Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!
Baked Apples In Fall 👍
I am feeling the fall vibes and that means it's time to start baking! Fall baking is my favorite. I love pumpkin (pumpkin chocolate chip cookies, pumpkin chocolate chip bread, pumpkin muffins, etc.) BUT I also love apple everything! I just made apple cinnamon muffins and now I want all of the apple things!
Baked apples are the perfect way to kick off fall. They are easy to make and your house will smell AMAZING while they are in the oven.
Baked apples have always been one of my favorite fall desserts, but this recipe is extra special because of the brown butter cinnamon streusel topping. Oh yes, you are going to love these apples.
Best Apples To Use
You want to make sure you use an apple variety that holds up after being baked. Honeycrisp is my personal favorite, but feel free to use any of the following apples.
- Honeycrisp
- Granny Smith
- Jonagold
- Braeburn
- Fuji
- Rome Beauty
Streusel Topping
Baked apples are traditionally cored and stuffed, but I like to core the apples and cut them in half so I can top them with streusel topping.
This streusel topping it is extra special because it is made with brown butter, vanilla, brown sugar, oats, pecans, flour, and spices. Your apples will thank you!
I like to add pecans to the streusel topping for an extra crunch. Walnuts also work well. If you need the recipe to be nut free, you can leave them out.
The baked apples are basically individual apple crisps but so much more fun! Mini desserts are always so fun to serve, especially during the holidays. Everyone will love the presentation and of course the taste!
How to Make Baked Apples
- Cut the apples in half from stem to end. Use a melon baller or small spoon to scoop out the apple core and seeds. Dig deep enough so there is a little room to “stuff” the apples with the filling. Remove the apple stems.
- Pour the hot water in a large cast iron skillet or baking dish. Arrange the apples in the baking dish with the flesh facing up. Sprinkle brown sugar and cinnamon evenly over the apples. Divide the streusel topping between the apples, pressing down so it doesn't fall out.
- Cover the pan with aluminum foil and bake the apples for 20 minutes. Remove from the oven and carefully remove the foil. Bake for 30-40 more minutes or until the apples are soft and the topping is golden brown. You want the apples to be soft, but not mushy.
- Remove from the oven and serve warm. I highly recommend serving the warm apples with vanilla ice cream and salted caramel sauce. SO good!
How to Store
Baked apples are best the day they are made, served warm right out of the oven, but you can keep them in the refrigerator for up to three days.
To reheat a single baked apple, place the apple on a plate and heat in the microwave for about one minute. If you want to reheat several baked apples at the same time, you can reheat them in the oven at 350 degrees F until warm throughout.
More Apple Recipes:
- Apple Slab Pie with Crumb Topping
- Apple Cinnamon Muffins
- Apple Cinnamon Crumble
- Salted Caramel Apple Crumb Bars
- Peanut Butter Toast with Skillet Cinnamon Apples
Cinnamon Streusel Baked Apples
Ingredients
For the brown butter cinnamon streusel topping:
- 8 tablespoons butter, cut into tablespoon pieces
- 1 teaspoon pure vanilla extract
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
For the apples:
- 5 medium Honeycrisp apples (can use Fuji, Jonagold, or Granny Smith)
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup hot water
- Vanilla ice cream for serving, optional
- Salted caramel sauce for serving, optional
Instructions
- Preheat oven to 375 degrees F.
- Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a medium bowl.
- Add the vanilla extract and brown sugar to the brown butter. Stir until smooth. Add the flour, oats, pecans, cinnamon, nutmeg, and salt. Stir until combined. Set aside.
- Cut the apples in half from stem to end. Use a melon baller or small spoon to scoop out the apple core and seeds. Dig deep enough so there is a little room to "stuff" the apples with the filling. Remove the apple stems.
- Pour the hot water in a large cast iron skillet or baking dish. Arrange the apples in the baking dish with the flesh facing up. Sprinkle brown sugar and cinnamon evenly over the apples. Divide the streusel topping between the apples, pressing down so it doesn't fall out.
- Cover the pan with aluminum foil and bake the apples for 20 minutes. Remove from the oven and carefully remove the foil. Bake for 30-40 more minutes or until the apples are soft and the topping is golden brown. You want the apples to be soft, but not mushy.
- Remove from the oven and serve warm with vanilla ice cream and salted caramel sauce, if desired.
Nutrition
Have you tried this recipe?
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