Harvest Baked Apples

"These are the best baked apples I've ever had. They are almost like individual apple crisps, and of course they must be served with a good vanilla ice cream!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish.
  • Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
  • Bake in a 425°F oven for 20 min or till very soft.
  • Serve while still warm with vanilla or caramel ice cream.

Questions & Replies

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  1. lucid501
    Have made this twice now. Today I made a double batch (with 10 apples since they were small) and baked at 375 for 40 minutes or so since I had an egg casserole in the oven as well. Easy and so yummy!
  2. ahungrywolfe
    they were okay. not as much flavour as i would have liked. next time i'll try adding a bit of honey and some extra lemon juice and a little nutmeg. (lowering the brown sugar and butter, of course) i did like how quick they were. and i did them in my toaster oven for about 30 minutes. thanks!
  3. krisdecam
    This was really fast to throw together and it baked while we ate dinner so we could have it right after! I had everything on hand and it was just really really good!
  4. Food Snob in Israel
    totally easy to do (even without the apple corer) and tasted delicious. Just prepare to have the skin be hanging on and a bit messy...and the apples looking like they exploded a bit.
  5. UmmBinat
    I made one apple and was mixing Recipe #257522 & this recipe. I liked the fact that this one had lemon of which I used freshly squeezed and it complemented the topping and apple well. I doubled the oats and reduced the brown sugar to a 1/2 cup which was still pretty sweet. I wanted lot's of extra topping. I used canola oil in replacement of the butter as we are dairy free and 1/2 tsp cinnamon. I used blanched slivered almonds for the nuts but think pecans and walnuts are good options also and would like to try pecans next time. I sliced a thin layer off the top of each apple and dug out the core with a knife and rear end of a spoon. I made a horizontal cut through the apple so that it doesnt burst when baking. I stuffed the apple then mounded as much as I could pack on top and left the rest around the bottom. I put it in a 400F-425F oven but the topping around the bottom began to burn at 15 minutes so I had to take it out and ate it pretty aldante. This may be my oven but next time I would try baking at 350F. I ate it alone for breakfast but I know it would be wonderful with vanilla ice cream but I didn't have any. The cooking time at the top of the recipe is completely off. I may make this again with a lower temperature.


  1. Bergy
    I made this recipe for breakfast Mmm - I used brown sugar substitute and cut way back on it and also cut back on the butter - Not that I thought it needed to be cut but for the sake of calories.The touch of lemon is lovely not heavy in the flavor but enough to compliment the cinnamon/sugar/apple I made only 2 small apples but the recipe reduced with no problem Thanks homegirl for a very enjoyable breakfast



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