Here’s a super cozy dessert that’ll make your house smell wonderful! These Baked Apples with Oatmeal Crumble Topping are stuffed with a delicious, crispy oatmeal topping, and served with whipped cream or ice cream.
Why You’ll Love This Recipe
There is nothing, and I mean nothing as good as the smell of apples and cinnamon baking in the oven or bubbling away on the stove. This recipe is the ultimate comfort food!
Here are a few good reasons to try it:
- The apple itself stays mostly intact, but gets softer from the apple cider in the baking dish. Then there’s that brown sugary, oat-y, cinnamon-y buttery stuffing to talk about.
- This is a nice, simple dessert that’s not fussy in the least.
- This recipe is kind of like apple pie, without the crust.
- I feel compelled to mention that leftovers are exceptional for breakfast. 🙂
This Blackberry Galette is another standout for pie lovers.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Apples: A firm variety that holds its shape when baking is what we need. I used Opal apples, which are a cross between two varieties, Golden Delicious and Topaz.
- Lemon Juice: To keep the cut sides of the apples from browning.
- Butter: The luscious flavor of butter is the star ingredient in the oatmeal crumble topping.
- Brown Sugar: Dark brown because I love the extra deep flavor.
- Oatmeal: For texture and chewiness.
- Cinnamon: A teaspoon of ground cinnamon is practically mandatory with apples.
- Apple Cider: A little of this in the baking dish, which the apples will partially absorb, making the dessert extra delicious!
For the full list of ingredients and instructions, please scroll down to the recipe card below.
- Wash and dry the apples, core them, and remove 1/2 inch of the flesh to make room for the oatmeal crumble topping.
- Rub some lemon over the cut portions of the apple to prevent browning.
- Mix the cold butter, brown sugar, flour, oats, salt and cinnamon together in a medium bowl to make the crumble topping.
- Scoop the oat mixture on top of the apples and pat it into the apple cavity.
- Place the apples in the baking dish with apple cider or apple juice, plus and a little brandy if you’d like. Bake until fork tender.
- Serve warm with whipped cream or vanilla ice cream.
Tips For Prepping the Apples
- It’s nice to have melon baller and/or apple corer around when you need one. Remove the top of the apple plus 1/2 inch of the flesh inside.
- If you don’t have either tool, don’t worry! Just cut 1/2″ of the top of the apple off with a paring knife, then scoop out the flesh with a spoon. We only need to make space for the oatmeal crisp topping with this step.
Tips For Success With This Recipe
- Use a firm apple that holds it shape when baked for this recipe. I used Opal’s, which are a cross between a Golden Delicious and Topaz varieties and are in many well-stocked grocery stores. You can also use Jonagold, Honeycrisp or Pink Lady varieties too.
- Any leftover crumb topping can be frozen for up to 3 months.
- If you don’t have an melon baller or apple corer (kitchen tools), just use a spoon to scoop out enough flesh of the apple to replace it with the crumble topping.
- This recipe calls for apple cider, but apple juice will work fine too. Add a splash of brandy for a bit more depth. The alcohol will evaporate, and it will leave behind a delicious, deep flavor.
- These baked cider apples are outstanding with just a simple dollop of whipped cream.
- Impress the heck out of people by serving after a dinner of traditional Yankee Pot Roast.
- That said, vanilla ice cream is equally amazing.
- Spoon a little of the warm cider from the bottom of the baking dish on top of the apples before you serve them.
- Serve this homey dessert with a cozy dinner of Baked Pasta with Chicken Sausage, or these amazing turkey burgers (with or without the cranberry) or Taco Pie with Crescent Rolls, this incredibly delicious Chicken Sausage and Tortellini Soup, or these simple Citrus Chicken Thighs and a crunchy Celery Parmesan Salad. Yum!
- Bookmark this recipe for waffles with spiced apples too, it’s a keeper!
Frequently Asked Questions
Firm apples are best. Use Opal, Jonagold, Honeycrisp or Pink Lady. Any of these will hold their shape well with baking. Granny Smiths will work too, if you like your apples on the tart side.
You can use apple juice instead. You can also use a little water, but the apples do absorb some of the liquid, so using apple juice or cider just tastes better.
Just put them in an airtight container where they’ll be good for a day or two.
More Recipes to Try:
- Crab Omelette Recipe: Indulgent and delicious.
- Mini Caramel Apple Pies: These are wonderful with warm caramel sauce.
- Brownie Batter Dessert Hummus: A very delicious dessert!
- Apple Pies with Pillsbury Pie Crust: Wonderful and nostalgic.
- Zucchini Potato Frittata: Easy and packed with wonderful vegetables!
- Banana Fig Bread: One of the tastiest banana bread recipes ever!
- Butternut Squash Bruschetta: You’ve got to try this one, amazing!
- Hot Chocolate Without Dairy: One of the best vegan hot cocoa drinks out there!
- Fresh Banana Cake: Nostalgic and moist and so delicious!
- Cherry Almond Oatmeal: Hearty and full of flavor, this is a great bowl of oatmeal!
- Apple Hand Pies with Pillsbury Crust: A delicious shortcut recipe that everyone loves..
- Cinnamon Apple Waffles: A sweet, cinnamon flavored treat.
- Chocolate Chip Cookies with Pecans: Puffy and crispy and soft and delicious!
- Fall Favorite Desserts: A list of cozy fall favorites!
If you’ve made Baked Apples with Oatmeal Crumble Topping or any recipe on Studio Delicious, leave a recipe rating and tell me all about it in the comments below!
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Baked Apples with Oatmeal Crumble Topping
- 4 Apples that hold their shape, such as Opal see tips for varieties
- 1 Lemon, fresh, cut in half
- 1 stick Butter, unsalted, cut in small cubes
- ½ cup Brown Sugar, packed
- ⅔ cup Flour, all purpose
- ⅓ cup Oatmeal, old fashioned, not instant
- ¼ tsp. Salt
- 1 tsp Cinnamon
- ½ cup Apple Cider or apple juice
- 1 ounce Brandy or rum optional
- Wash, dry and remove the core of the apples with either an apple corer, spoon or a melon ball tool. Remove the skin off the top of each apple, then use the same tool to scoop out one-half inch of the top of each apple, making a shallow "bowl" for the oatmeal topping.
- Rub the inside of each apple with the fresh lemon to prevent browning. Set the apples aside to make the crumble topping.
- In a food processor fitted with a blade, or alternatively by using a hand-held pastry cutter and a large bowl, add the cold butter, brown sugar, flour, oatmeal, sea salt and cinnamon and pulse (or cut) the ingredients together until combined. The mixture will be crumbly. If you have leftover crumb topping (due to varying sizes of apples), freeze any unused in a freezer-safe container for up to 3 months.
- Scoop a heaping tablespoon of the crumble into each apple. You'll want about a quarter cup of the crumb filling for each apple. Lightly pat the topping down into each apple.
- Place the prepared apples in an oven-safe dish. Add the apple cider to the dish (don't drizzle on top) and the brandy or rum, if using.
- Bake at 350F for approximately 40-45 minutes, until you can easily poke the end of sharp knife into the side the apple to test for softness.
- Serve warm or cold with a spoonful of the cider from the baking pan drizzled on top, and whipped cream or ice cream.
- I used Opal apples in this recipe, which are a cross between a Golden Delicious and Topaz varieties. Try Jonagold or Honeycrisp varieties too.
- Any leftover crumb topping can be frozen for up to 3 months.
- If you don’t have an melon baller or apple corer kitchen tools, just use a spoon.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new instructions in the recipe card January, 2024.