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Four honey almond baked apples in a baking dish with almond-oat filling and honey drizzle on a wooden table

Honey Almond Baked Apples with Toasted Oat Crumble

Whole apples cored and stuffed with a honey-almond-oat filling, baked until tender and served warm.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 4 medium apples (Honeycrisp or Gala), cored leave the bottom 3/4 inch intact
  • 1/4 cup sliced almonds
  • 1/4 cup old-fashioned rolled oats
  • 3 tbsp honey, plus extra for drizzling
  • 2 tbsp unsalted butter, softened
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 1/2 cup water or apple juice for the bottom of the baking dish

Method
 

  1. Heat the oven to 190C/375F and lightly grease a 9x13-inch baking dish.
  2. Core each apple from the top down, stopping about 3/4 inch from the bottom so the cavity holds the filling without leaking.
  3. 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.
  4. In a mixing bowl, stir together the almonds, oats, softened butter, honey, cinnamon and salt until the mixture clumps together.
  5. Pack the filling into each apple cavity, mounding any extra on top.
  6. Stand apples upright in the baking dish and pour the water or apple juice around the base.
  7. 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.
  8. 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.