Weeknight Recipe: Oatmeal-Brown Sugar Baked Apples

There’s nothing too complicated to baking apples into a sweet, satisfying dessert. You really can’t go wrong with just apples and brown sugar! The apples soften into a spoonable treat while the brown sugar melts down into a caramel syrup.

We like adding oatmeal to our baked apples for the texture and mild flavor. Cinnamon, nutmeg, and cloves add warmth and a boost of flavor. Feel free to add your own extras to suit your tastes and mood.

Oh, and by the way, leftovers make a fantastic breakfast!

Oatmeal-Brown Sugar Baked Apples
Serves 4

4 apples
1/4 cup brown sugar (dark or light)
1/4 cup oatmeal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch cloves
1 Tablespoon butter, divided in four
1 cup hot water
Optional Extras: orange zest, lemon zest, grated ginger, raisins or other dried fruit, chopped nuts

Pre-heat oven to 375-degrees.

Remove the core of the apples, cutting to within a half inch of the bottom of the apple. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife. The idea is to create a well inside the apple about 3/4 inch wide.

Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples and pack it into the wells.

Arrange the apples in a baking dish (an 8x8 Pyrex dish works well), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.

Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are baked through and the brown sugar has melted into a syrup, an additional 20-30 minutes.

Test for doneness by poking a knife into the apple through the center well. It should slide easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.

Serve with a scoop of ice cream, creme fraiche, or whipped cream.

(Images: Emma Christensen for the Kitchn)

My mom used to do this all the time for my dad when he was alive. He very rarely ate traditional sweets but had a sweet tooth nonetheless that he liked to indulge nightly so this was his go-to treat. I don't bake these as nearly as I often as I should considering that it is a delicious and healthy desert. One could even top them with a dollop of greek yogurt or sweetened sour cream.

posted by rosebud on February 5th 2009 at 2:37pm
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I like the idea of oatmeal in these---they're going in my must try pile. I was going to ask how to core the apples without having to buy a unitasker but its already in there, yay!

posted by sally599 on February 5th 2009 at 4:26pm
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Quick cooking oats or regular?

posted by BetsyGinDC on February 6th 2009 at 8:13am
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Baking pears this way (or with no filling at all) is also outstanding. Like candy. Its a super easy, wonderful, minimally processed, healthy treat.

posted by deirdre on February 6th 2009 at 12:30pm
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I used regular oats for this recipe (I'll update the post in a moment). Quick cooking oats would probably get a bit mushy, which might be good, though! Give it a try!

posted by EmmaC on February 8th 2009 at 10:06am
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I will add to this that while the apples are baking, the sugar and juices will naturally seep out into the bottom of the baking dish. Use this to baste the apples as they bake to really distribute the flavor of spices and brown sugar.

I also like adding some chopped walnuts or pecans into the center for added texture and taste.

When I was young my mom would make these, save half to put in the fridge then serve in a bowl in the morning surrounded by warm oatmeal....mmmm...

posted by WeHoGal on November 11th 2009 at 4:57pm
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