Baked Apples with Oats

Half a baked apple stuffed with oats sitting on a white plate with a spoon.

Baked apples with oats are apple halves stuffed with an oatmeal crumble mixture, then baked until soft and delicious. Top with ice cream and caramel for an easy dessert!

Course Dessert

Cuisine International

Total Time 1 15

Servings

Calories 414kcal

Author Lee-Ann Grace

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

Metric - US customary

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 butter, 70 g light brown sugar, 1 tablespoon golden syrup, 1 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 cream, caramel sauce

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition