Baked Apples and Oats

A close up of a bloomin' baked apple and oats in a pan.

These baked apples and oats are a perfect fall dessert, stuffed with a cinnamon oat filling. They’re ready in about 40 minutes and deliciously sweet.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 306kcal

Author Jessy Freimann

Equipment

Ingredients

4 large Granny Smith apples or the apples of your choice
4 Tablespoon quick oats
4 Tablespoon granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt
1 cup apple cider
2 Tablespoons salted butter optional but a nice addition
4 Tablespoons caramel sauce I found this in the ice cream section of my frozen foods department.

Instructions

Preheat oven to 400 degrees F. Cut off the top of each apple and cut around the core (but not all the way to the bottom because you want it to be closed so the filling doesn't come out). Scoop out most of the core.
Use the knife to cut 2-3 circles in the perimeter around the hole where the core was, making sure not to cut all the way through to the bottom. It should look like a bullseye.
Turn the apple over to the top is face-down. Placing the tip of your knife about a centimeter or so from the center of the bottom of the apple and cut down to the top of the apple. Do this all the way around the outside of the apple to create the "petals." Place them top-side-up into an 8" x 8" baking pan.
In a separate bowl, mix oats, sugar, cinnamon and salt. Divide the mixture between the four apples and stuff it into the middle of each apple where the core used to be.
Pour apples cider around the apples so that it covers the booth of your pan. If you're using the butter, place a half tablespoon of butter atop each apple in the middle.
Bake uncovered for 30 minutes. Remove from the oven and drizzle with caramel sauce. Serve immediately.

Video

Notes

Cut the top off before you cut the petals. The cutting is the slightly labor-intensive part, and this makes it much easier.
If the apple doesn't sit up straight, you can cut off the bottom to give it a good base.
Use a paring knife for the cuts, so you have better control over how deep you go.
Pick apples that are about the same size so they finish baking at the same time.
The recipe is written for four apples, so if you’re baking for a crowd, scale up the filling and cider to match the number of apples.
Don’t skimp on the caramel, since it’s what makes these cinnamon oat baked apples so good.
Ingredients to prep ahead- Mix the oats, sugar, cinnamon, and salt, so the filling is ready to spoon into the apples.
Leftovers and storage- Store covered in the fridge for up to 3 days, and reheat at 350 degrees F until warm before drizzling with fresh caramel.

Nutrition