Pescatarian Stuffed Baked Apples with Oat Crumble
Warm, caramelized apples filled with a buttery oat crumble and finished with a drizzle of honey — this is the kind of dessert that makes a kitchen smell absolutely incredible. Firm baking apples 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 with your fingertips, creating those irresistible golden clumps on top. A splash of water in the baking dish keeps everything moist while the apples soften from the inside out. Ceylon cinnamon adds a subtly floral warmth that feels a little more refined than your average spice-rack shortcut. A spoonful of fresh ricotta alongside turns this into something that feels genuinely special, creamy and cool against the hot fruit. It's naturally free of meat and seafood without any substitutions needed — just honest, wholesome ingredients doing exactly what they're supposed to do.
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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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