Citric Acid Free Stuffed Baked Apples with Oat Crumble
Warm, caramelized baked apples filled with a buttery oat crumble are the kind of dessert that makes the whole kitchen smell incredible — and this version is as wholesome as it gets. For anyone navigating a citric acid sensitivity, fruit-based desserts can be surprisingly tricky, since many recipes call for lemon juice to prevent browning or brighten flavor. Here, a simple brush of melted butter and maple syrup does all the heavy lifting, keeping the apples beautifully golden without any acidic additives. Ceylon cinnamon brings a gentle, floral warmth to the crumble that feels a little more refined than the standard spice-rack swap. The oat topping gets packed right into the cored cavity, so every bite delivers that satisfying contrast of tender, juicy apple and golden, clumped crumble. A dollop of fresh ricotta and a drizzle of honey alongside make it feel genuinely special, though the apples are absolutely worth eating on their own straight from the dish.
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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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