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When you crunch into these Cinnamon Maple Baked Apples with Oats, you'll feel the amazing mix of soft, juicy fruit and crispy oat clusters. This dish turns ordinary apples into a mouth-watering treat that blends the natural sweetness of real maple with spicy cinnamon and wholesome oats. We've made this cozy dessert so many times at our house, particularly during those chilly fall nights when we want something both nourishing and decadent.
I stumbled on this dish many seasons ago right after apple picking, and it's turned into our family's favorite sweet treat. What gets me every time is how the maple syrup turns into this incredible caramelized sauce with the apple juices at the bottom of the dish.
Key Ingredients
- Fresh apples: Go for firm, medium apples like Honeycrisp or McIntosh that give you that perfect mix of sweetness and structure
- Old-fashioned oats: These give you the best crunch and toasty flavor when baked
- Pure maple syrup: Don't use the fake stuff - real maple brings deep sweetness and helps make that amazing sauce
- Cinnamon: This warming spice works magic with both the apples and maple
- Butter: Makes that oat topping impossible to resist with its crispiness
- Chopped nuts (optional): Throw these in for extra crunch and flavor depth
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Simple Cooking Steps
- Step 1: Prepare the apples
- Clean your apples well and slice them down the middle through the stem. Grab a spoon or small knife and dig out the center and seeds. Make a nice hollow in each half for extra filling. Set them cut-side facing up in your baking dish.
- Step 2: Make the oat topping
- Throw together your oats, cinnamon, and any nuts you like in a bowl. Pour your melted butter over it and mix until everything's coated. Add a drizzle of maple syrup and stir it up. You want it slightly crumbly but sticking together when pressed.
- Step 3: Fill and prepare for baking
- Pack each apple hollow full of your oat mix. Pour 1 cup water into the dish bottom. Drizzle more maple syrup over each stuffed apple. Cover everything loosely with foil.
- Step 4: Bake to perfection
- Stick them in your 375°F oven for 30 minutes with the foil on. Take the foil off and bake another 15-20 minutes. The apples should feel tender when poked. Your oat topping will turn golden and crunchy.
Coming from New England, I've always grabbed McIntosh apples first. Their slight tartness works so well with the sweet maple, and they get super tender while still keeping their shape nicely.
Wonderful Maple Flavor
The maple taste gets stronger as it bakes, making an almost caramel-like pool at the dish bottom. This sauce tastes even better mixed with the apple juices and melted butter. I've found dark maple syrup gives you the deepest flavor, but any kind works great.
Easy Prep-Ahead Option
What I really love about this dish is how well it works when you've got friends coming over. I often get the apples and topping ready separately the day before, then put it all together and bake just as guests are about to arrive. The smell alone sets up the perfect mood for a relaxed get-together.
Serving Ideas
These baked apples taste great all by themselves, but they become something really special with a big scoop of vanilla ice cream on top. The way hot and cold play together, plus how the ice cream melts into that maple-apple sauce, makes a dessert you won't forget.
After making this so many times, I've learned you can't really mess it up. Even if the apples split a little or the topping isn't perfectly placed, the mix of flavors and textures still turns out amazing. It's now my go-to whether we're having a casual family dinner or I need to wow guests at a dinner party.
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Frequently Asked Questions
- → Which apples stay firm during baking?
- Go for Honeycrisp, Granny Smith, or Braeburn—they keep their shape and texture best.
- → Can I get these apples ready ahead of time?
- Sure! Make them a day early and reheat before serving.
- → How should I keep any leftovers?
- Put them in an airtight container and refrigerate for up to 3 days.
- → What can I use instead of pecans?
- Walnuts or almonds are excellent substitutions for pecans!
- → What's the water in the baking dish for?
- It steams the apples gently, stops the filling from drying, and makes a light sauce.