BAKED APPLES | easy baked apples with cinnamon oat filling

Preheat the oven to 375 degrees Fahrenheit.

Measure out the filling ingredients: 1/3 cup old fashioned rolled oats, 1/4 cup coconut sugar, 1/4 cup chopped nuts (like pecans), and 1/4 cup raisins.

Roughly chop the nuts and transfer them to a mixing bowl.

Roughly chop the raisins, then add them to the bowl with the nuts, oats, and coconut sugar.

Add 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 2 tablespoons of melted butter or ghee (or coconut oil for vegan) to the bowl, then stir to combine and set aside.

Select and wash 4 honeycrisp apples, then use a melon baller to scoop out the core and create a cavity about 1.5 inches wide, ensuring not to core all the way through.

Use a paring knife to remove about 1/2 inch of skin around the top of each apple to prevent bursting while baking.

Place the apples upright in an 8-inch by 8-inch baking dish and squeeze fresh lemon juice over the edges and inside the apples.

Stuff the apples with the filling mixture, packing it tightly and allowing it to overflow slightly.

Add 3/4 cup of apple cider or apple juice to the bottom of the baking dish to help steam the apples.

Transfer the stuffed apples to the oven and bake for 45 to 60 minutes, checking every 5 minutes after the 45-minute mark.

Baste the apples a couple of times during baking using a baster or spoon.

The apples are done when tender when pierced with a fork or knife, preferably cooked close to the full time for a softer texture.

Remove the baked apples from the oven and spoon any leftover syrupy liquid from the pan over them before serving.

Serve the baked apples warm, optionally topped with ice cream, whipped cream, or vegan caramel sauce.

Equipment Needed

Spice Level:

Dietary