Cinnamon Sugar Stuffed Baked Apples
Warm, cozy, and easy! Cinnamon Sugar Stuffed Baked Apples are a wholesome, spiced dessert perfect for any season with a delightful cinnamon sugar filling.
Servings: 4 servings
Ingredients
- 4 medium-sized apples firm apples like Honeycrisp, Fuji, or Granny Smith
- 1/2 cup rolled oats adds heartiness to the filling
- 1/4 cup brown sugar gives a deep caramel-like sweetness
- 1 teaspoon ground cinnamon the star spice that brings warmth
- 1/4 cup chopped walnuts for crunch and a nutty flavor
- 1/4 cup raisins adds natural sweetness and chewiness
- 1/4 cup unsalted butter melted, helps bind the filling and adds richness
- 1/4 cup maple syrup a natural sweetener that enhances all the flavors
- 1/2 teaspoon vanilla extract adds a lovely aromatic note
Instructions
- Wash the apples thoroughly and pat dry. Using a sharp paring knife or an apple corer, carefully remove the core from each apple, leaving about a half-inch bottom intact to hold the filling. Be sure not to cut all the way through.
- In a mixing bowl, combine the rolled oats, brown sugar, ground cinnamon, chopped walnuts, and raisins. Pour in the melted butter, maple syrup, and vanilla extract. Stir everything together until the mixture is well incorporated and sticky enough to hold together.
- Spoon the filling generously into the hollowed centers of each apple, pressing lightly to pack the mixture in. You want the filling to be slightly heaped on top.
- Place the stuffed apples upright in a baking dish. Add about 1/4 cup of water to the bottom of the dish to keep the apples moist during baking. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes or until the apples are tender when pierced with a fork but still hold their shape.
- Let the apples cool slightly before serving. These are perfect on their own or topped with a dollop of yogurt or a scoop of your favorite ice cream.
Equipment
- Sharp paring knife
- Mixing bowl
- Baking dish
- Measuring cups and spoons
- Basting brush (optional)
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped individually for up to 2 months.
- Substitute walnuts with pecans, almonds, or pistachios for different nutty flavors.
- Maple syrup can be replaced with honey, agave nectar, or light corn syrup if desired.
- To prep ahead, fill apples and refrigerate until ready to bake, covering tightly to prevent browning.
- Serve with vanilla or cinnamon ice cream, Greek yogurt, or a drizzle of extra maple syrup for extra indulgence.
