Simple Cinnamon Baked Apples

1. 1
   prep

   Preheat the oven and prepare the baking dish.

   Preheat oven to 375°F (190°C). Lightly grease a small baking dish with butter or a quick spray of oil.

   TIPChoose apples that stand upright on their own — flat-bottomed varieties save you from trimming.
2. 2
   prep

   Core the apples.

   Use a paring knife or apple corer to remove the stem and core from each apple, leaving the bottom half-inch intact so the filling doesn't leak out. Scoop out any remaining seeds.

3. 3
   mix · ~3 min

   Make the cinnamon-oat filling.

   1.In a small bowl, combine rolled oats, brown sugar, cinnamon, and salt.

   2.Add cold butter pieces and rub in with fingertips until mixture resembles coarse crumbs.

   3.Fold in chopped walnuts.

   TIPKeep the butter cold — it melts slowly in the oven, creating pockets of richness instead of a greasy pool.
4. 4
   assemble · ~2 min

   Stuff the apples.

   1.Place cored apples upright in the prepared baking dish.

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

   3.Mound any extra filling on top of each apple.
5. 5
   bake · ~35 min

   Bake until tender and golden.

   Bake uncovered for 30 to 35 minutes, until the apples are soft all the way through and the topping is golden brown. A paring knife should slide into the flesh with no resistance.

   TIPCheck at 25 minutes — different apple varieties soften at different rates. Honeycrisp breaks down faster than Granny Smith.
6. 6
   rest · ~5 min

   Rest briefly before serving.

   Let the apples cool in the dish for 5 minutes. Spoon any pan juices over the tops before serving.

7. 7
   serve

   Serve warm.

   Plate each apple in a small bowl with a drizzle of its own pan syrup.

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