Black Pepper Free Stuffed Baked Apples with Oat Crumble
Warm, caramelized baked apples stuffed with a buttery oat crumble are the kind of dessert that makes the whole kitchen smell like autumn. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get tender, jammy fruit without any mushiness. The crumble comes together by working cold butter into rolled oats and maple syrup until it clumps into something golden and irresistible — no fancy equipment needed, just your fingertips. A splash of water in the bottom of the baking dish keeps everything moist while the tops turn perfectly crisp. Ceylon cinnamon brings a delicate, floral warmth that lets the natural sweetness of the apples shine without any harsh bite. For anyone navigating a black pepper sensitivity, this recipe is a genuinely satisfying find — every ingredient is straightforward, and there's nothing hidden that could cause a problem. Finish each apple with a spoonful of fresh ricotta and a drizzle of honey, and you've got a dessert that feels far more indulgent than it actually is.
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Learn more →Ingredients
4 servings
For the apples
- 4 large firm baking apples (such as honeycrisp or braeburn)
- 1 tbsp unsalted butter, melted
- 1 tbsp maple syrup
For the crumble
- ½ cup rolled oats
- 2 tbsp unsalted butter, cold and cut into small pieces
- 2 tbsp maple syrup
- ¼ tsp ground ceylon cinnamon
- 1 pinch salt
For baking
- ¼ cup water
For serving
- ½ cup fresh ricotta, for serving (optional)
- 1 tbsp honey, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the base intact so the filling stays in place.
- 2
Stir together the 1 tbsp melted butter and 1 tbsp maple syrup in a small bowl. Brush the inside of each apple cavity and the cut top edges with the mixture.
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