Mushroom Free Stuffed Baked Apples with Oat Crumble
Warm, caramelized baked apples stuffed with a buttery oat crumble are the kind of dessert that makes your kitchen smell absolutely incredible. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, turning tender and jammy while the maple-kissed topping turns golden and crisp. The crumble comes together with just your fingertips — cold butter worked into rolled oats, a drizzle of maple syrup, a pinch of Ceylon cinnamon, and a little salt — and the result is deeply satisfying without being fussy. A splash of water in the bottom of the baking dish keeps everything moist and helps the apples steam gently as they roast. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify at a glance. Finish each apple with a spoonful of fresh ricotta and a drizzle of honey for a creamy, slightly tangy contrast that takes the whole thing over the top. It's the kind of simple, wholesome dessert you'll want to make on repeat 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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