These Baked Apples are tender, moist, and stuffed with a warm, crunchy yet soft, cinnamon oat crisp filling. Top with ice cream and caramel sauce for decadent yet simple fall dessert.

Pouring sauce on a baked apple with baked apples in the background.

I’ve never had baked apples before making these. I’ve always heard of them, seen them, and marvelled at them. Of course, baked apples into chips and baked pears but never baked apples. That’s of course all changed now.

One bite into these warm, welcoming apples loaded with melty ice cream on top and warm caramel sauce pouring down let me know exactly what I had been missing. I’m 100% welcoming fall in with open hands with these babies.

For more irresistible apple desserts, check out my apple cranberry crisp, vegan apple pie, and apple pie bars.

Why You’ll Love This Baked Apples Recipe

  • Soft and tender apples. You can see the colour transformation in these pictures from pre-baked to baked apples, and it’s also reflected in the taste. The apples become moist, soft, juicy and so tender once baked.
  • Oat crisp filling. The oat crisp filling used in these baked cinnamon apples is my absolute favourite. Think of it like a quick granola. It remains crisp on the inside yet gets warm at the same time.
  • Warm cinnamon flavour. The oat filling is spiced with cinnamon and nutmeg, giving these that classic warm fall flavour.
Top down view of cored apples in a baking dish with a bowl of oats next to it.

Notes on Ingredients

Scroll down to the recipe card below to find the measurements.

  • Apples – I like to use a combination of Gala or Honeycrisp and Granny Smith.
  • Old fashioned oats – Steel cut oats and other varieties will result in a different texture.
  • Flour – I used all purpose gluten free flour but einkorn/whole wheat flour will work too.
  • Cinnamon & nutmeg – Add the classic warmth to these baked apples.
  • Coconut sugar
  • Sea salt
  • Chopped pecans – An optional topping for additional texture.
  • Coconut oil
Close up of stuffed apples in a baking dish.

How to Make Baked Cinnamon Apples

Here’s an overview of how to make this baked apples recipe. Scroll down to the recipe card below for more detailed instructions.

  • Prepare the apples. Slice off the very tops of the apples then use a melon baller to scoop out the core and the seeds. Place upright in a baking dish.
  • Make the filling. Combine the oats, flour, spices, sugar, and salt, along with the pecans if you’re adding them. Stir in the coconut oil to form a crumble texture that’s moist but not too crumbly. Add to the centre of the apples, packing tightly and leaving some on top.
  • Bake. Bake for 35 minutes. Test the softness of the apple – the outside should be soft and wrinkled but the inside should be slightly crisp. Bake an extra 5 minutes if needed.
Baked apples with ice cream on it, being drizzled with sauce.

Tips for Success

Here are a few tips for making these baked cinnamon apples.

  • What are the best apples for baked apples? I used a mix of Gala and Granny Smith apples, but the Granny Smith apples are my absolutely favourite. The tartness paired with the sweet crisp stuffing go perfectly together.
  • Don’t core the whole way through the apple. You want to remove the center of the apple but not cut all the way through, as the filling needs something to sit in.
  • Cover the pecans. If you add the pecans, try to make sure that none of them are exposed on top of the apples as they will burn in the oven.
Spoon cutting into a baked apple and ice cream.

Serving Suggestions

Enjoy these baked cinnamon apples warm from the oven, topped with your favourite vegan ice cream and caramel sauce.

If you want a yummy caramel sauce to use, you can try my vegan caramel sauce. I kind of want to drink it straight from the jar, but somehow seem to manage to resist. It goes SO well with these baked apples.

More Apple Recipes To Try

A baked apple covered in ice cream and sauce.

Baked Apples Stuffed with Cinnamon Oat Crisp (Vegan)

These Baked Apples are tender, moist, and stuffed with a warm, crunchy yet soft, cinnamon oat crisp filling. Top with ice cream and caramel sauce for decadent yet simple fall dessert.
5 (from 3 ratings)

Ingredients

  • 5-6 apples, I like a mix of Gala/Honeycrisp and Granny Smith
  • ½ cup old fashioned oats
  • ½ cup all purpose gluten free flour, or einkorn/whole wheat flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons coconut sugar
  • pinch sea salt
  • ¼ cup chopped pecans, optional
  • 2 tablespoons melted coconut oil

Instructions 

Baked Apples Stuffed with Cinnamon Oat Crisp (Vegan)

  • Preheat oven to 400 degrees F. Prepare the apples by slicing off the very tops, then using a melon baller to scoop out the core, scooping out up to the seeds of the apple (scoop those out too). Set aside in a baking dish upright. Remember not to go right through, since the filling needs something to sit in.
  • Mix the oats, flour, cinnamon, nutmeg, coconut sugar and salt. If using the pecans, you can stir them in now. Once combined, stir in the coconut oil until it becomes a crumble/crisp texture. You can use a fork or your hands to combine. You want it moist, not too crumbly, so you can pack it together between your fingers.
  • Add the stuffing to the centre of the apples, packing tightly and leaving some on top too. If using pecans, ensure none of them are exposed on top else they’ll burn.
  • Bake for 35 minutes in the oven. Remove from oven and test the softness of the apple – you want the outside to be soft and wrinkled, and the inside soft yet still crisp. You can bake for an extra 5 minutes if you want them even softer.
  • The apples will be very hot. Remove carefully and top with ice cream and homemade vegan caramel sauce, if desired. Enjoy!

Notes

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Calories: 225kcal, Carbohydrates: 37g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Sodium: 59mg, Potassium: 205mg, Fiber: 6g, Sugar: 19g, Vitamin A: 82IU, Vitamin C: 7mg, Calcium: 26mg, Iron: 1mg

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