Try this Easy Baked Cinnamon Apples recipe, or contribute your own.
- Carbohydrate 4.67040333526132 g
- Cholesterol 0 mg
- Fat 0.00268666666666667 g
- Fiber 0.115049996693929 g
- Protein 0.0141450000023586 g
- Saturated Fat 0.0007475 g
- Serving Size 1 1 Serving (5g)
- Sodium 26.4977000005503 mg
- Sugar 4.55535333856739 g
- Trans Fat 0.00125883333333333 g
- Calories 18 calories
Step-by-step
- Heat the oven to 375º F. Lightly spray a baking dish large enough to fit 6 apple halves with non-stick cooking spray.
- Prepare the Apples: Halve the apples from stem to end and use a spoon to scoop out the core and seeds. Arrange the apple halves in the baking dish with the flesh facing up. Scatter 1-tablespoon of brown sugar and a 1/4-teaspoon of cinnamon over the apples.
- Make Topping: Melt butter in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon and salt into the melted butter (doing this directly in the saucepan you used to melt the butter reduces dishes).
- Bake Apples: Divide the topping between the apples, lightly pressing it down onto the apples. Cover with aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned.
- Serve with a scoop of ice cream, a drizzle of caramel sauce, whipped cream or plain. The apples will keep for up to a week, simply reheat in a warm oven or in the microwave.
Home cooks frequently slice baking fruit too thin, resulting in a collapsed mush long before the oats manage to brown in the oven. Selecting firm, sweet varieties like Honeycrisp or Fuji is mandatory because dense cellular walls hold up structurally during the initial twenty-five-minute covered bake at 375 degrees Fahrenheit. Halving the fruit vertically from stem to end creates a stable, flat base that prevents the halves from rocking in the baking dish while the crumb topping is applied.
Adapting for Dietary Needs
Replacing the all-purpose flour with a certified gluten-free cup-for-cup flour blend requires adding an extra tablespoon of rolled oats to maintain the crumbly texture, since alternative starches absorb melted butter differently. Dairy-free substitutions work well when substituting equal parts refined coconut oil for the stick of unsalted butter, though the distinct coconut aroma will subtly shift the final flavor profile away from traditional autumn spices. Freshly harvested fruit yields significantly more internal moisture during roasting compared to cold-storage produce that has sat in a warehouse for months, meaning longer uncovered baking times may be necessary to achieve proper softening.
- Bake covered for exactly twenty-five minutes to trap steam, then uncover for twenty to thirty minutes until the topping achieves a deep golden brown.
- Store leftover portions in an airtight container in the refrigerator for up to seven days.
- Reheat refrigerated halves gently in a 350-degree oven or utilize a microwave until warmed through.
