Mustard Free Stuffed Baked Apples with Oat Crumble
Warm, tender baked apples filled with a buttery oat crumble and kissed with maple syrup — this is the kind of dessert that makes your whole kitchen smell like a hug. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get a soft, yielding bite without any mushiness. The crumble comes together with just your fingertips, no special equipment needed, and the Ceylon cinnamon gives it a delicate, floral warmth that feels a little more refined than the usual spice cabinet grab. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely stress-free choice — every single ingredient is straightforward, with no condiments, spice blends, or processed shortcuts that might sneak in hidden allergens. A splash of water in the baking dish keeps everything moist as it cooks, and the optional ricotta and honey finish turn a simple weeknight treat into something that feels genuinely special. It's the kind of recipe you'll find yourself coming 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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