Walnut 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 cozy dessert that makes the whole kitchen smell incredible. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get a soft, yielding apple without any mushiness. The crumble comes together by working cold butter into rolled oats with your fingertips, creating those satisfying golden clumps on top that crisp up perfectly at 375°F. Ceylon cinnamon adds a subtly floral warmth that feels a little more refined than the standard spice rack version. So many store-bought crumbles and granola-style toppings sneak in tree nuts, but every ingredient here is straightforward and easy to verify — no hidden surprises. A spoonful of fresh ricotta and a drizzle of honey alongside take it from simple weeknight treat to something genuinely impressive. It's the kind of recipe you'll want to pull out every time apple season rolls around.
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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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