Cinnamon Baked Apples

5 from 18 votes

This recipe for Cinnamon Baked Apples is made with a buttery toasted oat pecan mixture - it's the perfect dessert for fall brunch or dessert!

This post may contain affiliate links. Please read our disclosure policy.

This Cinnamon Baked Apples recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.

The recipe for these Cinnamon Baked Apples is so fresh, fabulous and perfect for fall! These are like individual apple cobblers that are perfect for kids. The apples get tender and juicy when they’re cooked and the toasted pecans on top give them a nice crunch.

Cinnamon Baked Apples with Oats & Pecans mixture on top and scoop of vanilla ice cream

Ingredients & substitutions

  • Apples: This is a delicious way to get the family to eat more fruit! When baked, the natural sweetness and flavor of the apples really shine through. Cut them in half, remove the seeds and fill.
  • Butter: I use Danish Creamery European Style Unsalted Butter in this recipe. It is made from a high quality cream in small batches and it has 85% butterfat. This adds an extra richness when compared to what traditional butter provides, and helps the filling stick together while baking.
  • Maple syrup: Used to naturally sweeten the pecan topping. Maple has a great woodsy and rich sweetness that is delicious to use in the fall. Honey would also work well.
  • Oats: Use rolled or old fashioned oats for this recipe. They keep their chewy texture when they are baked. Steel cut oats will be too tough, and in a pinch you can use quick oats.
  • Pecans: Chopped pecans add a great crunchy texture and nutty flavor. Walnuts would also work great.
  • Cinnamon: Cinnamon and apples go together so well! Feel free to add in a pinch of nutmeg or ginger as well if you like.
  • To serve: This baked apple dessert really comes alive when drizzled with some caramel sauce and finished with a scoop of vanilla ice cream.
Ingredients to make the recipe

How to make cinnamon baked apples

  • Add the Danish Creamery melted butter, maple syrup, oats, chopped pecans and cinnamon to a bowl.
  • Stir well until combined.
2 image collage to show the filling before and after mixing
  • Cut the apples in half and remove the core and seeds.
  • Spoon the oat and pecan filling in the middle of the apples.
2 image collage to show how to core the apples and then how to stuff them
  • Place in a baking dish with a little water to create steam in the oven.
  • Bake until the pecans are toasted and the apples are soft.
2 image collage to show the apples before and after baking
  • When they come out of the oven, you can cut them in half again if you’d like or in quarters and serve them with vanilla ice cream and caramel sauce.
Spoon with caramel sauce going over the cinnamon bakedapples

Tips for making baked apples

  1. Use a melon baller to easily remove the core of the apples. A sharp knife will also work well, but be careful not to cut all the way through.
  2. Don’t skip the water in the baking dish. The water will help to keep the apple skins from charring and sticking to the dish, and also help to soften them because of the steam created in the oven.
  3. Microwave the butter in 30 second intervals. Butter has a tendency to heat unevenly and sometimes the inside of the butter heats before the outside. To avoid any microwave eruptions, use a small bowl, heat in intervals and stir the butter with a spoon between intervals.
  4. Be careful not to overcook them. The cinnamon baked apples will take around 40 minutes to cook. If you overcook them they can become too soft. They should be crisp tender, but not mushy.
  5. Mix up the fillings. This oat and pecan filling is delicious, but you could easily add in some dried fruits like cranberries, or even some chocolate chips.

Frequently Asked Questions

What are the best apples to use?

Most apples will work well in this recipe, Gala and Fuji work really well as they retain their shape but get nice and soft inside. Honeycrisp, Granny Smith and Jonagold are all great choices too.

Can you freeze the baked apples?

When thawed the apples will release a lot of moisture and they become very mushy. It’s best not to freeze the apples. You can however freeze the buttery oat crisp topping if you make a lot of it.

Can you make them ahead of time?

These baked apples are best enjoyed as soon as they are made, as when left to cool they can brown and become mushy. You can make the filling a few days ahead of time and keep it covered in the fridge until ready to use.

Cinnamon Baked Apples with Oats & Pecans mixture on top and scoop of vanilla ice cream

These cinnamon baked apples are made with only 6 ingredients and are such a fun way to use fresh apples during the fall. The buttery pecan crisp topping adds a warmth and crunch to the baked apples that makes them feel like individual servings of apple crisp.

More apple desserts to try:

If you try this healthy-ish feel good Cinnamon Baked Apples recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Cinnamon Baked Apples

This recipe for Cinnamon Baked Apples is made with a buttery toasted oat pecan mixture – it's the perfect dessert for fall brunch or dessert!
5 from 18 votes
Servings 4 servings
Course Dessert
Calories 305
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • Preheat oven to 375°F. Fill an 8×8” or 8×11” baking dish with about 1-2 inches of water.
  • Remove the stem and core of apples with a melon baller or knife and spoon, making sure to leave the bottoms intact.
  • Place the melted butter, maple syrup, oats, chopped pecans and cinnamon in a small bowl. Stir to combine.
  • Fill each half apple with about ¼ cup of the filling and transfer to the prepared baking dish. Bake in the preheated oven until the apples are soft and the pecans are toasted, 35-40 minutes. Let cool for about 5 minutes before serving.
  • Drizzle caramel sauce on top right before serving, if desired.


Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. 
Substitutions: For best results, follow the recipe as is. However, to make this recipe gluten-free (for anyone with gluten-sensitivity or celiac disease) you can simply swap out the regular rolled oats for ones labeled  “gluten-free,” which eliminate the potential for oats to be cross-contaminated with wheat and barley.


Calories: 305kcal, Carbohydrates: 41g, Protein: 3g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 4mg, Potassium: 313mg, Fiber: 7g, Sugar: 26g, Vitamin A: 282IU, Vitamin C: 9mg, Calcium: 41mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

Rate and comment

Recipe Rating


  1. Have been trying to subscribe to you in the box on the right. Am not successful.
    Trying this way. Thank you