Irresistible Baked Cinnamon Sugar Apples in Just 35 Minutes

Name: Irresistible Baked Cinnamon Sugar Apples in Just 35 Minutes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large apples (such as Honeycrisp or Granny Smith); 1/2 cup rolled oats; 1/4 cup chopped pecans; 2 tbsp brown sugar; 1 tsp ground cinnamon; 1 tbsp melted butter; 1/4 tsp vanilla extract; 1/4 cup water (for baking dish)

Author: lia

Published: August 26, 2025

Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

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There’s something magical about the smell of cinnamon and apples baking together—it just feels like home. These Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans are my go-to when I want a dessert that’s cozy, simple, and a little bit wholesome. I first made these years ago when I had a bunch of apples sitting on the counter and a craving for something sweet but not too heavy. The combination of warm spices, crunchy pecans, and chewy oats makes each bite feel like a hug. Plus, they’re so easy to throw together—perfect for weeknight treats or impressing guests without any fuss. Trust me, your kitchen will smell amazing, and you’ll love how the apples turn tender and juicy while the filling gets perfectly crisp on top.

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Why You’ll Love These Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Honestly, these baked apples are one of those recipes that just works for everything—here’s why:

Weeknight magic: Ready in under an hour with pantry staples (no fancy ingredients!)
Healthier indulgence: Packed with fiber from oats and apples, and just sweet enough
Kid-approved: My picky nephew calls them “apple cupcakes”—win!
Versatile: Serve warm with ice cream for dessert or yogurt for breakfast
That smell: Cinnamon + caramelizing sugar = instant cozy vibes

Seriously—if you need a dessert that feels special but won’t keep you in the kitchen all night, this is it.

Ingredients for Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Here’s everything you’ll need for these cozy baked apples—most ingredients are probably already in your pantry! The key is using firm apples that hold their shape (I like Honeycrisp, but Granny Smith works great too). For the filling, you’ll want:

4 large apples (cored with bottoms intact)
½ cup old-fashioned oats (not instant)
¼ cup pecans, finely chopped (walnuts work too)
2 tbsp packed brown sugar (light or dark—your choice!)
1 tsp cinnamon (plus extra for dusting)
1 tbsp melted butter (or coconut oil for vegan)
¼ tsp vanilla extract (the good stuff!)
¼ cup water (for the baking dish)

Pro tip: If your apples are super sweet, reduce the brown sugar to 1 tbsp—taste as you go!

How to Make Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

This is where the magic happens! Making these baked apples is so simple, but a few key steps will guarantee perfect results every time. Let’s walk through it together—your future self (and your taste buds) will thank you.

Preparing the Apples

First things first: grab your apples and a sharp paring knife or apple corer. You’ll want to remove the cores, but here’s the trick—leave about ½ inch at the bottom so the filling doesn’t leak out. I learned this the hard way when my first attempt turned into “apple soup”! If you don’t have a corer, just cut a cone shape from the top with a knife. Oh, and don’t peel them—that skin helps hold everything together and adds great texture.

Mixing the Filling

Now for the fun part—the stuffing! In a medium bowl, mix together the oats, pecans, brown sugar, and cinnamon. Then drizzle in the melted butter and vanilla. Stir until everything’s evenly coated—it should look like a crumbly, fragrant little mountain. Don’t overmix though; you want to keep some texture from the oats and nuts. I always sneak a pinch at this stage (chef’s privilege!).

Baking to Perfection

Pack your filling into the apples—not too tight, not too loose—just until they’re heaping slightly. Place them in a baking dish with that ¼ cup of water (this keeps them juicy). Bake at 375°F for 30-35 minutes until the apples are tender when pierced with a fork but still hold their shape. The tops should be golden and crisp. Pro tip: if the filling browns too fast, just tent with foil. Let them cool for 5 minutes before serving—that filling is lava-hot!

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Tips for Perfect Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Want bakery-level results every time? Here are my hard-earned secrets:

Pick firm apples—Honeycrisp or Granny Smith won’t turn to mush
Taste your apples first—reduce sugar if they’re very sweet
Toast those pecans for 5 minutes first for extra crunch
Keep an eye after 25 minutes—applies continue cooking as they cool
No corer? Use a melon baller to scoop out seeds carefully

Remember: slightly underbaked is better than overbaked—you want that perfect tender-but-not-mushy bite!

Serving Suggestions for Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Oh, the possibilities! These baked apples are delicious on their own, but a little extra something takes them over the top. My absolute favorite way? A scoop of vanilla ice cream melting into the warm cinnamon filling—pure heaven. For breakfast (yes, breakfast!), try them with Greek yogurt and a drizzle of honey. Feeling fancy? A caramel sauce swirl makes them company-worthy. Kids love them with whipped cream, and I won’t judge if you eat one straight from the baking dish like I sometimes do!

Storing and Reheating Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Got leftovers? (Lucky you!) These keep beautifully in the fridge for up to 3 days—just pop them in an airtight container. When you’re ready for round two, reheat gently in the microwave at 50% power for 1-2 minutes or in a 300°F oven for 10 minutes until warmed through. The filling might soften a bit, but they’ll still taste amazing. Pro tip: If you’re planning ahead, you can prep the apples and filling separately, then assemble and bake when needed—so easy!

Nutritional Information for Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Each stuffed apple comes in at about 220 calories, with a good dose of fiber from the oats and apples. Keep in mind these are just estimates—your exact numbers will depend on apple size and brands used. But hey, when something tastes this good and gives you 6g of fiber, that’s what I call a win-win!

FAQs About Baked Cinnamon Sugar Apples Stuffed with Oats and Pecans

Can I use walnuts instead of pecans?
Absolutely! Walnuts work just as well—they give a slightly earthier flavor. I’ve even used almonds in a pinch. Just chop them to about the same size as the pecans so they mix evenly into the filling.

How long do leftovers last?
They’ll keep beautifully in the fridge for 3 days in an airtight container. The texture softens a bit, but they still taste amazing reheated. My husband actually prefers them cold the next morning with his coffee!

Can I make these ahead for a party?
Yes! Prep the apples and filling separately up to a day in advance. Store the cored apples in lemon water to prevent browning, then stuff and bake them 30 minutes before serving—your guests will love the fresh-from-the-oven smell.

Why add water to the baking dish?
That little bit of water creates steam that keeps the apples juicy while baking. Trust me—I forgot it once and ended up with dry, sad apples. Never making that mistake again!

Share Your Experience

Did you make these baked apples? I’d love to hear how they turned out! Leave a comment or rating below—your tips might help fellow bakers too! You can also find more delicious recipes on our Pinterest page.