Easy Baked Stuffed Apples with Oats and Cinnamon
Easy Baked Stuffed Apples with Oats and Cinnamon are a fall favorite in my house. After making them dozens of times, I’ve discovered the trick to getting the perfect crispy exterior and soft, warm interior. The warm, comforting aroma of cinnamon and brown sugar fills your home as these apples bake, making them an ideal side dish for any holiday meal or cozy family dinner. If you love recipes like this, you’ll also enjoy Creamy Jalapeno Popper Corn Casserole Recipe and Easy Baked Chicken Roll Ups with Ham and Swiss Cheese.
Why This Easy Baked Stuffed Apples with Oats and Cinnamon Is Pure Comfort
- Crispy on the outside, soft and warm on the inside
- Perfect for fall and holiday meals
- Easy to make with simple ingredients
- A healthier alternative to traditional apple desserts
What You'll Need for Easy Baked Stuffed Apples with Oats and Cinnamon
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Apples
- Old-fashioned oats
- Brown sugar
- Cinnamon
- Butter
- Ground cinnamon
- Salt
- Nutmeg
- Optional: Whipped cream
- Optional: Ice cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Apples: Choose firm, sweet apples like Jonagold, Honeycrisp, or Braeburn.
🛒 Tools & Equipment I Recommend
- Apple Corer — Makes prepping apples a breeze → See on Amazon
- Measuring Cups and Spoons Set — Ensures accurate ingredient measurements → See on Amazon
How to Make Easy Baked Stuffed Apples with Oats and Cinnamon
- Prepare the apples: Preheat your oven to 375°F (190°C). Core the apples using an apple corer, leaving the bottom intact. Scoop out a bit more of the apple flesh to create a larger cavity for the filling. Place the apples in a baking dish.
- Make the filling: In a bowl, combine oats, brown sugar, cinnamon, salt, and nutmeg. Stir in melted butter until the mixture is crumbly.
- Stuff the apples: Press the oat mixture firmly into each apple cavity, mounding it slightly on top. Drizzle any remaining butter over the stuffed apples.
- Bake: Bake the apples for 30-35 minutes, or until the apples are tender and the topping is golden and crispy.
Cook's Tips for Perfect Easy Baked Stuffed Apples with Oats and Cinnamon
- Common mistake and fix: Don't overstuff the apples. If the filling spills over, it can make the apples soggy. If this happens, simply spoon the filling back into the apple cavities and continue baking.
- Time-saving tip: Prepare the apples and filling ahead of time, then store them in the refrigerator until ready to bake.
- Presentation tip: Serve the baked stuffed apples in their cavities for a rustic, charming presentation.
Storing & Reheating Easy Baked Stuffed Apples with Oats and Cinnamon
Short-Term Storage
Store in an airtight container in the fridge. Store leftover stuffed apples in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can prepare the apples and filling up to a day ahead. Store them separately in the refrigerator until ready to bake.
Freezing Easy Baked Stuffed Apples with Oats and Cinnamon
Freezing is not recommended for this dish as it can cause the apples to become mushy.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Microwave: Reheating in the microwave can make the apples soggy. It's best to reheat in the oven.
Recipe Notes
- Chef tip: For a crunchier topping, mix in some chopped nuts or streusel topping before baking.
- Make-ahead: See storage notes for make-ahead instructions.
- Troubleshooting: If the apples are not tender after baking, cover the baking dish with foil and continue baking for an additional 10-15 minutes.
Want to level up this recipe?
Baking Sheet — Ensures even baking and easy cleanup → Check price on Amazon
Easy Baked Stuffed Apples with Oats and Cinnamon
Ingredients
Main Ingredients
- Apples
- Old-fashioned oats
- Brown sugar
- Cinnamon
- Butter
Seasonings
- Ground cinnamon
- Salt
- Nutmeg
Optional Toppings
- Whipped cream
- Ice cream
- Chopped nuts
Instructions
- Prepare the apples: Preheat your oven to 375°F (190°C). Core the apples using an apple corer, leaving the bottom intact. Scoop out a bit more of the apple flesh to create a larger cavity for the filling. Place the apples in a baking dish.
- Make the filling: In a bowl, combine oats, brown sugar, cinnamon, salt, and nutmeg. Stir in melted butter until the mixture is crumbly.
- Stuff the apples: Press the oat mixture firmly into each apple cavity, mounding it slightly on top. Drizzle any remaining butter over the stuffed apples.
- Bake: Bake the apples for 30-35 minutes, or until the apples are tender and the topping is golden and crispy.
Notes
- Chef tip: For a crunchier topping, mix in some chopped nuts or streusel topping before baking.
- Make-ahead: See storage notes for make-ahead instructions.
- Troubleshooting: If the apples are not tender after baking, cover the baking dish with foil and continue baking for an additional 10-15 minutes.
Storage
- Fridge: Store leftover stuffed apples in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing is not recommended for this dish as it can cause the apples to become mushy.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheating in the microwave can make the apples soggy. It's best to reheat in the oven.
- Make ahead: You can prepare the apples and filling up to a day ahead. Store them separately in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 7g
- Carbs: 38g
- Fiber: 5g
- Sugar: 22g
- Sodium: 100mg
- Cholesterol: 15mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Stuffed Apples with Oats and Cinnamon FAQs
Yes, you can prepare the apples and filling up to a day ahead. Store them separately in the refrigerator until ready to bake. See storage notes for more details.
Overstuffing the apples can cause them to become soggy. Be sure to leave some space in the apple cavities for the filling to expand as it bakes. If this happens, simply spoon the filling back into the apple cavities and continue baking.
Yes, you can use any firm, sweet apple variety. Jonagold, Honeycrisp, and Braeburn are all good choices. Avoid using soft or mealy apples as they may not hold their shape when baked.
To make these stuffed apples vegan, simply omit the butter and use a plant-based butter or oil instead. The filling will still be delicious and crispy.
Freezing is not recommended for this dish as it can cause the apples to become mushy. It's best to enjoy these apples fresh from the oven.
A Warm Final Note
I can’t wait for you to try Easy Baked Stuffed Apples with Oats and Cinnamon and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
