Irresistible Baked Cinnamon Sugar Apples for 4 People

Oh my gosh, you HAVE to try these baked cinnamon sugar apples stuffed with oats and pecans! They’re my absolute favorite fall dessert – warm, cozy, and just sweet enough without feeling heavy. I first made these when I was desperate for something healthy but still satisfying after Halloween candy overload, and now they’re a tradition in our house every apple season.

The magic happens when crisp apples bake up tender while their oat-pecan filling gets all toasty and fragrant with cinnamon. You’d never guess something this delicious is actually good for you! Plus, it’s ridiculously easy – we’re talking 10 minutes of prep before popping them in the oven. My kids go crazy for these (especially when we add a little scoop of vanilla ice cream on top), and I love that they’re getting fruit, fiber, and healthy fats all in one comforting package.

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What I adore most is how the kitchen fills with that incredible cinnamon-apple smell as they bake. It instantly makes our whole house feel like autumn, even if it’s still 80 degrees outside. These baked apples remind me of my grandma’s kitchen, though she would’ve probably used twice the sugar – my version lets the natural sweetness shine through!

Why You’ll Love These Baked Cinnamon Sugar Apples

Trust me, these baked apples are about to become your new go-to dessert – here’s why:

• So easy – Just core, stuff, and bake! No fancy techniques or hours in the kitchen.
• Actually good for you – Packed with fiber from apples and oats, plus healthy fats from pecans.
• Customizable – Not a pecan fan? Swap in walnuts. Want more texture? Add raisins.
• Fall in a dish – That warm cinnamon scent filling your kitchen? Pure autumn magic.
• Kid-approved – My picky eaters gobble these up (especially with a dollop of yogurt).
• Perfect portion control – Each apple is its own little serving bowl of goodness.

I mean, when dessert gives you that cozy feeling AND doesn’t leave you in a sugar coma? That’s what I call a win!

Ingredients for Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Here’s everything you’ll need to make these cozy, cinnamon-kissed baked apples. The best part? You probably have most of this stuff in your pantry right now!

• 4 large apples – Honeycrisp or Granny Smith work best (they hold up beautifully when baked)
• 1/2 cup rolled oats – The old-fashioned kind, not instant (they give the best texture)
• 1/4 cup chopped pecans – Toast them first if you want extra crunch!
• 2 tbsp brown sugar – Pack it when measuring so it’s nice and packed
• 1 tsp cinnamon – Don’t skimp – this is the magic dust!
• 1 tbsp melted butter – Adds richness to the filling (can sub coconut oil if needed)
• 1/4 tsp vanilla extract – Just a splash to round out the flavors
• 1/4 cup water – For the baking dish to keep things steamy

Equipment You’ll Need

Don’t worry—you won’t need anything fancy for these baked apples! Here’s the short and sweet list:

• An 8×8-inch baking dish – Or any oven-safe dish that fits your apples snugly
• Mixing bowl – For tossing together that irresistible oat-pecan filling
• Apple corer or paring knife – I’ve used both—just don’t poke through the bottom!
• Measuring spoons & cups – Because eyeballing cinnamon is risky business
• Small spoon – For stuffing those apples like little edible treasure chests

That’s it! No stand mixer, no fancy gadgets—just simple tools for simple (but magical) results.

How to Make Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Okay, let’s get these beauties in the oven! I promise it’s easier than you think, and the payoff is enormous. That first bite of warm, cinnamon-spiced apple with the crunchy oat topping? Pure happiness in every spoonful.

Step 1: Prep the Apples

First things first – preheat that oven to 375°F (190°C). While it’s heating, grab your apples. Here’s my trick for coring without disaster: hold the apple steady on a cutting board and use a paring knife to cut around the stem at a slight angle, about 1.5 inches wide. Twist and pull out the core, but don’t go all the way through – leave about 1/2 inch at the bottom so our delicious filling doesn’t leak out!

If you’ve got an apple corer, even better – just push it straight down through the center, then wiggle it a bit to widen the cavity. Either way, you want a nice little bowl shape that’ll hold all that oat-pecan goodness. Give the apples a quick pat dry with a paper towel – this helps the filling stick better.

Step 2: Make the Filling

Now for the fun part! In a medium bowl, mix together the oats, chopped pecans, brown sugar, and cinnamon. I like to use my fingers to really work the brown sugar into the dry ingredients – it helps prevent clumps later. In a small bowl, whisk together the melted butter and vanilla (careful, it might spatter a bit when you mix them!).

Pour the butter mixture over the dry ingredients and stir until everything’s evenly coated. The filling should hold together when you pinch it – if it seems too dry, add another teaspoon of melted butter. Taste a pinch (chef’s privilege!) and adjust the cinnamon if needed. This is also when I’ll sometimes toss in a handful of raisins or dried cranberries for extra chew.

Step 3: Bake to Perfection

Place your cored apples in the baking dish and pack the filling into each cavity, really pressing it down so it stays put. Mound any extra filling on top – it’ll get beautifully crisp in the oven. Pour the water into the bottom of the dish (this creates steam to keep the apples tender).

Bake for 30-35 minutes until the apples are tender when pierced with a knife but not mushy. The top should be golden and crisp, and your kitchen will smell like heaven! Let them cool for 5 minutes before serving – they’re piping hot inside. The filling firms up as it cools slightly, making them easier to eat without everything spilling out.

Pro tip: check at 25 minutes – if the tops are browning too fast, just loosely tent with foil. And don’t throw out that delicious juice in the bottom of the pan! Spoon it over the apples when serving for extra flavor.

Tips for Perfect Baked Cinnamon Sugar Apples

After making these dozens of times (okay, maybe hundreds), I’ve learned a few tricks to guarantee apple perfection every time:

• Pick firm apples – Go for Honeycrisps or Granny Smiths that don’t bruise easily. Soft apples turn to mush in the oven!
• Taste before adding sugar – Some apples are sweeter than others. I often reduce the brown sugar to 1 tbsp for Fujis.
• Don’t overstuff – Leave about 1/4 inch at the top so the filling doesn’t bubble over while baking.
• Watch the clock – Check at 25 minutes! Overbaked apples lose their shape and get mealy.
• Toast your nuts – Just 5 minutes in a dry pan makes pecans taste 10x better in the filling.

Oh, and if you see juice pooling in the baking dish? That’s liquid gold! Spoon it back over the apples before serving.

Variations for Baked Apples

One of my favorite things about this recipe? You can mix it up a million ways! Here are some of our family’s favorite twists:

• Nut swap: Not into pecans? Walnuts or almonds work beautifully (my aunt even uses pistachios!)
• Fruit boost: Toss in raisins, dried cranberries, or chopped dates for extra chew and sweetness
• Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon for extra warmth
• Drizzle magic: Finish with caramel sauce, honey, or even a quick maple syrup glaze
• Breakfast version: Skip the sugar and add a spoonful of peanut butter to the filling

Honestly, once you’ve got the basic method down, the possibilities are endless. My kids love when I let them create their own custom fillings – it’s like edible arts and crafts!

Serving Suggestions

Oh, the fun really begins when it’s time to serve these beauties! Here’s how we like to enjoy our baked cinnamon sugar apples:

• Classic style: Just as they are, still warm from the oven (my personal favorite)
• À la mode: With a scoop of vanilla ice cream melting into all those nooks and crannies
• Breakfast vibes: Topped with Greek yogurt and a drizzle of honey for a morning treat
• Extra fancy: A dollop of whipped cream and a sprinkle of cinnamon sugar on top
• Crunch lover’s dream: Garnished with extra toasted pecans for texture

No matter how you serve them, always spoon that delicious cinnamon syrup from the baking dish over the top – it’s like nature’s caramel sauce!

Storage & Reheating

These baked apples keep surprisingly well! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. When you’re ready for round two, my favorite trick is reheating in the oven at 350°F for 10 minutes – it brings back that just-baked crispness to the topping. In a pinch, 30 seconds in the microwave works too, though the topping won’t stay as crunchy. Just avoid freezing them – the texture turns mushy!

Pro tip: If your leftover apples seem dry, sprinkle a teaspoon of water over them before reheating. And that delicious syrup at the bottom of the dish? Save every drop – it makes amazing oatmeal stir-in the next morning!

Nutritional Information

Now, I’m no nutritionist, but I do love knowing what’s going into my treats! These baked cinnamon sugar apples are surprisingly wholesome as desserts go. Just remember – these numbers are estimates and will vary based on your exact ingredients (especially apple size and how much filling you pack in!).

• Calories: 220 per apple (but so worth it!)
• Fiber: 6g – that’s over 20% of your daily needs!
• Sugar: 18g (mostly natural from the apples)
• Healthy fats: 8g (thank you, pecans!)
• Protein: 3g – not bad for dessert

What I love is that unlike most sweets, these apples actually give your body good stuff instead of just taking. You’re getting vitamin C from the apples, antioxidants from the cinnamon, and those pecans deliver magnesium and healthy monounsaturated fats. Not that I’m suggesting these are health food… but if you’re going to indulge, this is how I like to do it!

(Psst – want to lighten it up? Use coconut oil instead of butter and cut the brown sugar in half. The apples’ natural sweetness still makes them delicious!)

FAQs About Baked Cinnamon Sugar Apples

After years of making these for friends and family (and fielding all their questions!), here are the answers to everything you might wonder about our beloved baked apples:

What are the best apples for baking?

You want firm varieties that hold their shape – Honeycrisp are my absolute favorite because they’re sweet but still sturdy. Granny Smiths work great too if you like tartness. Avoid Red Delicious – they turn mealy! Pro tip: pick apples that sit flat naturally so they don’t tip over in the oven.

Can I make these vegan?

Absolutely! Just swap the butter for coconut oil (melt it first) and use maple syrup instead of honey if you’re topping with yogurt. The pecans and oats are naturally plant-based, so you’re golden! My vegan sister actually prefers this version – says the coconut gives it a tropical twist.

Can I prepare these ahead of time?

Totally! Here’s my make-ahead trick: prep the apples and filling separately up to 24 hours in advance. Store the cored apples in lemon water (prevents browning) and keep the filling in an airtight container. When ready to bake, just stuff and pop in the oven – adds maybe 2 minutes to your baking time since everything’s cold.

Why did my apples burst while baking?

Oh no! Usually this means either: 1) you cut through the bottom when coring (leave that 1/2 inch!), or 2) the apples were overripe to begin with. Next time, try baking at 350°F instead of 375°F – slower cooking helps tenderize without explosions!

Can I double this recipe for a crowd?

Please do – these disappear fast! Just use a bigger baking dish and space the apples about an inch apart so heat circulates evenly. Might need 5-10 extra minutes in the oven depending on how many you’re baking. Perfect for Thanksgiving when oven space is precious!

For more delicious recipes and inspiration, check out our recipes section. You might also enjoy our apple crumb cake or our butternut squash apple bake.

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