Healthy Baked Cinnamon Apples
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My healthy Baked Cinnamon Apples, filled with crunchy oats and nuts, are simply irresistible and perfect for home cooks looking for an easy and fine-dining-style dessert. I make them with pantry staples, and they’re ready in just 45 minutes. This is one recipe you’ll definitely want to save in your cookbook!
I love apples! They’re packed with healthy nutrients and are amazingly versatile. They can be transformed into pies, like this pumpkin apple pie, fruit purees, healthy vegan pancakes, nutritious smoothies like this apple carrot smoothie. The naturally sweet juices make them the perfect base for so many delicious desserts, like my irresistible cinnamon-baked apples recipe I’m going to show you how to make today.
I’ve made baked apples a hundred times, and my husband’s mouth still drools every time they come out of the oven. Ha! The smell of warm cinnamon and the juicy texture of baked apple combined with the crunchy streusel-like center always brings me back to my grandma’s kitchen. And while nothing truly beats grandma’s cooking, this easy 45-minute vegan version is just as tasty and a whole lot healthier.
👩🏽🍳 Why I Love This Recipe
Alright, let me tell you, these baked cinnamon apples are a total win in my house. I made them once just trying to use up a few apples that were starting to look a little too “well-loved” and now my boys ask for them all the time. The smell alone gets them running into the kitchen like I’ve just baked a cake. My husband swears it’s one of the best desserts I’ve ever made, which is hilarious because it’s also one of the easiest. They all stand around waiting while it cools, pretending they’re being patient, but we all know the ice cream is coming out next.
This recipe is one of those things that looks like it took a lot of work, but really, you just core the apples, mix up some oats, nuts, coconut sugar, and cinnamon, and stuff it in. That’s it. It’s like a shortcut version of a fancy dessert you’d get at a restaurant, but made with stuff I already had in the pantry. No crusts to roll, no mixers, no drama. I even let my kids help, one scoops the filling, another sneaks the pecans, and the third just wants to be in charge of “quality control.” It all bakes together in about 30 minutes and smells amazing the whole time.
I love that it’s plant-based and secretly healthy, I’ve served it with vanilla ice cream, coconut whipped cream, or just straight from the baking dish when we couldn’t wait. Plus, the leftovers? If there are any, I eat them cold for breakfast the next day with coffee. So, this is a sign you must give it a try!
🥘 Ingredients
These healthy baked apples are super simple to make and use ingredients I almost always have in my kitchen. Here’s what I use:
Apples: I like to use firm apples like Honeycrisp or Fuji they are perfect for baking. I just core them and leave the skin on to keep things easy.
Oats: Rolled oats give the filling that nice chewy texture.
Pecans: I chop up a few pecans for crunch. They add a nutty bite that makes the center taste almost like a streusel.
Coconut sugar: This is my go-to sweetener for this recipe. It has a caramel-like flavor without being too sweet.
Molasses: Just a little molasses gives the filling a deep flavor.
Cinnamon and salt: Can’t skip the cinnamon! It gives the whole dessert that classic apple pie smell.
Vanilla: I add a splash of vanilla extract to boost the flavor in the filling.
🔪 How To Make
This is a pretty simple recipe, and the first thing you’ll want to do is prep the apples. Here’s how I do it:
Trim the ends: I slice a little off the top and bottom of each apple so they sit flat and have a nice opening for the filling.
Core the apples: I use a spoon or a small paring knife to carefully scoop out the center of each apple. I make sure to leave enough around the edges so they hold their shape while baking.
Place the apples: I set the cored apples on a parchment-lined baking sheet so they’re standing upright and ready to be filled.
Mix the filling: I add the oats, chopped pecans, coconut sugar, molasses, cinnamon, vanilla, and a pinch of sea salt to a small bowl. Then I stir everything together until it’s evenly combined and crumbly.
Fill the apples: I spoon the oat mixture into each apple, pressing it down gently so the filling is packed in.
Bake: I pop the baking sheet into the oven at 350°F and let them bake for about 30 minutes.
Top and serve: I let the apples cool just a bit, then scoop some vanilla ice cream right on top.
💭 Expert Tips
My #1 Secret Tip for making these baked cinnamon apples is to choose firm apples that hold up in the oven. I’ve tried softer ones before, and they turned to mush, lesson learned! Now I always reach for Honeycrisp or Pink Lady, and the texture comes out perfect every single time.
Other Tips To Keep In Mind:
- Don’t skip the sea salt: Just a pinch brings out all the sweetness and adds balance to the warm cinnamon and molasses flavors.
- Use a melon baller to core the apples: It’s so much easier than using a knife or spoon, and you get a nice even cavity for stuffing.
- Watch your baking time: Every oven is a little different. I start checking around the 30-minute mark, the apples should be tender but not falling apart.
- Double the filling: Trust me, I always make extra and sprinkle it over yogurt, oatmeal, or even toast the next day. It’s that good.
📖 Variations
These baked cinnamon apples are one of my favorite treats when I want something sweet without a ton of work, and the best part is how easy they are to play around with.
Add raisins or chopped dates: When I want a little extra sweetness and chew, I toss a few raisins or chopped dates into the oat mixture before stuffing the apples.
Use almond butter or peanut butter: Sometimes I’ll stir a tablespoon of almond butter into the filling for a richer and nutty flavor my kids love.
Top with granola instead of oats: If I’m short on time, I’ll skip mixing the filling and just sprinkle granola into the apples. It’s quick, crunchy, and still delicious.
Make it chocolatey: I’ve added a few mini dairy-free chocolate chips into the center for dessert nights, and they melt into the filling, so good with a scoop of vanilla ice cream on top!
🍽 Serving Suggestions
These healthy baked cinnamon apples are super satisfying all on their own. That warm apple with the nutty filling and a scoop of ice cream or a swirl of whipped cream? Total treat. My husband gets a little wild with his and drizzles on chocolate sauce or my vegan caramel sauce, then tops it off with a handful of homemade high protein granola for extra crunch. He’s not messing around!
If you’re planning to pour yourself a little something with these warm cinnamon apples, I’ve got a few fun ideas! I like to serve them with a chilled glass of creamy vegan horchata, or when I really want to treat myself, I go for my vegan eggnog or my friend’s famous Puerto Rican vegan Coquito. They’re all super smooth, a little sweet, and just right with that baked apple goodness.
🧊 Storage Directions
Refrigeration: I store any leftovers in an airtight container in the fridge. They stay good for about 3 to 5 days, but honestly, they never last that long in my house!
Freezing: Yes, you can freeze them! I let them cool completely, then wrap each one in parchment and store in a freezer-safe bag. They keep well for up to 3 month.
Reheating: When I want to warm them up again, I either pop them in the microwave for a minute or reheat them in the oven at 350°F for about 10 minutes.
❓Recipe FAQs
Do I need to peel the apples first?
Not at all. I actually like to leave the peel on, it saves time, and the skin gives a nice texture after baking. Plus, there’s extra fiber in there, so it’s a little health boost too. Just give them a good scrub before you start.
How do I keep the apples from tipping over while baking?
Here’s my little trick; I slice a tiny bit off the bottom of each apple to make a flat base. It helps them sit steady on the pan so they don’t wobble or spill while baking. Makes stuffing way less stressful too!
Can I use something other than pecans in the filling?
Of course. I’ve used chopped walnuts, slivered almonds, even sunflower seeds when one of the kids had a nut allergy at a playdate. It’s really flexible, so just use what you’ve got or whatever your family prefers.
🥣 More Vegan Dessert Recipes!
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📋 Recipe
Healthy Baked Cinnamon Apples
My healthy Baked Cinnamon Apples, filled with crunchy oats and nuts, are simply irresistible and perfect for home cooks looking for an easy and fine-dining-style dessert. I make them with pantry staples, and they’re ready in just 45 minutes. This is one recipe you’ll definitely want to save in your cookbook!
Servings: 4
Calories: 196kcal
Ingredients
- 4 apples , see note
- ½ cup oats , gluten-free if needed
- 2 tablespoons chopped pecans
- 2 tablespoons coconut sugar
- 1 teaspoon molasses
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- Vanilla ice cream to top optional
Instructions
- Preheat oven to 350 F/ 175 C.
- Core the apples and place on a parchment lined baking sheet.
- Mix the oats, pecans, sugar, molasses, cinnamon, vanilla and salt in a bowl until combined and crumbly.
- Fill the apples with the mixture.
- Bake for 30 minutes until browning and the soft to the touch.
- Allow to cool a bit then serve with vanilla ice cream if preferred!
Notes
- My #1 Secret Tip for making these baked cinnamon apples is to choose firm apples that hold up in the oven. I’ve tried softer ones before, and they turned to mush, lesson learned! Now I always reach for Honeycrisp or Pink Lady, and the texture comes out perfect every single time.
- Don’t skip the sea salt: Just a pinch brings out all the sweetness and adds balance to the warm cinnamon and molasses flavors.
- Use a melon baller to core the apples: It’s so much easier than using a knife or spoon, and you get a nice even cavity for stuffing.
- Watch your baking time: Every oven is a little different. I start checking around the 30-minute mark, the apples should be tender but not falling apart.
- Double the filling: Trust me, I always make extra and sprinkle it over yogurt, oatmeal, or even toast the next day. It’s that good.
Nutrition
Calories: 196kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 278mg | Fiber: 6g | Sugar: 25g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
