Cinnamon Honey Baked Apples Stuffed with Oats and Nuts

Delicious baked apples stuffed with a sweet oat crumble and finished with a warm cinnamon-honey drizzle. Serve with a scoop of ice cream for an irresistible fall dessert.

Autumn is here, and with it comes cozy baking season. While many reach for pumpkin-spiced treats, these baked stuffed apples are my go-to: tender, naturally sweet, and filled with a crunchy oat-pecan crumble. They’re simple to make, slightly lighter than a traditional crisp, and just as comforting. Top them with vanilla ice cream and a drizzle of cinnamon honey for a dessert that feels like a warm hug.

Ingredients for baked stuffed apples

• Apples: The star of the recipe.
• Coconut sugar: Can be substituted with brown sugar. Coconut sugar keeps this refined-sugar-free.
• Rolled oats: Make the crumble—do not use instant oats.
• Pecans: Swap with almonds or walnuts if preferred.
• Spices: Cinnamon and nutmeg for seasonal warmth.
• Butter: A few tablespoons melted to bind the filling; use dairy-free butter for a vegan option.
• Apple juice: Creates a flavorful water bath for baking; sugar-free apple juice works well too.
• Honey: A drizzle of honey elevates the finished apples.
• Vanilla: Added to the drizzle to balance flavors.

Best apples for baking

Fuji and Honeycrisp are excellent for this recipe because they stay sweet and hold their shape when baked. If you prefer a tangier bite, use Granny Smith apples.

How to make baked stuffed apples

1. Prep the apples: Preheat oven to 350°F (or 400°F per recipe card variations), spray a baking dish with nonstick spray, then core each apple leaving about 1/2–3/4 inch of flesh around the sides. Arrange apples in the dish.
2. Make the oat crumble: In a bowl combine rolled oats, coconut (or brown) sugar, chopped pecans, cinnamon, nutmeg, and melted butter until evenly mixed.
3. Fill and bake: Spoon the oat mixture into each cored apple. Pour apple juice into the bottom of the dish to create a moist baking environment. Cover with foil and bake 40–45 minutes, then remove foil and bake 5 more minutes to crisp the topping.
4. Prepare the drizzle: Whisk together honey, cinnamon, and vanilla and set aside.
5. Serve: Top each baked apple with a scoop of vanilla ice cream (optional) and drizzle with the cinnamon-honey sauce.

FAQs for perfect baked stuffed apples

• Do I have to use apple juice? No, water can be used but apple juice adds extra flavor.
• How long do apples bake? Baking time varies with apple size but generally 45–50 minutes total. Check at 30 minutes if apples were scooped thin.
• Are the apples mushy? They should be tender on the outside and soft but not mushy in the center.
• How do I core an apple? Cut a circle around the stem angling toward the core, remove the top, and scoop out the core with a spoon, leaving 1/2–3/4 inch of flesh around the sides.

Why you’ll love this recipe

• A healthier dessert: Apples bring fiber and antioxidants, making this a satisfying, nourishing treat.
• Simple to make: Core, stuff, and bake—perfect for an easy fall dessert.

Need it gluten-free? Use oats labeled certified gluten-free to avoid cross-contamination.

Need it dairy-free? Substitute dairy-free or vegan butter.

Recipe Card