Erin’s Recipe Rundown
I absolutely love apple season. Cobblers, crisps, and pies are wonderful, but sometimes you want something simpler—like a baked apple. No crust needed: just tender apples stuffed with brown sugar, oats and pecans, finished with vanilla ice cream and a warm maple sauce.
This is an easy, light fall dessert that feels special and is naturally gluten-free.
Why you’ll love it: It’s the ideal dessert for autumn gatherings—impressive but very simple. Butter, orange zest, and warming spices deepen the apple flavor while a scoop of ice cream and a drizzle of maple sauce make it truly indulgent.
Top tip: Use Granny Smith apples for a bold, tart flavor and a firm texture that holds up during baking. I like to peel them first for a softer bite.
xoxo erin
Featured Comment
From Jess: “These were absolutely fantastic. I loved these apples—thank you for the tips!”
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You might also enjoy recipes like poached pears, apple compote, or gluten-free apple crisp.
Ingredients You’ll Need
Below are notes on key ingredients used in these baked apples. Jump to the recipe card further down for exact measurements.
- Apples: Granny Smiths give a tart, firm bite that holds up well. Honeycrisp or Pink Lady work too.
- Pecans: Toast and finely chop them for crunch and deeper flavor. Pre-chopped toasted pecans save time.
- Cranberries: Finely chopped dried cranberries add tartness and chew; use unsweetened to cut sugar.
- Orange zest: Fresh zest brightens the filling and balances the warm spices—don’t skip it.
- Oats: Use certified gluten-free rolled oats to keep the recipe gluten-free.
- Maple syrup: Real maple syrup gives the best, richest flavor for the sauce.
You may also like a gluten-free apple galette, applesauce cake, apple cider donuts, or a gluten-free apple pie.
How to Make Baked Apples
Here’s a quick overview of the process. The full recipe is in the recipe card below.
Prepare the apples: Trim a thin slice from the bottom so the apples sit flat, cut off the tops and reserve them, peel and core (a melon baller works well) leaving a 1½-inch well. Place apples in a baking dish.
Make the filling: Combine the filling ingredients, spoon into each apple and mound any extra on top. Replace the reserved tops as small lids.
Bake: Whisk the maple sauce ingredients, pour into the dish around the apples and bake, basting every 10 minutes to build flavor and caramelization. If the sauce thickens too much, thin it with a few tablespoons of cider.
Serve: The apples are ready when a toothpick slides in easily but the fruit still holds its shape. Spoon warm sauce over each apple and add a scoop of vanilla ice cream.
Baked Apples (Gluten-Free!)
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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
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Preheat the oven to 375°F. Lightly grease a 9×13 baking dish or any dish that fits 6 apples without touching.
PREPARE THE APPLES
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Shave a thin slice off the bottom (blossom end) so each apple sits flat. Cut about 1/2 inch off the stem end and reserve the tops for later.
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Peel the apples.
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Core the apples with a melon baller or small paring knife, leaving a well about 1½ inches deep. Place them in the baking dish.
MAKE THE FILLING
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Stir together the filling ingredients until combined.
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Spoon the filling into each apple, packing it in and mounding any extra on top. Replace the reserved apple caps.
BAKE THE APPLES
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Whisk the sauce ingredients and pour into the baking dish around the apples.
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Bake 35–40 minutes, basting with the sauce every 10 minutes. The apples are done when a toothpick slides in easily. If the sauce thickens too much, add a few tablespoons of cider to thin it.
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Serve warm with sauce spooned over and a scoop of vanilla ice cream. Enjoy!
Notes
Dairy-free: Substitute a dairy-free butter for both the filling and the sauce.
Nut-free: Replace pecans with 1/3 cup additional oats.
Make ahead: Core and peel apples, prepare and stuff them, then cover and refrigerate up to 4 hours before baking. Prepare the sauce just before baking.
To store: Refrigerate leftovers in an airtight container up to 3 days. Rewarm in a 375°F oven for 10–15 minutes or microwave before serving.
To freeze: Not recommended—freezing changes the apples’ texture.
Nutrition
This post was originally published in September 2023 and updated with new photos and instructions in October 2025.