Discover why this is the best baked apples recipe! Tender apples are stuffed with brown sugar, oats, currants, and orange zest, then baked to caramelized perfection. A cozy, aromatic dessert that’s easy to make and perfect for fall.
Made with Ambrosia apples, this updated recipe truly makes the best baked apples. The fruit stays tender yet holds its shape beautifully, while the filling creates its own syrupy sauce as it bakes.
I’ve been making a version of this recipe ever since I started baking. It began as a simple baked apple inspired by my mom's fall tradition - just brown sugar and cinnamon - and has slowly evolved into the one I now make every year as soon as apple season begins.
Filled with oats, currants, and a touch of orange zest, these easy baked apples turn soft and caramelized in the oven. A drizzle of honey and a spoonful of my whipped homemade ricotta make them extra special - simple enough for a weeknight, yet elegant enough for guests.
Let's take a quick look at what to expect before we start baking.
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Quick Overview
- Prep Time: 15 minutes (includes coring and mixing the filling)
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
- Yield: 2 baked apples
- Serving Suggestions: Serve warm on a spoonful of whipped ricotta, drizzled with the caramel-like pan juices and a touch of honey. A sprinkle of roasted hazelnuts adds amazing texture contrast. You can also pair them with a dollop of yogurt or a scoop of vanilla ice cream.
Ingredients
- Apples: Choose a firm, sweet variety that holds its shape when baked. I love using Ambrosia apples for their honey-like flavor and creamy texture, but Honeycrisp, Fuji, or Pink Lady apples are also great choices.
- Currants: They add a lovely chew and a subtle tartness that balances the sweetness of the apples.
- Orange juice and zest: A little citrus brightens the filling and keeps the flavors lively.
- Brown sugar: Adds warmth and depth, and helps create that syrupy sauce at the bottom of the baking dish.
- Quick oats: For a light, comforting texture in the filling - think of it as a cross between granola and streusel.
- Cinnamon and nutmeg: Classic fall spices that bring a cozy aroma to the kitchen.
- Butter: A small pat on top melts into the filling as it bakes, creating a rich caramel-like sauce.
- Vanilla extract: Rounds out the flavors with a soft, sweet note.
- Dark rum (optional): Just a hint enhances the caramel tones and adds a little warmth.
- Coarse sugar and honey (for finishing): A touch of sparkle and sweetness creates the perfect finish.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Lightly coat two small baking dishes (one for each apple) with non-stick spray. You can also use a small baking dish.
- In a small bowl, combine 2 tablespoons (20 g) currants, ¼ cup (60 mL) orange juice, and ½ teaspoon (2 g) grated orange zest. Let the currants soak for about 5-10 minutes so they plump and absorb the citrus.
- Then, add 2 tablespoons (25 g) brown sugar, 2 tablespoons (15 g) quick oats, ¼ teaspoon (1 g) ground cinnamon, a pinch of nutmeg, ½ teaspoon (2.5 mL) vanilla extract, and ½ teaspoon (2.5 mL) dark rum (optional). Stir until combined - the mixture will be slightly loose and fragrant.
- Core 2 medium apples, leaving about ½ inch (1.25 cm) of apple at the bottom to form a cavity (a melon baller works well). Peel only the top half of each apple (this helps keep the apple intact while allowing the filling to soak into the flesh).
- Spoon the currant-oat mixture into each apple cavity, allowing it to settle naturally. Top each filled apple with ½ tablespoon (7 g) of room-temperature butter.
- Place apples in the oven and bake uncovered for 55-60 minutes, or until a knife slides into the apple easily, but the apple still holds its shape.
- Every 15 minutes, carefully baste the apples with the sauce that accumulates in the dish. If the sauce becomes too thick or the apples look dry, add 1-2 tablespoons (15-30 mL) more orange juice.
- During the last 5 minutes of baking, sprinkle a little coarse sugar over the peeled tops to give a crackly finish. For the final 1-2 minutes, move the oven rack to the upper third and switch on the broiler - watch closely so the tops caramelize but don't burn.
- Remove the apples and let them rest for 5 minutes before serving.
- Enjoy these baked apples warm with ricotta or ice cream, topped with their golden syrup and a sprinkle of toasted nuts for a bit of crunch.
Tips
- Choose the right apples: Firm varieties like Honeycrisp, Cortland, Ambrosia or Empire hold their shape well during baking.
- Core carefully: Leave about ½ inch of apple at the bottom to form a little "cup" for the filling.
- Keep it saucy: If the pan looks dry while baking, add a splash of orange juice or water to keep the sauce from thickening too much.
- Test doneness with a knife: It should slide in easily.
FAQ
Use an apple corer or melon baller and stop about ½ inch from the bottom. You want to create a deep cavity while keeping the bottom intact to hold your filling.
Absolutely! Try raisins, dried cranberries, chopped dates, or mini chocolate chips for different flavor profiles.
Replace butter with coconut oil or vegan butter substitute. Skip the whipped ricotta or use a dairy-free alternative.
More Cozy Apple Desserts to Try
Recipe Origins
When I was a teenager, my mom would often make baked apples in the fall. Her version was simple - just a sprinkle of brown sugar and cinnamon over a cored apple - but the aroma that filled our home was unforgettable.
Decades later, when I started making this baked apple recipe for my own kids, I added a streusel-style topping.
I first shared a lightly modified version of my mom’s recipe with all of you over ten years ago.
Since then, I've kept experimenting - adjusting flavors, playing with textures, and trying new apple varieties. This updated version, made with Ambrosia apples, has become my go-to. It's simple enough for a weeknight, yet special enough to share.
I hope you enjoy it as much as we do!
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this stuffed baked apples recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Best Baked Apples with Brown Sugar and Oats
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Ingredients
- 2 tablespoons currants 20 grams
- ¼-⅓ cup orange juice 60-80 ml, separated
- ½ teaspoon orange zest grated, 2 grams
- 2 tablespoons brown sugar 25 grams
- 2 tablespoons quick oats 15 grams
- ¼ teaspoon cinnamon 1 gram
- pinch nutmeg
- ½ teaspoon vanilla extract 2.5 mL
- ½ teaspoon dark rum optional, 2.5 mL
- 2 apples medium
- 1 tablespoon butter 15 grams, room temperature, divided
- coarse sugar optional
- honey optional, for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Position rack in the middle. Lightly coat two small baking dishes or a small baking dish with non-stick spray.
- Combine the currants, ¼ cup (60mL) orange juice, and orange zest in a small bowl and let sit for a few minutes.
- Add the brown sugar, oats, cinnamon, nutmeg, vanilla, and rum (if using) to the same bowl and mix until combined.
- Core the apples, leaving about ½ inch (1.25 cm) of apple at the bottom to form a cavity (a melon baller works well). Peel only the top half of each apple.
- Spoon the mixture into the apples, letting it fill the cavity naturally.
- Top each filled apple with ½ tablespoon (7 g) of room-temperature butter.
- Bake uncovered for about an hour or until the apples are tender but still hold their shape.
- Baste occasionally with the sauce that forms in the dish. If the sauce becomes too thick or the dish looks dry, add 1-2 tablespoons (15-30 mL) more orange juice to the bottom to keep things saucy.
- During the last 5 minutes of baking, sprinkle a little coarse sugar over the peeled tops to give a crackly finish. For the final 1-2 minutes, move the oven rack to the upper third and switch on the broiler - watch closely so the tops caramelize but don't burn.
- Let rest a few minutes before serving.
- To serve, place each apple on whipped ricotta, drizzle with the pan juices, and finish with a touch of honey.
Video
Notes
- Choose the right apples: Firm varieties like Honeycrisp, Cortland, Ambrosia or Empire hold their shape well during baking.
- Core carefully: Leave about ½ inch of apple at the bottom to form a little "cup" for the filling.
- Keep it saucy: If the pan looks dry while baking, add a splash of orange juice or water to keep the sauce from thickening too much.
- Test doneness with a knife: It should slide in easily.
Nutrition
I originally published this post on October 25, 2014, and republished it on October 10, 2016, and again on October 17, 2025 with updated content, photos and a video. Thanks for sharing.
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Ur pal val
A simple and healthy dessert…I love it!
Maria
Yes, and so easy to make. Thanks for stopping by 🙂