There’s a particular scent that, for me, defines the arrival of autumn. It’s not just the crisp air or the woodsmoke from a distant chimney; it’s the aroma of apples and spice baking in the oven, filling the house with a warmth that sinks right into your bones. These Cinnamon Maple Baked Apples are the very essence of that feeling. They’re a simple, wholesome dessert that transforms a humble piece of fruit into something truly special. The apples become wonderfully tender, their natural tartness balanced by the deep, amber sweetness of pure maple syrup and a gentle hum of cinnamon.

I used to struggle with baked apples turning to a sad, shapeless mush until I discovered the trick of choosing the right variety and not overbaking them. It’s all about cooking them until they are just yielding to a knife, but still have enough structure to hold the delicious oaty filling. This recipe is the culmination of many trials, and it’s one we return to year after year. It’s the kind of dessert that works beautifully after a hearty Sunday lunch or as a comforting treat on a chilly weeknight, offering a little bit of sweetness without being overly heavy.

This is more than just a recipe; it’s an invitation to slow down and savour the simple pleasures of the season. It’s ideal for when you want to create a cosy atmosphere at home, and the process of making them is almost as enjoyable as eating them. If you love warming spices and the natural sweetness of fruit, these cinnamon apples are sure to become a favourite in your household, too.

Recipe Overview

This recipe creates four beautifully tender baked apples, cored and filled with a rustic crumble of oats, chopped pecans, and warm spices. The apples are baked in a shallow bath of maple syrup and butter, which reduces into a glorious, syrupy sauce for spooning over the top. My testing found that a tiny squeeze of lemon juice in the filling is crucial; it cuts through the richness and makes the apple flavour really shine through.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love These Cinnamon Maple Baked Apples

• Genuine Flavour: We use real maple syrup, which offers a deep, almost caramel-like sweetness that you just don’t get from sugar alone. This pairs beautifully with the tangy apple and the earthy notes of cinnamon and nutmeg.
• Ready in about an hour: With only 15 minutes of hands-on prep, the oven does most of the work, filling your kitchen with an incredible aroma while you relax.
• Flexible Recipe: This recipe is very forgiving. You can easily swap the pecans for walnuts or hazelnuts, add a handful of dried cranberries or raisins to the filling, or even introduce other spices like cardamom or allspice.
• Great for a Cosy Evening In: It’s a wonderful dessert for an autumn gathering or a quiet weekend. It feels special but is straightforward to make. For another dessert that hits the same cosy notes, try my Giant Skillet Cookie Recipe.
• Family Tested: This recipe always gets compliments. My youngest is particularly fond of mashing the tender apple into the syrupy sauce at the bottom of the bowl—a true sign of approval!

Cinnamon Maple Baked Apples

⏱️ 15 min prep  •  🍳 50 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For baked apples, the quality of your fruit and syrup makes all the difference. I recommend using a firm cooking apple like a Bramley or a Braeburn, as they hold their shape well. For the syrup, a dark, robust Canadian maple syrup will give you the richest flavour. I always have a bottle of Kirkland Signature from Costco in my pantry.

• 4 medium baking apples (approx. 200g each), such as Bramley, Braeburn, or Honeycrisp
• For the Filling:
• 40g rolled oats
• 40g pecans, roughly chopped
• 30g light brown soft sugar
• 30g unsalted butter, cold and cut into small cubes
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• A tiny pinch of salt
• 1 tsp lemon juice
• For the Sauce:
• 120ml pure maple syrup
• 60ml water
• 15g unsalted butter

Marcus’s Tip: Using cold, cubed butter for the filling is key. As you rub it into the oats and sugar with your fingertips, it creates little pockets. These melt during baking, resulting in a topping with a much better texture than if you used melted butter.

How to Make Cinnamon Maple Baked Apples

The process here is all about simple assembly. We create a delicious, textured filling, stuff our apples, and let the oven work its magic to make everything soft, syrupy, and irresistible.

1. Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Choose a baking dish that will hold the four apples snugly without them touching. A 20cm (8-inch) square dish is ideal.
2. Prepare the Apples: Wash and dry your apples. Using an apple corer or a small, sharp knife, carefully remove the core from each apple, stopping about 1.5cm from the bottom. You want to create a cavity for the filling, not a tunnel! I find a melon baller is excellent for scooping out any remaining seeds neatly.
3. Score the Apples: To prevent the skins from splitting during baking, use the tip of a sharp knife to score a thin line around the circumference (the ‘equator’) of each apple.
4. Make the Filling: In a medium mixing bowl, combine the rolled oats, chopped pecans, light brown sugar, cinnamon, nutmeg, and the pinch of salt. Add the cold, cubed butter.
5. Combine the Filling: Using your fingertips, rub the butter into the oat mixture until it resembles coarse breadcrumbs. Don’t overwork it; a few small lumps of butter are fine. Stir in the teaspoon of lemon juice.
6. Stuff the Apples: Pack the oat mixture firmly into the cavity of each apple, mounding it slightly on top. Place the stuffed apples into your prepared baking dish.
7. Create the Sauce: In a small jug, whisk together the maple syrup and water. Pour this liquid into the baking dish, around the base of the apples. Dot the top of each apple’s filling with a tiny piece of the remaining 15g of butter.
8. Bake to Perfection: Place the dish in the preheated oven and bake for 45-50 minutes. About halfway through, I like to open the oven and carefully spoon some of the pan juices over the apples. This helps them stay moist and builds a lovely glaze.
9. Check for Doneness: The apples are ready when they are tender all the way through (a skewer or sharp knife should slide in with little resistance) and the filling is golden brown. The sauce in the dish should be bubbling and slightly thickened.
10. Rest and Serve: Carefully remove the dish from the oven and let it stand for 5-10 minutes before serving. This allows the molten-hot filling to cool slightly. Serve the apples warm, with a generous spoonful of the maple sauce from the bottom of the dish drizzled over the top.

Tips From My Kitchen

• The Right Apple is Everything: Using a firm apple is non-negotiable for good structure. Eating apples like Gala or Red Delicious tend to break down into a sauce. Choosing a good baking apple ensures they hold their shape.
• The Secret Basting Step: Don’t skip basting the apples halfway through. I learned that this simple action is what transforms the dish from good to great. It ensures the apple skins don’t dry out and infuses them with the rich maple flavour.
• Make-Ahead Ease: You can prepare the oat filling up to two days in advance and keep it in an airtight container in the fridge. You can also core and stuff the apples a few hours ahead of time; just keep them covered in the fridge until you’re ready to bake.
• Storage: Leftover baked apples keep wonderfully. Store them in an airtight container in the refrigerator for up to 3 days. They can be gently reheated in the microwave or in a low oven until warmed through. They are also surprisingly nice eaten cold straight from the fridge!

Equipment You’ll Need

You don’t need any fancy gadgets for this fall recipe, just a few kitchen basics.

• 20cm (8-inch) square baking dish or similar
• Apple corer (or a small sharp knife and spoon)
• Medium mixing bowl
• Measuring cups and spoons

Common Mistakes to Avoid

• Overcrowding the Dish: Don’t cram the apples into a dish that’s too small. Leaving a little space between each one allows the hot air to circulate properly, ensuring they cook evenly all the way through.
• Using Melted Butter in the Filling: As mentioned in my tip, using cold butter creates a much better, slightly crumbly texture for the topping. Melted butter can result in a dense, heavy filling.
• Forgetting to Rest Them: Serving these straight from the oven is a recipe for a burnt tongue! The maple syrup and filling are incredibly hot. Letting them rest for 5-10 minutes allows the temperatures to settle and the flavours to meld.

Delicious Variations to Try

Once you have the basic technique down, it’s fun to experiment with the flavours. I stumbled upon the combination of apple and cardamom by accident once, and it’s been a hit ever since.

• Add Dried Fruit: Mix 30g of raisins, sultanas, or chopped dried cranberries into the oat filling for little bursts of chewy sweetness.
• Nut-Free Option: If you need a nut-free version, simply substitute the pecans with sunflower seeds or pumpkin seeds. You’ll still get that lovely texture and a toasty flavour.
• A Hint of Spice: For a deeper, spicier note, add a pinch of ground ginger or a ¼ teaspoon of allspice to the filling along with the cinnamon and nutmeg.

What to Serve With Cinnamon Maple Baked Apples

These baked apples are delightful on their own, but a simple accompaniment can elevate them further. If you’re planning a full meal, something like our Creamy Chicken and Rice would be a lovely main course beforehand.

• Vanilla Bean Ice Cream: The classic pairing. The cold, creamy ice cream melting into the warm, spicy apple and syrupy sauce is a truly wonderful contrast.
• Thick Greek Yoghurt or Crème Fraîche: For a less sweet option, a dollop of tangy Greek yoghurt or rich crème fraîche provides a brilliant counterpoint to the sweetness of the maple syrup.
• A Drizzle of Cream: A simple drizzle of double cream or single cream over the warm apple is a simple but luxurious finishing touch.

Frequently Asked Questions

Cinnamon Maple Baked Apples

Tender baked apples with a crunchy oat and pecan filling, all bathed in a sweet and spicy maple glaze. A perfect, comforting dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

  

• 4 medium baking apples approx. 200g each, such as Bramley, Braeburn, or Honeycrisp

For the Filling

• 40 g rolled oats
• 40 g pecans roughly chopped
• 30 g light brown soft sugar
• 30 g unsalted butter cold and cut into small cubes
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• A tiny pinch of salt
• 1 tsp lemon juice

For the Sauce

• 120 ml pure maple syrup
• 60 ml water
• 15 g unsalted butter

Method

 

1. Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Choose a baking dish that will hold the four apples snugly without them touching. A 20cm (8-inch) square dish is ideal.
2. Prepare the Apples: Wash and dry your apples. Using an apple corer or a small, sharp knife, carefully remove the core from each apple, stopping about 1.5cm from the bottom. You want to create a cavity for the filling, not a tunnel! I find a melon baller is excellent for scooping out any remaining seeds neatly.
3. Score the Apples: To prevent the skins from splitting during baking, use the tip of a sharp knife to score a thin line around the circumference (the 'equator') of each apple.
4. Make the Filling: In a medium mixing bowl, combine the rolled oats, chopped pecans, light brown sugar, cinnamon, nutmeg, and the pinch of salt. Add the cold, cubed butter.
5. Combine the Filling: Using your fingertips, rub the butter into the oat mixture until it resembles coarse breadcrumbs. Don't overwork it; a few small lumps of butter are fine. Stir in the teaspoon of lemon juice.
6. Stuff the Apples: Pack the oat mixture firmly into the cavity of each apple, mounding it slightly on top. Place the stuffed apples into your prepared baking dish.
7. Create the Sauce: In a small jug, whisk together the maple syrup and water. Pour this liquid into the baking dish, around the base of the apples. Dot the top of each apple's filling with a tiny piece of the remaining 15g of butter.
8. Bake to Perfection: Place the dish in the preheated oven and bake for 45-50 minutes. About halfway through, I like to open the oven and carefully spoon some of the pan juices over the apples. This helps them stay moist and builds a lovely glaze.
9. Check for Doneness: The apples are ready when they are tender all the way through (a skewer or sharp knife should slide in with little resistance) and the filling is golden brown. The sauce in the dish should be bubbling and slightly thickened.
10. Rest and Serve: Carefully remove the dish from the oven and let it stand for 5-10 minutes before serving. This allows the molten-hot filling to cool slightly. Serve the apples warm, with a generous spoonful of the maple sauce from the bottom of the dish drizzled over the top.

Notes

Let apples rest for 5-10 minutes before serving. Best served warm with a scoop of vanilla ice cream and a drizzle of the pan sauce.

I hope you and your family enjoy this simple, comforting dessert as much as we do. It’s a true taste of autumn and a wonderful way to make the most of apple season. If you try this Cinnamon Maple Baked Apples recipe, I’d love to hear how it turned out for you in the comments below!

Happy baking,
Marcus