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Honey almond baked apples are whole apples cored, stuffed with a buttery almond-oat filling, and baked at 190C/375F until the skins wrinkle and a paring knife slides into the center with no resistance.
I started making these on cold Sunday afternoons when I wanted something warm but didn’t want to turn on the mixer. Cored apples, a quick almond-oat mix, into the oven they go.
The filling is simple. Sliced almonds, rolled oats, honey and butter, pressed into the cavity so it toasts on top while the apple softens underneath.
Don’t core all the way through the bottom. I’ve done it once, the filling leaked out and burned onto the pan before the apples were even tender.
Serve them warm with a scoop of vanilla ice cream or plain yogurt, whichever you have on hand.
Why You’ll Love This Recipe
- Uses one bowl for the filling and one dish for baking
- Ready in under an hour with mostly hands-off oven time
- Naturally gluten free with certified gluten-free oats
- Works as breakfast, dessert or a holiday brunch side
Ingredient Notes
- Apples: Honeycrisp or Gala hold their shape well during baking. Skip Red Delicious, it turns mealy in the oven.
- Sliced almonds: Sliced almonds toast faster and spread through the filling better than whole ones. Chopped walnuts or pecans work as a swap.
- Honey: Any liquid honey works, clover or wildflower both fine. Swap in maple syrup for a vegan version.
- Butter: Unsalted butter softened at room temperature blends into the filling easiest. Coconut oil works for a dairy-free version.
- Rolled oats: Old-fashioned rolled oats keep some bite after baking. Instant oats go mushy, so avoid them here.
- Cinnamon: Ground cinnamon adds warmth without overpowering the honey. A pinch of nutmeg is a good add-on, not a replacement.
Honey Almond Baked Apples with Toasted Oat Crumble
Ingredients
Method
- Heat the oven to 190C/375F and lightly grease a 9x13-inch baking dish.
- Core each apple from the top down, stopping about 3/4 inch from the bottom so the cavity holds the filling without leaking.
- Score a shallow line around the middle of each apple's skin with a paring knife, this keeps the skin from splitting as it bakes.
- In a mixing bowl, stir together the almonds, oats, softened butter, honey, cinnamon and salt until the mixture clumps together.
- Pack the filling into each apple cavity, mounding any extra on top.
- Stand apples upright in the baking dish and pour the water or apple juice around the base.
- Bake for 35 to 40 minutes, basting once with pan juices halfway through, until a paring knife slides into the center with no resistance and the skins have wrinkled.
- Drizzle with extra honey and let apples rest 5 minutes before serving warm.
Notes
- Don't core all the way through the bottom, the filling will leak out and burn on the pan.
- Use apples of similar size so they finish baking at the same time.
- Let apples rest 5 minutes after baking, the filling sets slightly and holds together better when serving.
Tips for Success
- Core apples with a paring knife or apple corer, stopping about 3/4 inch from the bottom so filling doesn’t leak out.
- Toast the almonds in a dry skillet for 2 to 3 minutes before mixing them in, this deepens the nutty flavor.
- Score a shallow line around each apple’s middle so the skin doesn’t split and push the filling out while baking.
- Baste apples with the pan juices halfway through baking so the exposed filling doesn’t dry out or burn on top.
- Check doneness with a paring knife instead of a fork, it should slide into the center with no resistance.
Variations
- Swap almonds for chopped pecans or walnuts and add a pinch of nutmeg for a deeper, more autumnal flavor.
- Make this vegan by using coconut oil instead of butter and maple syrup instead of honey in the filling.
- Stuff apples with dried cranberries and orange zest alongside the almonds for a tart, citrusy variation on the classic.
Storage and Reheating
Store leftover baked apples covered in the fridge for up to 4 days. The filling stays intact if you keep them upright in an airtight container.
Reheat in a 160C/325F oven for 10 to 15 minutes, or microwave a single apple for 30 to 45 seconds until warm through. Cover with foil in the oven so the tops don’t dry out.
You can freeze baked apples for up to 2 months. Thaw overnight in the fridge before reheating, though the texture softens a bit more after freezing.
Serving Suggestions
Vanilla ice cream or a spoonful of plain Greek yogurt is my go-to, the cold against the warm apple works every time. A drizzle of extra honey and a few toasted almonds on top bring back some crunch.
For breakfast, spoon one over a bowl of oatmeal or serve it alongside crisp bacon. For a holiday table, line them up on a platter with a small pitcher of warm honey on the side.
FAQ
Why are my honey almond baked apples still hard in the middle?
Your apples probably need more time, or you picked a firmer variety. Granny Smith and other dense apples can take 45 minutes instead of 35. Test doneness with a paring knife instead of a fork, it should slide into the center with no resistance when the apples are ready.
Can I use walnuts or pecans instead of almonds in this recipe?
Yes, chopped walnuts or pecans work well in honey almond baked apples and add a slightly earthier flavor. Toast them for 2 to 3 minutes in a dry skillet first so they don’t turn soft in the oven. Use the same amount, about 1/4 cup, so the filling holds together the same way.
Can I make honey almond baked apples ahead of time and reheat them?
Yes, bake them up to 2 days ahead and store covered in the fridge. Reheat in a 160C/325F oven for 10 to 15 minutes, or microwave one apple for 30 to 45 seconds until warm through. The filling stays intact and the apples don’t dry out if you cover the dish with foil.
What goes well with honey almond baked apples?
Vanilla ice cream or a spoonful of plain Greek yogurt is my go-to, the cold and warm contrast works well against the soft apple. A drizzle of extra honey and a few toasted almonds on top add crunch back. For breakfast, spoon them over oatmeal or serve alongside crisp bacon.
Are honey almond baked apples gluten free?
Yes, honey almond baked apples are naturally gluten free as long as you use certified gluten-free rolled oats. Regular oats are often processed in facilities that also handle wheat, so check the label if you’re baking for someone with celiac disease. Almonds, honey and butter are all naturally gluten free.
What’s the difference between baked apples and apple crisp?
Baked apples like this one keep the fruit whole and stuff the filling inside a cored cavity, so each person gets their own apple. Apple crisp slices the fruit and layers it under a crumble topping in one dish. Baked apples also bake faster, usually 35 to 40 minutes versus 45 minutes or more for a crisp.
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