It’s hard to believe it’s September, and this week has definitely felt more like summer than the start of fall. But despite that, the apples are out at the farm, and the picking is easy. So besides eating plain apples, or apples with sharp cheddar cheese, or apples with peanut butter, I’m indulging with some baked apples. These apples are baked until soft and coated with gooey sugar, oats and walnuts, and spiced with cinnamon. They’re a breeze to make (although I’d recommend an apple corer to make it even easier), and most of the time it takes is in the oven. These are the perfect dessert to welcome the beginning of fall.
Serves 3 (although you can easily adjust the amounts for any number)
- 3 apples, cored (I used Honeycrisp)
- 3 Tbsp unsalted butter
- 3 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 2 Tbsp quick-cooking oats (optional)
- 1/4 cup walnuts (or pecans)
Preheat oven to 350°F. Grease an 8×8″ pan (or big enough to hold however many apples you’re making) with cooking spray.
Place the cored apples in the pan. Press half a Tablespoon of butter into the bottom half of the center of each apple.
Mix the sugar, cinnamon, and oats together. Spoon 2 Tablespoons of the mixture into the center of each apple. Top each apple with the remaining 1/2 Tablespoon of butter. Top with nuts (it’s fine for them to fall off the apples, you’ll just scoop them on top when the apples are finished baking).
Bake the apples for 25-35 minutes, depending on how soft you like your apples (I think 33 minutes is the perfect amount). Top with vanilla ice cream and serve immediately.