American · Breakfast · Snack
Baked Apples with Oat and Walnut Filling
Baked apples
Tender, cinnamon-scented apples hollowed out and stuffed with a crunchy oat, walnut and raisin filling, then baked until soft and jammy. A warm, naturally sweet treat with just a touch of maple syrup.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 65% · Fat 30% · Protein 5%
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Ingredients
For 4 servings- 4 medium720 gMedium apples (firm baking variety such as Honeycrisp or Braeburn)
- 1/2 cup40 gRolled oats
- 1/4 cup30 gWalnuts, chopped
- 2 tbsp18 gRaisins
- 1 tbsp20 gMaple syrup
- 2 tsp9 gCoconut oil, melted
- 1 tspGround cinnamon
- 1 pinchGround nutmeg (optional)
- 1 pinchSalt
- 1/2 cup120 gWater
Steps
- 1
Preheat the oven to 190 °C / 375 °F.
- 2
Wash the apples and cut out the core of each with a corer or small knife, leaving about 1 cm at the bottom so the filling stays in.
- 3
Widen each hollow slightly with a teaspoon to make room for the filling.
- 4
In a bowl, stir together the oats, walnuts, raisins, cinnamon, nutmeg (if using) and salt.
- 5
Add the maple syrup and melted coconut oil and mix until the oats are evenly coated.
- 6
Stand the apples upright in a small baking dish and pack the filling into each hollow, mounding any extra on top.
- 7
Pour the water into the bottom of the dish around the apples.
- 8
Cover the dish loosely with foil and bake for 25 minutes.
- 9
Remove the foil and bake for another 15–20 minutes, until the apples are tender when pierced with a knife and the topping is golden.
- 10
Let cool for 5 minutes, then spoon the pan juices over the apples and serve warm.
Swaps, storage and make-ahead
Swaps
- Use chopped pecans instead of walnuts for a sweeter, more buttery crunch.
- Swap the raisins for dried cranberries or chopped dates if that's what you have on hand.
- For a gluten-free version, use rolled oats labelled gluten-free, since regular oats are often cross-contaminated with wheat.
- Replace the coconut oil with melted butter if you don't need the dish to be vegan or dairy-free.
Storage
Let leftovers cool, then cover and refrigerate within 2 hours for up to 3 to 4 days, and reheat in the oven or microwave until steaming hot. Freezing isn't recommended because the apples turn mushy and watery when thawed.
Make ahead
Mix the oat, walnut and raisin filling up to 3 days ahead and keep it in an airtight container at room temperature. Core and fill the apples just before baking so they don't brown.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenTree nutsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (240 g) | Per 100 g | |
|---|---|---|
| Calories | 229 kcal | 95 kcal |
| Protein | 3.1 g | 1.3 g |
| Carbohydrates | 40.1 g | 16.7 g |
| of which sugars | 25 g | 10.4 g |
| Fiber | 6.4 g | 2.7 g |
| Fat | 8.1 g | 3.4 g |
| of which saturated | 2.5 g | 1 g |
| Sodium | 44 mg | 18 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
