These easy Baked Apples with Oats are our new favourite dessert for this season as the weather gets cooler. I will share with you all my recipe tips for making these stuffed apples perfectly the first time, for an apple dessert that the whole family will enjoy.
These baked apples are a bit like having your own little individual apple crisp or crumble, with the oatmeal mixture stuffed inside the apple halves.
So quick and simple to make, when these baked apples with oats come out of the oven, top them with a scoop of vanilla ice cream and a drizzle of caramel sauce for a yummy apple cinnamon oatmeal treat.
Table of Contents
Why I think you will love this recipe
- 15-minute prep time.
- Fruit-based dessert.
- Pantry staples.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- plain flour - all-purpose flour
- cinnamon
- salted butter
- light brown sugar
- golden syrup
- vanilla extract
- rolled oats - old-fashioned oats
- apples - I used Envy apples, but any firm, sweet apple should work
- vanilla ice cream - optional, to serve
- caramel sauce - optional, to serve
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for baked apples with oats
- salted butter - substitute with unsalted butter with a pinch of salt
- light brown sugar - sub with dark brown sugar
- golden syrup - use maple syrup instead
Variations
- add chopped nuts such as walnuts, pecans or almonds to the oatmeal mixture
- dried fruits like sweetened cranberries or sultanas
- dessicated coconut
- a pinch of nutmeg, cardamom or ground ginger
How to make baked apples with oats
- Whisk together flour and cinnamon.
- Combine melted butter, brown sugar, golden syrup and vanilla.
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- Mix in oats.
- Then add in the flour mixture.
- Halve the apples, then scoop out the middle.
- Spoon the oat mixture into the apple halves.
- Place the apples in a baking dish with some water.
- Cover with baking paper and foil, then bake.
My top tips for the best result
- My favourite tool for scooping out the inside of the apples is a melon baller. The edges are just sharp enough to cut through the apple, and the rounded shape makes it significantly easier than just using a knife.
- When hollowing out the apples, try to make the thickness as uniform as you can - this will help them bake evenly.
- I shave a small sliver off the bottom of each apple half so they sit flat and stable in the pan/baking dish. Easier to keep all the crispy, crumbly goodness on top of the apples and not have it fall off.
- I know it feels like you are sacrificing perfectly good bits of apple, but it's for the greater good - more hollow means more room for filling!
- Why both baking paper and foil? The baking paper stops the top of the crumble from sticking to the foil.
Storage
These baked apples with oats are best served immediately, but any leftovers can be stored in the fridge in an airtight container for up to 4 days and then reheated in the microwave.
More fruit dessert recipes you may enjoy
Peach Sorbet - this 3-ingredient, no-churn sorbet uses peaches, sugar and a touch of lemon juice.
Strawberry Crumble - a quick and easy fruit dessert with juicy, syrupy strawberries topped with a buttery crumble.
Apple and Blueberry Crumble - warm slices of apple and juicy blueberries with a crisp, buttery oat topping just begging for a scoop of ice cream!
📖 Recipe
Baked Apples with Oats
Ingredients
- 80 g plain flour (all-purpose flour)
- ¼ teaspoon ground cinnamon
- 80 g salted butter melted
- 70 g light brown sugar
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 60 g rolled oats (old-fashioned oats)
- 2 large apples I used Envy apples
To serve
- vanilla ice cream optional
- caramel sauce optional
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- In a small bowl, whisk together plain flour and cinnamon, then set aside.80 g plain flour (all-purpose flour)¼ teaspoon ground cinnamon
- To a medium bowl, add melted butter, brown sugar, golden syrup and vanilla, then mix to combine.80 g salted butter70 g light brown sugar1 tablespoon golden syrup1 teaspoon vanilla extract
- Mix in rolled oats.60 g rolled oats (old-fashioned oats)
- Then add the flour mixture and mix until combined. Set aside while you cut your apples.
- Halve the apples from top to bottom, then scoop out the seeds and remove the stem, and hollow out some of the middle of the apples to create a bowl for the oat mixture (I use a melon baller for the scooping part).2 large apples
- Lastly, cut a small sliver (about 2cm in diameter) off the bottom of each apple half.
- Place the apples into a baking dish, and divide the oat mixture evenly between the 4 apple halves.
- Add ½ cup of water to the base of the baking dish.
- Cover with a layer of baking paper, then a layer of aluminium foil.
- Bake for 20 minutes, then remove the baking paper and foil (don't discard it yet, see my notes) and bake uncovered for a further 40 minutes until apples are soft and the crumble topping is browned.
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce if desired.vanilla ice creamcaramel sauce
Notes
- My favourite tool for scooping out the apples is a melon baller. The edges are just sharp enough to cut through the apple, and the rounded shape makes it significantly easier than a knife alone.
- When hollowing out the apples, try to make the thickness of the apple bowl as uniform as you can - this will help them bake evenly.
- The piece I shave off the bottom of each apple half is so they sit flat and stable in the pan/baking dish. This keeps all the crumbly goodness on top of the apples and prevents it from falling off.
- It might feel wasteful that you are discarding some of the apple, but it's for the greater good - more space means more room for filling!
- My favourite tool for scooping out the apples is a melon baller. The edges are just sharp enough to cut through the apple, and the rounded shape makes it significantly easier than a knife.
- Why do I use both baking paper and foil? The baking paper stops the top of the crumble from sticking to the foil.
- If the topping is getting too dark towards the end of the cooking time, just loosely cover it back over with baking paper and foil to prevent the crumble from burning.
Want to save this recipe?
Email yourself a link to this page and come back later.
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