Baked apples stuffed with oats are the dessert that feels wholesome even when you add brown sugar. Core the apples, pack in an oat-butter filling, and bake until the fruit collapses into spoonable softness.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 4 apples · Time: 10 min · 35-40 min bake
Ingredients
Stuffing + apples
- 4 medium apples, cored (leave ½-inch bottom)
- ½ cup oats
- ¼ cup brown sugar
- 2 tbsp melted butter
- ½ tsp cinnamon
- pinch salt
- ½ cup apple juice or water for the pan
Steps
- Heat the oven to 375°F. Core the apples, leaving the bottom intact so the filling stays put. Place in a baking dish.
- Mix oats, brown sugar, cinnamon, a pinch of salt, and softened butter. Pack into each apple. Add a splash of water or cider to the dish.
- Bake 30 to 40 minutes until the apples are tender when pierced. Baste once with pan juices halfway through if you remember.
Use-what-you-have swaps
- Raisins or chopped nuts in stuffing
Serve / store
Serve warm with yogurt or ice cream. Leftovers keep in the fridge 3 days and reheat kindly. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Honeycrisp, Granny Smith, or whatever looks lonely in the drawer. Softer apples need less time; check early. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Baked apples) (Pexels License (free to use))
