Erin’s Recipe Rundown
I adore apple season. While pies, crisps, and cobblers are always crowd-pleasers, there are times when a plain baked apple is exactly what I want. No crust, no fuss—just tender apples filled with a brown sugar, oat, and pecan mixture, finished with a scoop of vanilla ice cream and a silky maple sauce.
This is an easy, light autumn dessert that looks elegant but is naturally gluten-free when you use gluten-free oats. It’s perfect for a cozy family night or for serving guests who appreciate simple, seasonal flavors.
Why you’ll love this: The recipe feels special but comes together quickly. Butter, orange zest, and warming spices deepen the apple flavor, and the maple sauce and ice cream add a deliciously indulgent finish. The texture contrast between soft baked apple and crunchy pecan-oat filling is especially satisfying.
Top tip: I prefer Granny Smith apples because their tartness and firm flesh hold up well during baking. If you like a milder sweetness, try Honeycrisp or Pink Lady. I often peel the apples for a tender, spoonable bite.
xoxo erin
Featured Comment
From Jess: “These were absolutely fantastic — thank you for the helpful tips and tricks. I loved these apples!”
1 more comments
You might also enjoy recipes that highlight fall fruit and warm spices, such as poached pears, apple compote, or a classic gluten-free apple crisp.
Ingredients You’ll Need
Below are notes on key ingredients for these baked apples. Jump to the recipe card further down for exact measurements and full directions.
- Apples: Granny Smiths offer a bright, tart contrast to the sweet filling and hold their shape well. Alternatives include Honeycrisp or Pink Lady.
- Pecans: Toast and finely chop pecans to enhance their flavor and add a crisp bite. Pre-chopped toasted pecans from the store save time.
- Cranberries: Finely chopped dried cranberries add a pleasant tart chew. Choose unsweetened dried cranberries if you prefer less sugar.
- Orange zest: A touch of fresh orange zest brightens the filling and balances the spices—don’t skip it.
- Oats: Use certified gluten-free rolled oats to keep the recipe gluten-free.
- Maple syrup: Real maple syrup lends depth to the sauce; it’s worth choosing good-quality maple for best flavor.
How to Make Baked Apples
Here’s an overview of the steps. The full recipe with measurements and timing follows.
Prepare the apples: Trim a thin slice from the bottom of each apple so they sit flat. Cut off and reserve the tops, then peel and core the apples, leaving about a 1½-inch well. Arrange the apples in a baking dish.
Make the filling: Combine the filling ingredients—butter, brown sugar, oats, pecans, dried cranberries, orange zest, salt, and warm spices—until evenly mixed. Spoon the mixture into the cored apples, packing it in, and place the reserved tops back on as lids.
Bake: Whisk together the sauce ingredients (melted butter, maple syrup, and apple cider) and pour around the apples. Bake, basting with the sauce every 10 minutes, until the apples are tender but still hold their shape. If the sauce thickens too much, add a splash of cider to thin it.
Serve: Spoon warm sauce over each apple and top with vanilla ice cream or a dairy-free alternative. The contrast of warm apple and cold ice cream is irresistible.
Baked Apples (Gluten-Free!)
20
40
1
Comments
Ingredients
- 6 large Granny Smith apples
For the Filling:
- 4 tablespoons butter, softened
- ⅓ cup brown sugar
- ⅓ cup dried cranberries, finely chopped
- ⅓ cup toasted pecans, finely chopped
- ⅓ cup gluten-free rolled oats
- 1 teaspoon orange zest
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Sauce:
- 2 tablespoons butter, melted
- ⅓ cup maple syrup
- ½ cup apple cider
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or any pan that fits six apples without crowding.
Prepare the apples
- Trim a thin slice from the blossom end of each apple so it sits flat. Cut about ½ inch off the top and reserve the caps.
- Peel the apples for a softer final texture.
- Core each apple with a melon baller or small paring knife, leaving about a 1½-inch well. Place the apples in the baking dish.
Make the filling
- Stir together softened butter, brown sugar, chopped cranberries, toasted pecans, oats, orange zest, salt, cinnamon, and nutmeg until well combined.
- Spoon the filling into each apple, pressing it down and mounding any extra on top. Replace the reserved apple caps.
Bake the apples
- Whisk together melted butter, maple syrup, and apple cider. Pour the sauce into the dish around the apples.
- Bake for 35–40 minutes, basting the apples with the sauce every 10 minutes. Apples are done when a toothpick slides in easily but they still hold their shape. If the sauce reduces too much, add a few tablespoons of cider to thin it.
- Serve warm with a spoonful of sauce and a scoop of vanilla ice cream or a dairy-free alternative.
Notes
Gluten-Free: Use certified gluten-free rolled oats to ensure the recipe remains gluten-free.
Dairy-Free: Substitute dairy-free butter for both the filling and the sauce if needed.
Nut-Free: Omit pecans and increase oats to 1/3 cup for a nut-free version.
Make ahead: Core and peel the apples, prepare and stuff them, then cover and refrigerate up to 4 hours before baking. Prepare the sauce just before baking.
Storage: Store leftover baked apples in an airtight container in the refrigerator for up to 3 days. Rewarm in a 375°F oven for 10–15 minutes or heat briefly in the microwave before serving.
Freezing: Freezing is not recommended, as it can alter the apples’ texture.
Nutrition
| Carbohydrates: 61 g
| Protein: 2 g
| Fat: 16 g
| Fiber: 6 g
| Sugar: 49 g
This post was originally published in September 2023 and updated with new photos and instructions in October 2025.