Maple Baked Apples with Oat Filling. Whole baked apples with a cinnamon-maple oat filling, spoonable juices and tender fruit. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Individual warm apple desserts
Each apple becomes its own little bowl for cinnamon-maple oats. A splash of water in the dish helps the fruit soften while the uncovered finish colors the filling.
The cavity size and final texture of different apples are not predictable from a title. Six servings are provisional until the specified fruit has been baked.
Pick a firm apple
Choose apples that hold their shape when heated. Core from the stem end but do not cut right through the bottom, or the oat filling and juices can run out.
The filling uses pure maple syrup and rolled oats. Quick oats will hydrate differently, and adding nuts would change the allergen profile and photo.
Ingredients for 6 apples
| Ingredient | Amount | Use |
|---|---|---|
| Firm baking apples | 6 apples | Core without cutting through bottoms. |
| Old-fashioned rolled oats | 3/4 cup | Filling. |
| Pure maple syrup | 1/4 cup | Filling. |
| Unsalted butter, melted | 3 tablespoons | Filling. |
| Ground cinnamon | 1 teaspoon | Filling. |
| Fine salt | 1/8 teaspoon | Filling. |
| Water | 1/2 cup | For the baking dish. |
Step-by-step method
- Heat oven to 375°F. Core six firm apples from the top, leaving the bottoms intact. Place upright in a 9-by-13-inch baking dish.
- Mix 3/4 cup rolled oats with 1/4 cup pure maple syrup, 3 tbsp melted butter, 1 tsp cinnamon and 1/8 tsp salt. Spoon the measured mixture evenly into the six apple cavities.
- Pour 1/2 cup water into the dish around, not over, the apples. Cover loosely with foil and bake about 25 minutes; uncover and continue 10–15 minutes until a knife enters the fruit easily and oat tops color.
- Cool about ten minutes and spoon a little dish juice around each apple. Test cavity capacity, apple shape, oat hydration and six-apple yield before finalizing.
Fill without packing hard
Mix melted butter through oats, maple and cinnamon. Divide among six cavities, but do not ram in more than each apple comfortably holds. Record any leftover mixture.
Keep the half cup water in the baking dish around the fruit. Pouring it over the oats would change the topping from lightly browned to wet.
Bake to fruit tenderness
Cover for the first interval, then remove foil to dry the topping a little. A knife should slip into the apple flesh, while the skin still holds the fruit upright.
If apples split and collapse, record variety, size and time. A shorter bake may help a softer variety; avoid declaring all baking apples equivalent.
Serving and leftovers
Serve after a short cool with a spoonful of pan juices. Ice cream could be offered separately, but it is not part of this seven-ingredient card.
Refrigerate leftovers promptly. Reheat quality and a precise storage window remain untested for the oat filling.
Baked-apple questions
Should I cut through the bottom?
No. Leave a base so the oat mixture stays inside.
Can I use pancake syrup?
The formula specifies pure maple; another syrup needs a flavor and texture trial.
Why add water to the pan?
It helps the covered apples soften without pouring moisture over the filling.
Further reading and related Chefly recipes: Crowded Kitchen baked apples with maple oat crumble. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Allergens: Milk; Check oat packaging for wheat cross-contact. Review packaged ingredients and cross-contact before serving.
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Maple Baked Apples with Oat Filling
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
Six cored apples filled with maple-cinnamon oats and baked until tender.
Ingredients
- 6 apples Firm baking apples
- 3/4 cup Old-fashioned rolled oats
- 1/4 cup Pure maple syrup
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Ground cinnamon
- 1/8 teaspoon Fine salt
- 1/2 cup Water
Instructions
- Heat oven to 375°F. Core six firm apples from the top, leaving the bottoms intact. Place upright in a 9-by-13-inch baking dish.
- Mix 3/4 cup rolled oats with 1/4 cup pure maple syrup, 3 tbsp melted butter, 1 tsp cinnamon and 1/8 tsp salt. Spoon the measured mixture evenly into the six apple cavities.
- Pour 1/2 cup water into the dish around, not over, the apples. Cover loosely with foil and bake about 25 minutes; uncover and continue 10–15 minutes until a knife enters the fruit easily and oat tops color.
- Cool about ten minutes and spoon a little dish juice around each apple. Test cavity capacity, apple shape, oat hydration and six-apple yield before finalizing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 35–40-minute bake and ten-minute cooling; apple size and variety vary.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Serving Size: One apple