Cider Baked Apples
Yield: 4-6 servings
The simple oat mixture mimics a crisp topping, adding satisfying texture and flavor to these lightly spiced apples. Delightful for breakfast, dessert, or anytime in between, I like to reheat leftovers and add a spoonful of yogurt for a quick breakfast or lunch.


  • 4-6 apples, depending on size (I often use a mix – Granny Smith, Golden Delicious, Staymans, Fuji, Honeycrisp, etc.)
  • 1/4 cup old fashioned oats
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened coconut*
  • 1/4 cup chopped nuts (I like pecans or walnuts)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon butter per apple (may use coconut oil for vegan option)
  • 1 cup apple cider
  • Optional: fresh cranberries or raisins**
  • For serving: Greek yogurt, whipped cream, or ice cream


  1. Preheat the oven to 375 degrees F.
  2. Slice a thin layer off the top of each apple (this is to create a flat surface to hold more of the topping) and core, leaving about a half inch of the bottom in tact. (I typically use an apple corer, take the whole core out, then cut off the very bottom of the core and plug the hole. A paring knife may be used, if preferred.)
  3. Set the apples in a lightly greased pie plate or square baking dish. Mix the remaining ingredients except the butter, cider, and optional items.
  4. Stuff the apples holes with the oat mixture and mound slightly on top of the apples. Sprinkle a slightly rounded quarter cup of the mixture around the bottom of the baking dish. This will help thicken the cider into a syrupy sauce. If using, scatter a handful (about 1/4-1/3 cup) of fresh cranberries or raisins around the base of the apples.
  5. Pour the cider around the apples (but not on top), and then top each apple with a teaspoon of butter.
  6. Cover the apples loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-20 minutes or until you can poke a knife through the apple with no resistance.
  7. Serve warm with a dollop of Greek yogurt, whipped cream or ice cream, if desired.


*If you are not a coconut fan, you may simply omit this ingredient. The same goes for the chopped nuts. Depending on what you add to the stuffing mixture and the precise size and number of apples used, you may end up with extra. Simply place any leftovers in a small zipper top bag and refrigerate for future use.

**When using raisins or cranberries, I like to sprinkle them around the base of the apples and allow them to absorb the cider mixture instead of mixing them with the oats.

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