Easy Baked Apples
Tender, cinnamon-spiced apples topped with a buttery oat crumble, these Easy Baked Apples bring comfort and warmth to every bite. A simpler, faster take on classic apple pie.
This baked apple recipe features halved apples filled generously with a brown sugar oat topping. Served warm, they’re perfect with vanilla ice cream or a drizzle of caramel.
Star Ingredients in These Easy Baked Apples
Honeycrisp or Fuji apples – Their firm texture holds up well in baking, while their natural sweetness complements the warm spices.
Brown sugar – Adds rich molasses depth to both the apple filling and the crumbly topping.
Ground cinnamon – The classic spice for baked apple desserts, bringing warmth and balance.
Unsalted butter – Melted to blend smoothly into the oat topping, ensuring a golden and crisp finish.
All-purpose flour – Provides structure to the crumble topping, helping it brown beautifully in the oven.
Old-fashioned rolled oats – Add hearty texture and nutty flavor to the topping, enhancing every bite.
Fine sea salt – A pinch sharpens the sweet flavors and balances the richness.
How to Bake Apples with Crumb Topping
Halving the apples makes them easier to fill and bake faster. Once topped with buttery oat crumble, they’re baked until bubbling and golden.
Recipe Tips for Easy Baked Apples
For best results, choose apples that are firm and naturally sweet—Honeycrisp and Fuji work beautifully. The topping can be prepped ahead of time and stored chilled until ready to use. To make it gluten-free, substitute almond flour or a 1:1 gluten-free baking flour blend. You can also add chopped nuts like pecans or walnuts for extra crunch.
How to Store Leftover Easy Baked Apples
Leftover baked apples can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. For longer storage, freeze individual portions and reheat from frozen, though the topping may soften slightly.
Frequently Asked Questions
Can I use other types of apples?
Yes, Granny Smith, Braeburn, or Jonagold apples are great alternatives with a firm texture and balanced sweetness.
Do I need to peel the apples?
No peeling is needed. The skin helps the apples hold their shape during baking and adds a rustic touch.
Can I make these ahead of time?
You can prepare the apples and topping separately in advance. Assemble just before baking for the best texture.
What’s the best way to serve these?
Serve warm with vanilla ice cream, caramel sauce, or a dollop of whipped cream for a cozy, satisfying dessert.
Easy Baked Apples
Ingredients
- 3/4 cup 84g old-fashioned rolled oats
- 3 medium firm sweet apples (e.g., Honeycrisp or Fuji)
- 8 tablespoons 113g unsalted butter
- 1/8 teaspoon fine sea salt
- 3/4 cup 98g all-purpose flour
- 1/2 cup 100g brown sugar, plus 1 tablespoon separated
- 1/2 teaspoon ground cinnamon divided
- Vanilla ice cream and homemade caramel sauce optional for serving
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish, large enough to accommodate six apple halves, using butter or a non-stick spray.
- Slice each apple vertically into halves and remove the core, seeds, and stem using a spoon.
- Place the apple halves in the prepared baking dish with the cut side facing upward.
- Sprinkle the halved apples with 1 tablespoon of brown sugar and 1/4 teaspoon of ground cinnamon.
- In a saucepan over medium heat, melt the butter, then remove from heat. Stir in the flour, oats, remaining 1/2 cup brown sugar, the other 1/4 teaspoon of cinnamon, and sea salt to form the crumble topping.
- Spoon and lightly press the topping over each apple half.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 20 to 30 minutes more, until the apples are tender and the topping has turned golden brown.
- Serve warm, optionally topped with vanilla ice cream and a drizzle of caramel sauce.
