Baked Apples
User Reviews
5
Baked Apples
Description
This recipe calls for halving and coring medium-sized apples, leaving the skins intact to hold the shape during baking. A topping made of oats combined with brown sugar, pecans, softened butter, flour, and cinnamon is mixed until crumbly and placed generously on each apple half. The baking process first covers the apples tightly with foil for even tenderizing, then uncovering them to brown the topping. Cooking times vary depending on the apple variety's firmness.
The final baked apples are tender and juicy with a crunchy, flavorful topping. Serving suggestions include accompaniment with vanilla ice cream and caramel sauce for added richness, though those are optional. The dessert is an approachable way to highlight seasonal apples with simple pantry ingredients.
Practical notes remind cooks to monitor doneness carefully to avoid bursting softer apples and suggest coring apples before halving for ease. Lemon juice can be applied to cut sides if prepping ahead to prevent browning.
Ingredients
- 4 medium apple any variety, 1 lb
Topping
- ¾ cup oats regular or quick
- ½ cup brown sugar
- ½ cup pecans optional, chopped
- ⅓ cup butter softened
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Cut the apples in half, top to bottom. Use a small spoon to scoop out the seeds and a little bit of the apple. Place apples in a 9x13 baking pan, cut-side up.
- Combine the topping ingredients in a medium bowl and mix with a fork until the mixture begins to stick together.
- Place a generous portion of the topping on each apple.
- Cover the pan with foil and bake for 10 minutes. Uncover and bake for an additional 15-20 minutes (*see note) or until the apples are tender and the topping is lightly browned.
- Cool for 5 minutes before serving. Serve with vanilla ice cream and caramel sauce if desired.
Notes
- Different apple varieties require different baking times; check early to prevent overcooking or bursting of apples.
- Coring apples before cutting them in half helps remove seeds easily; peeling is not recommended to maintain shape.
- Applying lemon juice to cut apple surfaces before baking prevents browning when making ahead.
- This dessert pairs well with optional vanilla ice cream and caramel sauce for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254 | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 66mg | 3% |
| Potassium | 176mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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