📝 About This Recipe
This quintessential autumn dessert captures the nostalgic essence of a harvest kitchen, filling your home with the intoxicating aroma of cinnamon and warm sugar. We use firm, tart apples hollowed out and stuffed with a buttery blend of toasted pecans, oats, and pure maple syrup for a texture that is tender yet satisfyingly crisp. It is a lighter, sophisticated alternative to apple pie that celebrates the fruit's natural elegance and seasonal sweetness.
🥗 Ingredients
The Apples
- 4 large Honeycrisp or Granny Smith Apples (firm and uniform in size)
- 1 tablespoon Lemon Juice (to prevent browning)
The Spiced Stuffing
- 1/2 cup Old-Fashioned Rolled Oats (not instant oats)
- 1/3 cup Pecans (finely chopped)
- 1/4 cup Dark Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (preferably freshly grated)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Salt (fine sea salt)
- 3 tablespoons Unsalted Butter (cold, cut into small cubes)
- 2 tablespoons Dried Cranberries or Raisins (optional for extra texture)
The Baking Liquid
- 1/2 cup Apple Cider (or water if cider is unavailable)
- 2 tablespoons Pure Maple Syrup (Grade A Amber)
- 1 piece Cinnamon Stick
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position the oven rack in the center for even heat distribution.
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2
Wash and dry the apples. Using a sharp paring knife or an apple corer, remove the core of each apple, stopping about half an inch from the bottom to create a 'well' for the filling.
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3
Use a small metal spoon to widen the center cavity to about 1 inch in diameter, ensuring you remove all the seeds and the fibrous core.
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4
Lightly brush the exposed interior of the apples with lemon juice to keep the flesh bright and prevent oxidation.
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5
In a medium mixing bowl, combine the rolled oats, chopped pecans, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well blended.
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6
Add the cold, cubed butter to the oat mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks crumbly and moist.
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7
Fold in the dried cranberries or raisins if you are using them for an extra burst of tartness.
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8
Place the prepared apples in a baking dish just large enough to hold them comfortably without touching (an 8x8 inch glass dish works perfectly).
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9
Generously pack the oat and nut mixture into the cavity of each apple, mounding it slightly over the top.
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10
In a small measuring cup, whisk together the apple cider and maple syrup. Pour this mixture into the bottom of the baking dish (not over the apples).
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11
Drop the cinnamon stick into the liquid in the pan to infuse the steam with spice.
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12
Bake for 45 to 50 minutes. The apples are done when they are tender enough to be easily pierced with a knife but still hold their shape.
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13
Every 15 minutes during baking, use a spoon to baste the apples with the juices from the bottom of the pan to keep them moist and glazed.
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14
Remove from the oven and let the apples rest in the pan for 5-10 minutes. The liquid will thicken into a light syrup as it cools slightly.
💡 Chef's Tips
Choose 'baking apples' like Honeycrisp, Braeburn, or Jonagold; they hold their structure much better than McIntosh or Gala which can turn to mush. To prevent the skins from bursting, use a knife to score a thin line around the circumference of the apple skin halfway up. If the topping starts to brown too quickly before the apple is soft, loosely tent the dish with aluminum foil. For a nut-free version, replace pecans with sunflower seeds or extra oats for that necessary crunch. Always ensure you don't cut all the way through the bottom of the apple, or your delicious filling will leak out into the pan.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality vanilla bean ice cream for a classic 'ala mode' experience. Drizzle the thickened pan juices over the top of the apples just before serving for an extra glossy finish. A dollop of lightly sweetened mascarpone or Greek yogurt provides a sophisticated, creamy tang that balances the sugar. Pair with a glass of chilled dessert cider or a warm cup of Earl Grey tea. Top with a sprig of fresh mint or a dusting of powdered sugar for a professional restaurant-style presentation.