Cinnamon Maple Baked Apples: A Cozy Fall Dessert Recipe

I present Whole Baked Apples: Honeycrisp or Granny Smith apples paired with pure maple syrup, brown sugar, cinnamon, old fashioned oats and chopped pecans. A touch of vanilla and lemon juice finishes the filling, and a splash of apple cider in the dish completes the recipe. Intrigued? Keep reading.

I always underestimate how addictive a simple dessert can be. Cinnamon Maple Baked Apples is packed with Honeycrisp or Gala apples, pure maple syrup, packed light brown sugar, a little unsalted butter, ground cinnamon plus old fashioned rolled oats and chopped pecans for texture.

It reads like a Recipe For Baked Apples you see online, but it surprises you, like a Baked Apples With Crust idea without the fuss, and it fits right alongside Whole Baked Apples and Simple Apple Desert collections. I promise, it smells like fall and makes you want to come back and taste just one more bite.

Why I Like this Recipe

– I love how the whole house smells while it’s baking, it makes everything feel cozy and calm
– I like that it’s easy enough for a lazy night yet still feels special, so I dont feel bad treating myself
– I enjoy the mix of soft filling and a little crunch, it’s satisfying and never boring
– I like that leftovers heat up great, so I get the same treat the next day with almost no effort

Ingredients

• Apples: crisp, fiber rich, natural sugars for sweetness, vitamin C, tartness varies.
• Maple syrup: Pure maple adds caramel sweetness, some minerals, it’s still high in sugar though.
• Brown sugar: Brown sugar boosts caramel taste, adds calories, little nutrition beyond carbs.
• Butter: Butter gives richness and browning, adds fat and sat fat, small flavor boost.
• Rolled oats: Rolled oats add chewy texture, whole grain fiber, slow carbs for satiety.
• Pecans or walnuts: Nuts bring crunch, healthy fats, protein, and deeper toasted flavor, calorie dense.
• Cinnamon: Warm spice, almost no calories, enhances sweetness, adds cozy fall aroma.
• Lemon juice: A little acid keeps apples bright, balances sweetness, adds subtle tang.

Ingredient Quantities

• 4 large apples (Honeycrisp, Gala, or Granny Smith), cored and tops trimmed
• 4 tbsp pure maple syrup (real maple, not pancake syrup)
• 3 tbsp packed light brown sugar
• 2 tbsp unsalted butter, cut into small pieces
• 1/2 tsp ground cinnamon, plus extra for sprinkling
• 1/8 tsp ground nutmeg (optional)
• 1/4 cup old fashioned rolled oats
• 1/4 cup chopped pecans or walnuts
• 1/2 tsp vanilla extract
• 1 tsp fresh lemon juice (to keep apples from browning)
• Pinch of fine sea salt
• 1/4 cup apple cider or water for the baking dish
• Vanilla ice cream or whipped cream for serving (optional)

How to Make this

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish big enough for 4 apples.

2. Trim the tops off the apples and core them leaving about 1/2 inch of base so the filling doesn’t leak out. Toss the apples with the 1 tsp lemon juice to keep them from browning, then set them in the dish.

3. In a bowl mix 1/4 cup rolled oats, 1/4 cup chopped pecans or walnuts, 3 tbsp packed light brown sugar, 1/2 tsp ground cinnamon, the 1/8 tsp nutmeg if using, and a pinch of sea salt.

4. Add 2 tbsp pure maple syrup and 1/2 tsp vanilla extract to the oat mixture and stir until it holds together a bit. It should be slightly sticky so it packs into the apples.

5. Spoon the filling into each apple, packing it gently but not overstuffing. If you have leftover filling sprinkle it on top.

6. Drizzle the remaining 2 tbsp maple syrup over the apples and into the dish, then dot the top of each apple with the 2 tbsp unsalted butter pieces. Sprinkle a little extra cinnamon on top if you like. Pour 1/4 cup apple cider or water into the bottom of the baking dish.

7. Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake another 15 to 25 minutes until the apples are tender and the filling is bubbling and golden. Test with a paring knife through the side.

8. If you want the topping crispier, pop them under the broiler for 1 to 2 minutes but watch them closely so they don’t burn.

9. Let the apples cool for about 10 minutes so the juices thicken a bit, spoon pan juices over each apple, then serve warm with vanilla ice cream or whipped cream and a final sprinkle of cinnamon.

Equipment Needed

1. 8×8-inch (or similar) baking dish that fits 4 apples
2. Oven (preheated to 350°F)
3. Paring knife or apple corer for trimming and coring
4. Cutting board
5. Measuring cups and spoons
6. Mixing bowl
7. Spoon or rubber spatula for stirring and packing the filling
8. Aluminum foil and oven mitts for covering and handling hot dish

FAQ

Cinnamon Maple Baked Apples: A Cozy Fall Dessert Recipe Substitutions and Variations

• Maple syrup: swap with honey, same amount, sweeter and will brown faster so watch it while baking.
• Light brown sugar: use coconut sugar 1 to 1, it has less moisture and milder caramel notes but works fine.
• Unsalted butter: use solid coconut oil 1 to 1 for dairy free, gives a slight coconut taste and similar texture.
• Chopped pecans or walnuts: replace with chopped almonds or pepitas for crunch, pepitas are great if you need nut free, toast them quick for more flavor.

Pro Tips

1. Pick the apples with care, not just the prettiest ones. Firmer apples hold their shape better in the oven so Granny Smith or Honeycrisp are great, but if you like it sweeter use Gala and cut back a little on the maple, otherwise it can get sickly.

2. Toast the oats and nuts first for way more flavor and crunch, then let them cool before you mix with the syrup. If you skip toasting the topping will taste flatter and can get mushy quicker.

3. To keep the pan juices from turning watery, stir a tiny bit of cornstarch into the apple cider or water before pouring it in, or simmer the cider down a few minutes to concentrate it. Either way the sauce will be glossy and not runny when you serve it.

4. Cut your butter into very small pieces and tuck them in and on top, that gives little buttery pockets instead of one big melted puddle. Also rotate the pan about halfway through baking so all apples brown evenly, and let them rest 8 to 12 minutes after baking so the juices thicken up before you spoon them out.