Cinnamon Baked Apples

1. 1
   prep

   Preheat the oven and prepare the apples.

   1.Preheat the oven to 375°F (190°C).

   2.Wash and dry the apples. Using an apple corer or a paring knife, remove the cores, leaving the bottom about half an inch intact so the filling stays in.

   3.Hollow out the center a bit more with a small spoon, creating a cavity about 1 inch wide.

   4.Brush the exposed flesh inside each apple with lemon juice to prevent browning.

   TIPChoose apples that sit flat — slice a tiny bit off the bottom if they wobble, but don't cut through to the cavity.
2. 2
   mix

   Make the cinnamon-oat filling.

   1.In a small mixing bowl, combine the rolled oats, walnuts, brown sugar, and cinnamon powder.

   2.Add the pinch of salt and stir together.

   3.Add the cold butter cubes and rub them into the dry ingredients with your fingertips until the mixture looks like clumpy wet sand.

   TIPCold butter is key — it creates little pockets that melt in the oven, leaving a crisper texture.
3. 3
   assemble

   Stuff the apples.

   1.Place the cored apples upright in the baking dish, leaving a little space between each one.

   2.Spoon the filling generously into each apple cavity, pressing gently to pack it in.

   3.Pile any extra filling on top — it cooks down and gets crisp.
4. 4
   bake · ~35 min

   Bake until tender and fragrant.

   1.Pour the hot water into the bottom of the baking dish around (not over) the apples to create steam.

   2.Bake for 30 to 40 minutes. The apples are done when a knife slides through easily and the filling is golden brown.

   3.Check at 30 minutes — if the tops brown too fast, loosely tent with foil.

   TIPThe water creates a steamy environment that stops the apples from drying out before they soften.
5. 5
   serve · ~5 min

   Rest briefly and serve warm.

   Let the apples cool in the dish for 5 minutes before transferring to plates. Spoon any pan juices over the top and serve warm.

Cuisines we love