Desserts · OUBELLA KITCHEN

Cinnamon Baked Apples with Oat Walnut Filling

Name: Cinnamon Baked Apples with Oat Walnut Filling
Yield: 4 servings
Ingredients: 4 medium apples, about 6 oz each (170 g); ½ cup old-fashioned rolled oats (45 g); ¼ cup chopped walnuts (30 g); 2 tbsp packed light brown sugar; 1 tsp ground cinnamon; 2 tbsp unsalted butter, melted; ½ cup water (120 ml), for the baking dish

Baked apple halves turn a short list of ingredients into a warm dessert with a separate oat-and-walnut filling. Halving the apples gives the filling a broad surface and makes it easier to check the flesh for tenderness. A little water in the dish helps keep the base from drying while the topping bakes.

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About 55 min · 4 servings

Serving idea for Cinnamon Baked Apples with Oat Walnut Filling — Serving idea · AI illustration

Choose apples that hold their shape

Firm apples such as Honeycrisp or Braeburn are useful starting points for baking. Softer varieties can collapse sooner, while very large apples need extra time. Choose fruit of similar size and judge doneness with a knife rather than expecting every variety to finish at the same minute.

Wash the skins before cutting. Remove the core without scooping through the base; a shallow hollow keeps the filling in place. If an apple rocks, use a snug dish to support it instead of cutting deeply into the rounded skin.

Coat the filling evenly

Mix the dry ingredients before adding melted butter so the cinnamon is distributed throughout. Chop the walnuts small enough to sit comfortably in the hollows. Spread loose filling over the cut surfaces instead of packing a hard mound into the center.

Ingredients for Cinnamon Baked Apples with Oat Walnut Filling — Ingredients · AI illustration

Preparation for Cinnamon Baked Apples with Oat Walnut Filling — Preparation · AI illustration

Watch the topping and fruit separately

The oats can brown before a firm apple softens. A loose foil cover limits further browning while the fruit continues cooking. Pour the water around the apples, not over the topping, so the filling does not immediately wash into the dish.

If the dish dries during baking, carefully add a small splash of hot water at the edge. Follow your baking dish manufacturer's instructions about heat and temperature changes.

Serving and storage

Allow the dessert to stand before serving because the cooking liquid can be hotter than it looks. Two halves make one serving. The filling already contains sugar and butter, so taste the apples before deciding whether they need anything else.

Refrigerate leftovers within 2 hours, or 1 hour above 90°F, in a shallow covered container at 40°F or colder. Use within 3–4 days and reheat leftovers to 165°F. The topping will soften during storage.

Allergy note