spoon a little pan juice over each apple. Serve as is or with a dollop of plain yogurt.
Practical tips and variations
- Use medium apples of roughly the same size so they soften together. Very large apples may need another 5 to 10 minutes.
- Do not cut all the way through the bottom when coring, or the filling will fall out into the pan.
- For a nut-free version, replace walnuts with an extra ¼ cup oats and check any packaged ingredients for allergen cross-contact.
- If you prefer a tarter dessert, use Granny Smith apples. Taste before adding extra syrup, since apple varieties vary in sweetness.
- The filling softens under foil, then gets a little color uncovered. If it browns too quickly, loosely replace the foil for the final minutes.
Common questions
Do I have to peel the apples?
No. The skin helps the halves keep their shape and softens during baking. If a diner dislikes apple skin, it is easy to remove after cooking.
Can I make them without maple syrup?
Yes, though the filling will be less sweet and may feel drier. Add 1 tablespoon apple juice or water to the oat mix.
Are baked apples the same as apple crisp?
No. The apples remain in individual halves here, rather than chopped fruit under a continuous crumb topping.
Storage and reheating
Cool and refrigerate within 2 hours in a covered container for 3 to 4 days. Reheat uncovered in a 325°F oven for about 12 minutes, until hot, or microwave a portion until hot. The topping softens during storage. Freeze for up to 2 months if needed, but thawed apples lose some firmness.
Estimated nutrition
Per serving: approximately 245 calories, 3 g protein, 38 g carbohydrate, 10 g fat, 5 g fiber, and 45 mg sodium. This is an estimate; brands, exact portions, and optional additions will change the numbers.
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