Baked Cinnamon Apples

Baked cinnamon apples were always a favorite in our house growing up. Not the soggy kind—these are the ones with a buttery oat topping that crisps up in the oven while the apples get warm and soft inside.

I made these again last weekend, and the smell alone was enough to pull everyone into the kitchen before they even finished baking.

The apples stay whole, but the center gets filled with a brown sugar pecan crumble that’s sweet, nutty, and just spiced enough to feel special.

You get a tender bite of apple and a crunchy topping in every spoonful. I didn’t plan to share them that day, but they disappeared fast. That’s always a good sign.

I use Golden Delicious because they bake beautifully without falling apart, and they have just the right amount of sweetness to balance the topping.

And that topping—oats, cinnamon, butter, pecans—turns golden and toasty in the oven. It’s the kind of dessert that makes the kitchen smell amazing and feels like it took more work than it did.

Serve them warm, maybe with a drizzle of honey or a little scoop of ice cream if you want. They’re just right for evenings when you want to bake something cozy and homemade.

Table of Contents

Baked Cinnamon Apples With Pecan Crumble Recipe

Ingredients

4 medium Golden Delicious apples (or similar firm, sweet variety)
½ cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup packed light brown sugar
⅓ cup unsalted butter, cold and cubed
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp salt
⅓ cup chopped pecans (plus a few whole ones for garnish if desired)
Optional: drizzle of pure maple syrup or honey for finishing

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a baking dish that will snugly fit all four apples upright.
Wash and dry the apples thoroughly. Using a sharp paring knife or melon baller, carefully core each apple, removing all seeds and inner flesh but leaving about ½ inch intact at the base to hold the filling.
In a medium mixing bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Stir to mix evenly.
Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the mixture until it becomes crumbly and moist, similar to wet sand. Do not overmix—the texture should remain slightly chunky.
Stir in the chopped pecans, making sure they are evenly distributed throughout the crumble.
Place the hollowed apples in the prepared baking dish. Fill each apple generously with the oat-pecan crumble, pressing lightly with a spoon to pack the mixture to the top and form a rounded mound.
If there’s leftover crumble, sprinkle it around the apples in the dish or gently press extra onto the tops.
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking uncovered for an additional 15–20 minutes, or until the apples are fork-tender and the crumble topping is golden and crisp. The juices may bubble slightly around the edges.
Let the apples cool for about 10 minutes before serving. If desired, drizzle lightly with maple syrup or honey before serving.
These are perfect served warm as-is, or with a spoonful of vanilla ice cream or whipped cream on the side.

What Are The Best Apples To Use For Baked Cinnamon Apples?

Choosing the right apples can make a big difference in the texture and flavor of baked cinnamon apples. Not all apples bake the same way—some stay firm, while others turn mushy.

Use firm, sweet apples: Golden Delicious, Honeycrisp, Fuji, and Pink Lady hold their shape well and taste naturally sweet.
Avoid soft apples: Red Delicious and McIntosh can become too soft and watery when baked.
Mix varieties if you like: Using two types, like a sweet and a tart apple together, can add a deeper apple flavor.

Apples that hold up during baking give you the best bite—soft but not falling apart. You want the center to be tender and the outside to stay shaped.

Can I Make Baked Cinnamon Apples Ahead Of Time?

Yes, baked apples can be made ahead, and they still taste great later. Here’s how to do it right:

Bake them fully, then store: Let them cool completely, cover them, and refrigerate.
Reheat gently: Warm in a 300°F oven for 10–15 minutes or microwave for about 30–45 seconds per apple.
Prep ahead before baking: You can hollow out the apples and prepare the filling earlier in the day. Keep them covered and chilled, then assemble and bake fresh when you’re ready.

Making them ahead is helpful if you want to serve them for dessert without needing to do all the work at the last minute.

How Should I Store Leftover Baked Cinnamon Apples?

Proper storage helps keep the apples fresh and the topping crisp. Here’s what to do:

Cool completely first: Let the apples come to room temperature before storing.
Use an airtight container: Place the apples in a shallow container and seal it tightly to avoid moisture buildup.
Refrigerate up to 3 days: They’ll stay good for a few days when kept cold.

If you want to keep the topping crisp, avoid stacking them and reheat in the oven instead of the microwave.

Can I Freeze Baked Apples?

Yes, you can freeze baked apples, but there are a few things to keep in mind if you want to keep their taste and texture.

Cool the apples completely before freezing so they don’t get soggy from steam.
Wrap each apple individually in plastic wrap, then place them all in a freezer-safe container or zip-top bag.
Freeze for up to 2 months for the best taste and texture.
Thaw overnight in the fridge, then reheat in the oven to refresh the topping.

While freezing works, the topping may soften slightly. For best results, sprinkle a little fresh crumble on top before reheating.

How Do I Know When The Apples Are Fully Baked?

You’ll know your baked apples are ready when they’re soft but not falling apart, and the crumble on top is golden and crisp.

Use a fork or knife: Gently poke the apple; it should slide in easily without breaking the apple’s shape.
Check the topping: It should look browned and slightly crunchy, not soft or doughy.
Watch the juices: You might see some bubbling from the bottom of the apple—this is a good sign that they’re done.

Baking times may vary slightly depending on the size and type of apple, so check around the 35-minute mark.

Can I Make These Apples Without Nuts?

Yes, the recipe works perfectly fine without pecans if you need a nut-free option.

Leave out the pecans: The topping will still be crumbly and flavorful with just oats, flour, butter, and sugar.
Add seeds instead: Pumpkin seeds or sunflower seeds can add crunch without using nuts.
Use coconut flakes: Toasted unsweetened coconut adds a slightly sweet crunch if you want a little extra texture.

Leaving out nuts doesn’t change the baking time or structure, and it’s a great way to make the dessert allergy-friendly.

What Can I Serve With Baked Cinnamon Apples?

These apples are rich and cozy on their own, but adding something on the side can make them even more special.

Vanilla ice cream: Cold and creamy against the warm apples is a classic combo.
Whipped cream: Light and airy, it balances the richness of the filling.
Yogurt or crème fraîche: A slightly tangy topping adds a nice contrast to the sweet crumble.
Maple syrup or honey drizzle: Just a little bit goes a long way in adding shine and sweetness.

You can also serve them as a brunch dish or after-dinner treat—it’s a flexible dessert that works for any time of day.

Can I Use Steel-Cut Oats Instead Of Rolled Oats?

Rolled oats give the topping a tender crunch that bakes quickly. Steel-cut oats are not the best swap here.

Steel-cut oats are too hard: They take much longer to cook and won’t soften in the oven like rolled oats do.
Texture will be too chewy: The crumble may feel gritty instead of crisp and tender.
Use quick oats if needed: If you don’t have rolled oats, quick oats can work in a pinch. The texture will be softer but still tasty.

Stick to rolled oats for the best balance of texture, crunch, and bake time.

How Can I Make This Recipe Dairy-Free?

To make baked cinnamon apples without any dairy, you only need to switch one main ingredient.

Use plant-based butter: Choose a good-quality dairy-free butter that’s firm and made for baking.
Check for hidden dairy: Read labels on oats and sugar to be safe, though they’re usually dairy-free.

The rest of the recipe stays the same, and the result is still delicious—crisp topping, warm apple center, and no dairy involved.

Why Is My Topping Too Dry Or Too Wet?

The crumble topping should be moist enough to hold together when pressed but not so wet that it melts or spreads.

Too dry: You may not have added enough butter, or your flour-to-oats ratio was off. Add a small cube of cold butter and mix again.
Too wet: This happens if the butter melted or if you added too much. Sprinkle in a little extra flour or oats and stir to fix it.
Use cold butter only: Soft or melted butter will give you a soggy crumble instead of a crisp one.