Ultimate Easy Baked Apples Recipe

I make these baked apples whenever I need something warm and satisfying without spending hours in the kitchen. The smell of cinnamon and brown sugar filling the house always reminds me why this recipe has stayed in my rotation for years.

This is one of those recipes that feels special but comes together so quickly. I love how the apples get tender and juicy while the oat filling turns golden and slightly crisp on top.

What makes this Baked Apples recipe a keeper for years to come

I keep coming back to this recipe because it works every single time, no matter what apples I have on hand. The filling is buttery and spiced just right, and the whole thing bakes up in less than an hour.

My family loves that each person gets their own apple, so there’s no fighting over portions. I also appreciate how forgiving this recipe is—you can adjust the baking time based on how soft you want the apples to be.

It’s naturally gluten-free and doesn’t require any eggs or nuts, which makes it easy to serve to almost anyone. Plus, you can dress it up with ice cream or keep it simple with just a drizzle of the pan juices.

If you’re looking for more ways to enjoy fresh apples, try my Apple Cranberry Coleslaw for a crisp side dish, or go all out with the Easy Caramel Apple Galette when you want something a little more impressive.

Everything you need for the perfect Baked Apples

• 3 tablespoons unsalted butter, softened to room temperature (extra soft for easy mixing)
• 1/4 cup packed light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup old-fashioned whole rolled oats
• 4 large apples (Granny Smith, Fuji, Pink Lady, or Honeycrisp work best), rinsed and patted dry
• 3/4 cup warm water (or warm apple cider for extra flavor)
• Optional: 2 tablespoons raisins, dried cranberries, or chopped pecans

My Method for Baked Apples

1. Preheat your oven to 375°F (191°C).
2. In a medium bowl, mash together the softened butter, brown sugar, cinnamon, and nutmeg until well combined (about 1 minute). Stir in the oats and any optional add-ins like raisins or nuts.
3. Core each apple using a sharp paring knife and a spoon (or an apple corer if you have one). Cut around the core about halfway to three-quarters down into the apple, then use a spoon to carefully dig out the core and seeds. Take your time with this step to avoid cracking the apples.
4. Place the cored apples upright in an 8-inch or 9-inch baking pan. Make sure they stand up straight and don’t tip over.
5. Spoon the brown sugar oat mixture into each apple, filling all the way to the top and packing it down gently.
6. Pour the warm water (or apple cider) into the pan around the apples. This keeps them moist and prevents burning during baking.
7. Bake for 40-45 minutes, or until the apples are slightly soft and tender when pierced with a fork. If you prefer softer, mushier apples, bake for an additional 5-10 minutes.
8. Remove from the oven and let the apples sit for about 5 minutes. If desired, spoon some of the hot liquid from the pan over each apple for extra juiciness.
9. Serve warm with vanilla ice cream, whipped cream, or a drizzle of salted caramel.

My go to methods for Baked Apples success

I always choose apples that are firm and perfectly round so they hold their shape during baking. Softer apples tend to collapse or turn mushy too quickly, which isn’t what I’m going for.

Make sure your butter is really soft before mixing it with the sugar and spices. This makes the filling come together smoothly and helps it stick inside the apples instead of falling out.

Don’t skip the warm water in the pan—it creates steam that keeps the apples from drying out and burning. I’ve tried baking them without it, and the results just aren’t the same.

When I usually serve my Baked Apples

I serve these on chilly fall evenings when I want something cozy without a lot of effort. They’re also great for casual gatherings because everyone gets their own individual portion.

I love making these when I have a bunch of fresh apples from the farmers market or apple picking. They’re a simple way to use up extra fruit without committing to a full pie.