Sweet and crisp apples are stuffed with buttery cinnamon-spiced oats and dark chocolate chips. This easy fruit dessert is the perfect Fall recipe.

a close up shot of a stuffed baked apple with caramel drizzle

 

 Apple season is always a welcome one in our home! It signals the dwindling days of summer, and the crisp, cool mornings are on the horizon. This apple recipe is fall personified. A buttery pecan and oatmeal crumble is packed with cinnamon and dark chocolate and baked until perfectly tender. Next, it’s topped with caramel and if you are feeling wild a scoop of vanilla ice cream takes this dish to a while new level!

Ingredients

As always, here is quick rundown of ingredients you will need to make Baked Apples. To see the complete recipe, just keep scrolling.

  • Apples: Truly, any variety will do. You can use Granny Smith, Gala, Red Delicious, Honeycrisp, Pink lady, Fuji, etc.
  • Old Fashioned Oats: steel cut oats will not work in this recipe.
  • Pecans: you can sub a different nut if you prefer, such as walnuts.
  • Brown sugar and All Purpose Flour: I used King Arthur gluten-free all purpose flour.
  • Mini Chocolate Chips: if you only have regular chocolate chips, that’s totally fine. The mini variety just mix in a little easier.
  • Gound Cinnamon and salt: flavor makers, you can also sub apple pie spice if you wish.
  • Caramel Sauce: this is an optional ingredient but it does add a lot of flavor.
ingredients for baked apple laid out
a close up shot of a baked apple

How to Make Baked Apples

Make the filling by combining the oats, pecans, brown sugar, flour, cinnamon, and salt in a mixing bowl. Add the melted butter and stir to combine. Set aside to cool before adding chocolate chips. 

filling for baked apples
filling for baked apples

Core and remove the insides of each apple with an apple corer, being careful not to damage the bottom and sides of the apples (or they won’t hold the filling). Set aside.

a closeup shot of a cored apple
chocolate oatmeal filling for baked apples

Once the filling is cooled to room temperature, stir in the mini chocolate chips. Fill each apple with the filling and place them in the baking dish. Bake in the preheated oven for 30-35 minutes, or until the apples are softened and the tops are golden brown. Remove from oven and drizzle with caramel sauce if desired.

overhead shot of cored apples
stuffed apples unbaked

Tips

  • Apple size: When picking the apples you will use, be sure to choose large ones that will bake well and core easily, leaving enough space for more yummy filling!
  • Even Base: You also want them to stand up straight while cooking so you don’t lose anything, so try to to find apples that are pretty even on the bottom.
  • Type of Apple: I use Honeycrisp apples, but if you prefer a tart apple, that will also work, and it will give you a nice tart, sweet flavor taste.
  • Temperature: the filling in this recipe uses melted butter and chocolate chips, be sure to allow the butter to cool a but otherwise it will completely melt in your filling before you stuff the apples.
  • Core: to easily core the apples you can use something like this, or a small paring knife will also work.

Variations

  • Raisins or dried cranberries are excellent additions.
  • Coconut sugar can be used in place of brown sugar if you prefer.
  • If you love an ultra rich dessert you can add one tablespoon of maple syrup to the brown sugar mixture.
  • If you are pretting these apples ahead of time you can brush the inside of the apple with a very light coating of lemon juice to prevent browning.
a closeup of the baked apple filling

Other Fall Recipes

a close up shot of a baked apple

Get the Recipe: Chocolate Stuffed Baked Apples

Prep: 10 minutes
Cook: 30 minutes
Total: 55 minutes
Yield: 4
Author: Annie Holmes
Stuffed Baked Apples are the perfect fall dessert recipe! Serve with a scoop of vanilla ice cream for an amazing, easy dessert!
5 from 1 rating
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Ingredients
 

  • 4 medium apples
  • ½ cup old-fashioned oats
  • ¼ cup chopped pecans, plus more for topping
  • ¼ cup brown sugar, packed
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cubed
  • ¼ cup mini chocolate chips
  • Caramel sauce, optional

Instructions
 

  • Preheat oven to 350 degrees and grease an 8×8 baking dish.
  • Make the filling by combining the oats, pecans, brown sugar, flour, cinnamon, and salt in a mixing bowl. Add the melted butter and stir to combine. Set aside to cool before adding chocolate chips.
  • Core and remove the insides of each apple with a spoon or melon baller, being careful not to damage the bottom and sides of the apples (or they won’t hold the filling). Set aside.
  • Once the filling is cooled to room temperature, stir in the mini chocolate chips.
  • Fill each apple with the filling and place them in the baking dish. Bake in the preheated oven for 30-35 minutes, or until the apples are softened and the tops are golden brown.
  • Remove from oven and drizzle with caramel sauce if desired

Notes

 
  • These keep well in the fridge for up to 2 days, just reheat in the microwave in 30 second increments. I do not recommend freezing them.
  • Don’t add the chocolate chips until the filling has cooled, otherwise they’ll melt!
Serving: 1 apple, Calories: 282kcal, Carbohydrates: 54g, Protein: 3.7g, Fat: 17.8g, Cholesterol: 30mg, Sodium: 152mg, Fiber: 6.9g, Sugar: 33g
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