Description
Tender, juicy apples are hollowed out and filled with gooey oatmeal cookie dough, then baked until golden and finished with a caramel drizzle. This easy dessert mashup is cozy, comforting, and perfect for fall or any time you crave a warm treat.
Ingredients
- 4 large baking apples (Honeycrisp, Fuji, or Granny Smith)
- 1 tablespoon lemon juice
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup raisins or chopped walnuts (optional)
- 1/3 cup store-bought caramel sauce
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Wash and dry apples. Using an apple corer or small paring knife, carefully remove the core and seeds, leaving about 1/2 inch at the bottom. Brush the inside of each hollowed apple with lemon juice.
- In a medium bowl, whisk together flour, oats, cinnamon, nutmeg (if using), baking soda, and salt.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
- Add egg and vanilla extract, mixing until just combined.
- Gradually add dry ingredients to wet, mixing until a soft dough forms. Stir in raisins or walnuts if using.
- Use a spoon to fill each apple cavity with oatmeal cookie dough, pressing gently to fill but not overflow.
- Arrange stuffed apples in a baking dish. Add 2-3 tablespoons water to the bottom of the dish.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 15-20 minutes, until apples are tender and cookie filling is golden brown. Tent with foil if tops brown too quickly.
- Cool apples for at least 10 minutes before serving.
- Drizzle with caramel sauce and sprinkle with flaky sea salt if desired.
Notes
Choose firm apples for best results. You can make the oatmeal cookie dough up to 2 days ahead. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, use vegan butter and a flax egg. Serve warm with caramel, ice cream, or whipped cream. Leftovers keep well in the fridge for up to 4 days or freeze (without caramel) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed apple
- Calories: 320
- Sugar: 36
- Sodium: 210
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 60
- Fiber: 7
- Protein: 6
Keywords: baked apples, oatmeal cookie, caramel dessert, fall dessert, easy baked apples, stuffed apples, apple dessert, comfort food, autumn recipe, apple recipes