Cinnamon Maple Baked Apples with Oat Crumble
Tender baked apples infused with cinnamon and maple syrup, topped with a crunchy oat crumble for a warm, comforting dessert that's easy to prepare.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Oat Crumble
Let’s make it
Preparation
Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper or lightly grease it.
Preparation
Core each apple carefully, keeping the bottom intact so the filling does not spill out. Set aside.
Flavoring Apples
In a small bowl, mix ground cinnamon with half of the maple syrup. Brush this mixture generously inside each apple cavity and over the apple skin.
Making Oat Crumble
In a separate medium bowl, combine rolled oats, light brown sugar, all-purpose flour, and a pinch of salt. Add the cold butter pieces and vanilla extract (if using). Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assembling
Divide the oat crumble evenly and stuff it firmly into the hollowed centers of the apples, packing tightly but carefully so it stays inside.
Assembling
Place the stuffed apples upright in the prepared baking dish. Drizzle the remaining maple syrup over the apples and crumble.
Baking
Bake in the preheated oven for 40-50 minutes, or until apples are tender when pierced with a fork and the oat crumble is golden brown on top.
Tips & notes
To prevent the apples from tipping over while baking, you can slice a very thin layer from the base to make them sit flat. Use firm apple varieties like Granny Smith or Honeycrisp for best texture. The oat crumble can be made ahead of time and stored in the refrigerator for up to two days.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently before serving.
Reheating
Reheat leftovers to 165°F (74°C) in a preheated oven at 175°C (350°F) for 10-15 minutes, covering loosely with foil to prevent drying.
