Celery Free Stuffed Baked Apples with Oat Crumble
Warm, caramelized baked apples filled with a buttery oat crumble are the kind of dessert that makes a whole kitchen smell incredible. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, turning tender without collapsing, while the maple-sweetened oat topping bakes into a golden, crunchy crown. A brush of melted butter and maple syrup inside each cored cavity means every bite is layered with flavor from the inside out. Ceylon cinnamon brings a slightly floral, gentler warmth than standard cinnamon, and it pairs perfectly with the natural sweetness of the fruit. This is naturally free from anything that could trigger a celery sensitivity — no hidden vegetable extracts, no savory aromatics, just wholesome pantry staples you can feel confident about. A spoonful of fresh ricotta and a drizzle of honey alongside take it from simple to genuinely special, though the apples are completely satisfying on their own. It's the kind of unfussy, crowd-pleasing dessert you'll come back to all through apple season.
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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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