Baked Apples

These baked apples are a simple, delicious fall dessert. The soft, juicy apples contrast beautifully with a crisp brown sugar and cinnamon topping.

Baked apples

This baked apple recipe might be my ideal fall dessert. It’s simpler to make than apple pie, apple cake, or even apple crisp, but it checks all the same apple-y, cinnamon-y boxes. It also shows off the natural shape and color of the apples, which I really love. When I nestle a couple of these baked apples into a bowl with a scoop of vanilla ice cream, they look so fresh and festive…and they taste amazing, too.

I’ve made this baked apple recipe a few times this season already, and I’m still excited to make it a few more. If you’re looking for a cozy fall treat to enjoy in the next few weeks, I can’t recommend it enough. Happy baking, friends!

Baked apple recipe ingredients

Baked Apple Recipe Ingredients

I mentioned these baked apples were simple, right? To make them, you only need 8 ingredients:

  • Apples, of course! I recommend using crisp, firm apples for this recipe. Honeycrisp work really well, as do Pink Lady and Gala.
  • Whole rolled oats – The toasty oats are one of my favorite parts of my apple crisp (and peach crisp!), so I knew I wanted to use them in the topping for my baked apples too.
  • Almond flour and crushed walnuts – They add richness and nutty flavor to the topping. If you don’t have walnuts on hand, chopped pecans would be a lovely swap.
  • Brown sugar – It sweetens the topping.
  • Apple Pie Spice – For warm, spiced autumn flavor. I use a homemade blend of cinnamon, nutmeg, ginger, and cardamom, but a store-bought blend or plain cinnamon would also do the trick.
  • Coconut oil – Some firm, some melted. The firm coconut oil helps the topping clump together, and the melted coconut oil helps the apples become moist and tender as they bake.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Oat crumble topping in glass bowl with wooden spoon

How to Make Baked Apples

Once you assemble your ingredients, this recipe is super easy to put together.

First, make the topping. Combine the oats, almond flour, walnuts, brown sugar, apple pie spice, and salt in a small bowl. Use your hands to work in the firm coconut oil.

Apple halves with seeds scooped out

Next, prepare the apples. Cut them in half lengthwise and use a small spoon to scoop the seeds out of each half. Carve out the center of the halves a little more to form a small cavity in each one.

Then, pre-bake the apples. Rub the halves all over with melted coconut oil and place them in a baking dish. Cover the dish with foil and bake at 375°F for 10 minutes so that the apples start to soften.

Finally, bake again! Uncover the apples and pile them with the topping. Drizzle the topping with a little more melted coconut oil and bake for another 20 minutes or so, until the apples are tender and the topping is crisp.

Serve with vanilla ice cream, and enjoy!

Cinnamon baked apples in bowl with vanilla ice cream

Best Baked Apples Tips

  • The more topping, the better. As the apples bake, they become tender and juicy in the oven. To make them into a satisfying dessert, you need a good amount of crispy topping to balance out the soft fruit. When you’re adding the topping to the apples, don’t be afraid to heap it on. The more, the better, if you ask me.
  • Be generous with the coconut oil when you’re coating the apples. It ensures that the apples become soft and juicy in the oven (not dry!), so make sure to get it on all sides of the fruit.
  • The timing will depend on the apples that you use. There are two bake times in this recipe: the initial 10-minute bake without the topping, and the 20-minute bake with the topping. Always cover and bake the apples for a full 10 minutes without the topping, but once you add it, the time will vary. If you have small apples, start checking them 15 minutes into the second bake. If you have larger apples, expect them to take a little longer. You’ll know they’re ready when the apples are soft and the topping is crisp.

Baked apples recipe

More Favorite Fall Desserts

If you love this baked apple recipe, try one of these seasonal treats next:

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Baked Apples

rate this recipe:
5 from 17 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves 4
These cinnamon baked apples are a delicious fall dessert! They're fantastic with a scoop of vanilla ice cream. Substitute dairy-free ice cream if you're vegan, or top them with a dollop of my coconut whipped cream instead.


  • ½ cup + 2 tablespoons whole rolled oats
  • ½ cup almond flour
  • cup brown sugar
  • ¼ cup crushed walnuts
  • ½ teaspoon Apple Pie Spice, or cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup firm coconut oil
  • 4 apples, cored and halved
  • Melted coconut oil, for drizzling
  • Vanilla ice cream, for serving


  • Preheat the oven to 375°F.
  • Make the topping: In a small bowl, combine the oats, almond flour, brown sugar, walnuts, apple pie spice, and salt. Use your hands to work in the firm coconut oil until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.
  • Use a spoon to scoop out a bit of the center of each apple half. Place in an un-greased baking dish large enough to hold the apples. Drizzle with melted coconut oil and rub it all over the apples. Cover with foil and bake for 10 minutes. Uncover and top each half with generous spoonfuls of the topping. Drizzle a little more coconut oil on top and bake for 20 minutes, or until the apples have softened and the topping is crisp.
  • Let cool slightly and serve with vanilla ice cream.


Note: if you have extra topping left over, store it in the fridge for up to 1 week or in the freezer after that.


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Rate this recipe (after making it)

  1. Kaylyn

    Can you prebake the apples ahead of time and then finish it off the next day or that evening?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kaylyn, we haven’t tested this, but I think it would work well!

  2. Marta

    5 stars
    Went apple picking last weekend and have TONS of apples. (Even after giving some away) I was so impressed with this recipe. It was easy to follow and they were so yummy, my daughter gobbled it up! I didn’t expect them to expand in the oven. Kind of like what happens with you put a marshmallow in the microwave- ha!
    Anywho, I recommend this recipe. I used 3 types apples and they were all perfect. Even without ice cream.
    Thank you for sharing this new favorite recipe!

  3. Meena R

    Can I use all-purpose flour instead of almond flour? If so, would it be the same amount?

    • Jeanine Donofrio

      Hi Meena, you can, in the same amount – if the mixture is dry when you crumble it together, just add a few drizzles of water.

  4. Rebecca Shapiro

    Can you substitute brown sugar? Maybe coconut sugar or maple syrup?

    • Jeanine Donofrio

      Hi Rebecca, you can use coconut sugar, it’ll be a little more crumbly, if the mixture isn’t sticking together add just a tiny bit of water. Maple might make this mixture too wet.

  5. Debby

    Can you use butter flavored shortening instead of coconut oil?

    • Jeanine Donofrio

      Hi Debby, I’d use just regular unsalted butter if you didn’t want to use coconut oil.

  6. Nicole

    This looks amazing! Can’t wait to try it! What can I use instead of the coconut oil?

    • Jeanine Donofrio

      Hi Nicole, I’d use butter.

  7. Maureen

    Looks absolutely delicious…making these this weekend! Thanks for a great and delicious looking recipe!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.