Cinnamon Baked Apples, a simple and seasonal baked fruit dessert with cinnamon, walnuts, oats, and a touch of sweetness.
Fall is the peak season for apples, when they reach their peak flavor and offer the most available nutrients. Although any apple variety will work for this recipe, we love Honeycrisp apples. They’re so sweet, tart and crisp. And they have roots with our alma mater - the University of Minnesota!
Naturally sweet, warm and delicious. Cinnamon baked apples pair perfectly with the cool of fall.
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Ready to make some yummy cinnamon baked apples? Let’s get to it!
1 - Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish - the size of the pan will depend on the number of apples you’re making. An 8x8 pan works great for 4 apples.
2 - Core the apples with a paring knife. Cut a small hole around the stem of the apple to scoop out the seeds. Make it large enough to fill with a heavy dollop of the oat mixture.
No need to push the spoon all the way through the apple. Make the hole just deep enough to scoop out the seeds, but also deep enough to stuff with plenty of the delicious oat filling.
3 - Prepare the filling: In a small bowl combine oats, brown sugar, flax, walnuts, spices and vanilla.
4 - Split the oat mixture between the apples and top each apple with a dab of butter (Vegan? Use coconut butter). Pour in ¼ cup water into the baking dish to soften the apples while they bake, then add the stuffed apples to the pan.
5 - Bake for 40-45 minutes, until the apples are tender but not mushy. Remove from oven, let cool, and enjoy!
Cinnamon Baked Apples: Tips, Tricks, and Tools
Baking dish: This glass baking dish works great for this recipe.
Apples: Although we love using honeycrisp apples, just about any apple variety will do the trick. This recipe is also a great way to use up old/soft apples. They’re perfect for cinnamon baked apples - a great win-win for taste and zero waste! Give those mushy apples a second chance!
High Quality Ingredients: We aim to find locally-sourced, organic apples whenever possible. As a core member of the dirty dozen, apples are better purchased organically to avoid those potentially harmful chemicals and pesticides.
Sweetness: Apples are naturally sweet enough and don’t need much extra sugar. But feel free to adjust based on your desired sweetness level. Try changing up your sweetener with honey, maple syrup, agave, or brown sugar!
Leftovers: Cinnamon Baked Apples make for delicious leftovers. Store them in a glass container for up to 5 days and reheat to serve. They’re also great cut up and added to yogurt, oatmeal, or ice cream!
We hope you love these cinnamon baked apples
- Perfect for a simple healthy dessert
- Great for the holidays
- The best warm fall snack
- Fiber-rich and naturally sweet - especially so when you leave the apple peels on!
Did you enjoy these Cinnamon Baked Apples as much as we do?
Comment below and rate the recipe to let us know how it turned out! Not baking today? Save these Cinnamon Baked Apples for later by pinning it to your Desserts Board and make sure to tag us at The Crooked Carrot Instagram to show us your Cinnamon Baked Apples creations!
"If you wish to make an apple pie from scratch, you must first invent the universe." - Carl Sagan
Cinnamon Baked Apples
- 4 apples I like to use Honeycrisp, Gala or Fuji
- ¼ cup quick cook oats
- 1 tablespoon brown sugar optional depending on sweetness of the apple
- ¼ cup walnuts chopped
- 1 tablespoon ground flax
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Preheat oven to 350 degrees F. Lightly grease 9x9 inch pan.
- Prep apples: Core the apples with a pairing knife. Cut a small hole around the stem of the apple to scoop out the seeds. Make it large enough to fill with a heavy dollop of the oat mixture. No need to push the spoon all the way through the apple. Make the hole just deep enough to scoop out the seeds, but also deep enough to stuff with plenty of the delicious oat filling.
- Prepare the filling: In a small bowl combine oats, brown sugar, flax, walnuts, spices and vanilla. Split the oat mixture between the apples and top each apple with a dab of butter. Pour in ¼ cup water into the baking dish to soften the apples while they bake, then add the stuffed apples to the pan.
- Bake: For 45 minutes, until apples are tender, but not mushy.
- Serve: Remove from oven and let cool for 10 minutes. Enjoy!
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