Our classic Apple Crisp recipe is the best dessert of fall! It has tender cinnamon-spiced apples topped with a buttery, golden oat crumble.

The Best Apple Crisp You'll Ever Make

This apple crisp recipe could be my most treasured dessert recipe I make from September through the entire winter season–I will never get tired of it!

Mostly it's such an easy dessert that gives apple pie vibes but without the time commitment. It's definitely the biggest crowd pleaser, especially when I serve it with my homemade vanilla ice cream!

The secret to a perfect apple crisp is using a mix of apple varieties. Granny Smith apples hold their shape and add tartness, while Honeycrisp or Fuji apples add natural sweetness. If you don't have a Johnny Apple Peeler yet, buy one (it peels, cores and slices the apples for you–making this dessert come together so FAST!)!

Try more of my apple recipes, like Fresh Apple Cake, Baked Apples, Applesauce, Apple Coffee Cake, Caramel Apple Dip, and How to make Caramel Apples!

How to make Apple Crisp:

Crumble Toppings: In a medium size bowl, combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate crumble while you prepare the apple filling.

Apple Filling: (I use a Johnny Apple Peeler to peel, core and slice the apples all at once.) In a small bowl, stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla then stir. Stir in brown sugar, cinnamon, and nutmeg. Pour butter mixture over apples and toss to coat.

Bake: Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumble topping evenly over the apples. Bake for about 35 minutes or until golden brown and top is set. Remove from oven and cool for at least 15 minutes before serving.

Serve with homemade vanilla ice cream and homemade caramel sauce, if desired.

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Apple Crisp

Our favorite Apple Crisp recipe is easy to make, with Granny Smith apples (or whatever apples you have on hand) and a delicious oatmeal crumb topping. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 382kcal

Author Lauren Allen

Cost 5

Equipment

• Johnny Apple Slicer
• Mixing bowl

Ingredients

Crumble Topping:

• 2/3 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 cup salted butter , cut into small pieces

Apple filling:

• 3-4 large Granny Smith apples* , peeled and thinly sliced
• 3 Tablespoons salted butter , melted
• 2 Tablespoons all-purpose flour
• 1 Tablespoon lemon juice
• 3 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For serving (optional):

• vanilla Ice Cream
• Homemade Caramel Sauce

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Crumble Toppings: In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.
  2/3 cup old-fashioned rolled oats, ½ cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ cup salted butter
• Apple Filling: (I use a Johnny Apple Peeler to peel, core and slice the apples all at once.) In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg. Pour butter mixture over apples and toss to coat.
  3-4 large Granny Smith apples*, 3 Tablespoons salted butter, 2 Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 3 Tablespoons milk, ½ teaspoon vanilla extract, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
• Bake: Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumble topping evenly over the apples. Bake for about 35 minutes or until golden brown and top is set. Remove from oven cool at least 15 minutes before serving.
• Serve with vanilla ice cream and homemade caramel sauce, if desired.
  vanilla Ice Cream, Homemade Caramel Sauce

Video

Notes

Apples: Granny Smith, Gala apples, Honeycrisp, Golden Delicious, or any tart apple work great for baking. But, really any kind of apples will work for apple crisp.

Double the Recipe: Bake in a 9×13”pan. 

Make Ahead Instructions:  Make the apple filling as instructed but add an extra splash of lemon juice to keep the apples from turning brown. Store in an air-tight container, in the fridge, for up to one day. Make the crumb topping and store separately in the fridge.

Freezing Instructions: Prepare and bake apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

Gluten Free Apple Crisp: Substitute Gluten-free flour and oats.

Apple Crisp Without Oats: Omit the oats and add an extra ⅓ cup flour and ⅓ cup brown sugar.

Crockpot Apple Crisp: Place prepared apple filling in the bottom of the slow cooker. Add crumble topping. Place a few paper towels on top of the oat topping, to keep condensation from the lid from making the topping soggy. Cook on high for 3-4 hours, or low for 6-8 hours until apples are tender.

Instant Pot Apple Crisp

Caramel Pecan Apple Crisp

Dutch Apple pie: Pour the apple filling into an unbaked pie shell. Add the crumb topping on top. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.

Nutrition

Calories: 382kcal | Carbohydrates: 57g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 64mg | Potassium: 235mg | Fiber: 3g | Sugar: 38g | Vitamin A: 560IU | Vitamin C: 6.1mg | Calcium: 63mg | Iron: 1.2mg

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I originally shared this recipe November 2017. Updated September 2021, November 2023 and September 2026.

The best Pumpkin Cupcakes are made with real pumpkin puree, warm fall spices, and topped with an irresistible cinnamon cream cheese frosting. These are always a hit at fall gatherings.

Cozy season starts with these Pumpkin Cupcakes

I find any excuse to make Pumpkin Cupcakes! My kids love to help pipe on the frosting and top each one with the festive pumpkin candy. Plus, you can make the cupcakes and frosting ahead of time! I like to freeze the cupcakes in an airtight container, for up to one month or so. And, how cute are these cardboard cupcake boxes? They're perfect for bringing cupcakes to any event.

Try more of my pumpkin recipes, like Sheet Pan Pumpkin Pancakes, Pumpkin Cream Cheese Muffins, Pumpkin Chocolate Chip Cookies, Pumpkin Bars with Caramel Frosting, and Pumpkin Spice Eggnog!

How to make Pumpkin Cupcakes:

Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth and well combined.

Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Add the dry ingredients to the pumpkin mixture and stir until just combined.

Bake and frost: Divide the batter evenly among 12 lined muffin cups. Bake at 350 degrees F for 15-18 minutes, until a toothpick comes out clean. Cool completely on a wire rack, then frost the pumpkin spice cupcakes with cinnamon cream cheese frosting and top each with a candy pumpkin, if desired. If you love these, try my Spider Cupcakes and Witch Hat Cupcakes too!

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Flavorful and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 12 cupcakes

Calories 395kcal

Author Lauren Allen

Cost 7

Equipment

• Muffin Pan
• Mixing bowl
• Piping Bag
• Wilton 1M Piping Tip
• Hand mixer

Ingredients

• 1 cup pumpkin puree , canned or homemade
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar , packed
• 1/2 cup oil (vegetable or canola oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger

Frosting:

• 1/4 cup unsalted butter , room temperature
• 8 ounces cream cheese , room temperature
• 2-3 cups powdered sugar (depending on the frosting consistency you want)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 12 candy pumpkins , optional, for garnish

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
  1 cup pumpkin puree, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup oil, 2 large eggs, 1 teaspoon vanilla extract
• In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
  1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
• Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
• Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

For the Cinnamon Frosting:

• Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
  ¼ cup unsalted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 2-3 cups powdered sugar
• Frost the cupcakes and garnish with pumpkin candy, if desired.
  12 candy pumpkins

Video

Notes

Yield: 12 Cupcakes. Serving Size: 1 Cupcake

Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.

Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.

Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.

Nutrition

Calories: 395kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 107mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3596IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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I originally shared this recipe September 2014. Updated September 2019, October 2023 and September 2026.

Recipe adapted from Damn Delicious.

When I want my morning to taste like fall, these Pumpkin Overnight Oats always hit the post. Mix them up the night before for an easy grab and go breakfast all week long.

Because we needed a pumpkin version of Overnight Oats!

If you’re ready for pumpkin season but still want breakfast to be easy, make these Pumpkin Overnight Oats! They're creamy, perfectly spiced, and taste like a treat, even though they're made with real, wholesome ingredients. My kids grab them straight from the fridge on busy mornings, and I never skip the pecans on top.

They take 5 minutes of prep, so I always make a big batch to enjoy throughout the week. Overnight oats are an obsession of mine, so don't miss my Apple Cinnamon Overnight Oats, Chocolate Overnight Oats, and Strawberry Overnight Oats.

And if you want to incorporate more pumpkin recipes for breakfast, try my my Pumpkin Protein Shake, Sheet Pan Pumpkin Pancakes, Pumpkin Spice Eggnog, and Pumpkin French Toast!

How to make Pumpkin Overnight Oats:

Combine the Ingredients: Add all of the ingredients except the walnuts or pecans in a jar. Shake or stir until everything is fully combined. Cover and refrigerate overnight, or for at least 3 hours.

Enjoy: Give the oats a good stir then top with chopped pecans, walnuts, or granola just before eating. Try my other overnight oats flavors: Apple Cinnamon Overnight Oats, Chocolate Overnight Oats, and Strawberry Overnight Oats.

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Pumpkin Pie Overnight Oats

These Pumpkin Overnight Oats are creamy, naturally sweetened, and packed with cozy fall flavor. Mix them up the night before for an easy grab-and-go breakfast.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Chill Time 8 hours hours

Total Time 5 minutes minutes

Servings 1 serving

Calories 440kcal

Author Lauren Allen

Cost 1

Equipment

• Single Serve Containers
• Half Pint Mason Jars
• 8 oz Glass Jars

Ingredients

• 1/2 cup milk of choice
• 1/2 cup old fashioned rolled oats
• 1/4 cup vanilla yogurt or plain
• 1/4 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 Tablespoon chia seeds
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 2 teaspoons pure maple syrup or more, to taste
• 1 Tablespoon chopped pecans or walnuts

US Customary – Metric

Instructions

• Combine Ingredients: Add the milk, oats, yogurt, pumpkin puree, chia seeds, pumpkin pie spice, cinnamon, and maple syrup to a jar or container with a lid. Mix or shake well until fully combined.
  ½ cup milk of choice, ½ cup old fashioned rolled oats, ¼ cup vanilla yogurt, ¼ cup pure pumpkin puree, ½ Tablespoon chia seeds, ½ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, 2 teaspoons pure maple syrup
• Refrigerate overnight, or for at least 3 hours.
• Enjoy: Top with chopped pecans or walnuts just before eating.
  1 Tablespoon chopped pecans or walnuts

Video

Notes

Yield: 1 jar. Serving Size: 1 jar. 

Make Ahead and Storage Instructions: Overnight oats will keep in the fridge for up to 5 days, depending on the freshness of your milk. I love to make a big batch for my family to enjoy all week!

Gluten Free: Make sure to use certified gluten free oats. My favorite is One Degree Gluten Free Oats. 

Nutrition

Calories: 440kcal | Carbohydrates: 61g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 95mg | Potassium: 696mg | Fiber: 9g | Sugar: 26g | Vitamin A: 9769IU | Vitamin C: 4mg | Calcium: 364mg | Iron: 4mg

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Our Harissa Hummus recipe takes your classic hummus up a notch with bold, smoky harissa paste swirled right in for a slightly spicy kick. It comes together in 5 minutes and is perfect for dipping, spreading, or serving as an impressive appetizer.

Kickin' It Up a Knotch with Harissa Hummus

The key to ultra-smooth hummus is blending it for a full 3 to 4 minutes in the food processor. I also recommend peeling the chickpeas if you have time since it makes a huge difference in texture. Use a good quality harissa paste for the best flavor, and don't be shy with it. Start with a couple tablespoons and add more to taste!

The other tip I learned is throw in 1-2 ice cubes while blending, which also helps it get nice and smooth!

If you love this dip recipe, try my Chocolate Hummus and Classic Hummus recipes too!

How to make Harissa Hummus:

Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If you have time, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.

Blend: Add beans, tahini, garlic, salt, cumin, harissa paste and juice from half of a lemon. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. I also like to add 1-2 ice cubes–a trick I learned to help it get really creamy. Taste and add additional salt, if needed.

Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and squeeze additional ½ lemon on top.

Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls. Keep leftover harissa hummus in a covered container in the refrigerator for up to 1 week.

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Harissa Hummus

This easy homemade harissa hummus blends creamy chickpeas, tahini, garlic, and smoky-spicy harissa paste into a rich, flavorful dip ready in just 5 minutes. It's a quick appetizer or snack recipe perfect for pita, veggies, sandwiches, or wraps.

Course Appetizer

Cuisine Middle Eastern

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 166kcal

Author Lauren Allen

Cost 3

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 ½ to 2 ½ Tablespoons Harissa paste , to tastes
• 1 small lemon , halved

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
  1 15 oz can chickpeas (garbanzo beans)*
• Blend: In a food processor add beans, tahini, garlic, salt, cumin, harissa paste and juice from half of a lemon. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. I also like to add 1-2 ice cubes–a trick I learned to help it get really creamy. Taste and add additional salt, if needed.
  6 Tablespoons tahini*, 1 clove garlic, ½ teaspoon kosher salt, ½ teaspoon ground cumin, 1 ½ to 2 ½ Tablespoons Harissa paste, 1 small lemon
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and squeeze additional ½ lemon on top.
• Serve: Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover harissa hummus in a covered container in the refrigerator for up to 1 week.

Notes

Yield: 2 cups. Serving Size: ¼ cup (4 Tablespoons)

To Use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time). You could also cook dried chickpeas in the instant pot (no soaking required).

No Tahini: Simply leave it out.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 246mg | Fiber: 5g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

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There's nothing better than coming home with an empty dish!

These ten crowd-favorite potluck recipes are the kind that disappear fast, and have everyone asking- “Who made this?” They’re easy to prep, travel well, and always bring big flavor.

From creamy dips and fresh, vibrant salads to sweet treats kids (and grown-ups) go crazy for, there’s something here for every table. These are the first dishes to vanish at any BBQ, picnic, or neighborhood potluck. I love this handy insulated casserole carrier for transporting these potluck recipes.

1. Street Corn Pasta Salad

This creamy, flavorful Street Corn Pasta Salad captures all the magic of Mexican street corn. Made with sautéed corn, chilies, and onion, then tossed in a tangy, creamy sauce. It's ready in just 15 minutes and a guaranteed hit at any gathering.

2. Pesto Tortellini Salad

This Pesto Tortellini Salad is packed with cheese tortellini, cherry tomatoes, olives, green onions, sunflower seeds, and fresh basil all in a creamy dressing. It's as vibrant as it is delicious, making it a standout recipe for any potluck.

3. Baked Mac and Cheese

This creamy, cheesy Baked Mac and Cheese is loaded with three kinds of cheese and topped with crispy bacon for extra flavor. It’s rich, comforting, and the ultimate upgrade to a classic side dish. Perfect for potlucks when you want something warm, hearty, and unforgettable.

4. Baked Potato Salad

All of the flavors we love from a loaded baked potato (bacon, onions, sour cream, and cheese) are transformed into a hearty salad. Baked Potato Salad is a fun twist on the classic and always a crowd-pleaser.

5. Cucumber and Onion Salad

Cool, crisp cucumbers and thin-sliced onions are tossed in a light vinegar dressing for a refreshing summer side. This simple Cucumber Onion Salad is quick to prep and pairs perfectly with grilled meats or heavier dishes. It's a clean, crunchy addition to any potluck spread.

6. Scotcheroos

Thick, chewy, and packed with peanut butter flavor, these no-bake Scotcheroos are always a hit. They’re topped with a smooth layer of melted chocolate and butterscotch chips for the perfect sweet finish. Easy to make and impossible to resist, they’re a nostalgic treat everyone loves.

7. Zucchini Cake with Cream Cheese Frosting

This moist, spiced Zucchini Cake is topped with a thick layer of tangy cream cheese frosting, making it a standout potluck dessert. It’s a great way to use up garden zucchini and is surprisingly simple to make. Every bite is soft and flavorful!

8. Sugar Cookie Bars

These soft and chewy Sugar Cookie Bars are topped with a thick layer of creamy frosting and colorful sprinkles. They’re easier to make than individual cookies and perfect for feeding a large group. Fun, festive, and always a favorite with kids and adults alike.

9. White Texas Sheet Cake

This soft White Texas Sheet Cake is topped with a warm vanilla glaze and sliced almonds. It’s easy to make ahead and serves a crowd, making it ideal for potlucks. One bite and everyone will be asking for the recipe.

10. S'mores Bars

All the gooey goodness of a campfire s’more, baked into a soft, chewy cookie bar. These S'mores Bars layer graham cracker dough, melted chocolate, and toasted marshmallows into one irresistible bite. No fire required!

Apple Crisp

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Overnight Oats

Harissa Hummus

10 Labor Day Potluck Recipes That Disappear First (and Everyone Asks for the Recipe)

Baked Apples

These old fashioned Baked Apples are filled with a sweet cinnamon filling and baked until caramelized and tender. Serve them warm with a scoop of vanilla ice cream and it's the coziest Fall dessert.

Old Fashioned Baked Apples that HIT every time!

These baked whole apples are one of those desserts that makes the whole house smell like Fall the second it goes in the oven. This is a great dessert you can prep in advance, and I love serving it to a crowd because it's naturally gluten-free and a healthier dessert that everyone loves. It's like a healthier version of apple pie and made much quicker and easier.

Try more apple recipes, like Broccoli Apple Salad, How to Can Applesauce, Apple Bundt Cake, Fresh Apple Cake, Applesauce Muffins, Caramel Apples, and Apple Coffee Cake!

How to make Baked Apples:

Core the Apples: Preheat the oven to 350 degrees F, then use a paring knife or apple corer to remove the stem and seeds, making a deep hole for the filling.

Fill and Bake: Mix the brown sugar, butter, cinnamon, and nuts, then spoon into each apple. Place the apples in a baking dish with ¼ cup water and bake 40 to 45 minutes, until tender.

Serve: Spoon the sauce drippings from the pan over the baked cinnamon apples and serve warm with ice cream, if desired.

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Baked Apples

Our old fashioned Baked Apples recipe is delicious anytime of year, but it's a must during Fall apple season! An apple filled with a sweet filling and baked until caramelized and tender. Enjoy it with a scoop of vanilla ice cream and caramel sauce!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 246kcal

Author Lauren Allen

Cost 4

Equipment

• Mixing bowl

Ingredients

• 4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!)
• 1/4 cup chopped walnuts , or pecans
• 1/4 cup light brown sugar , packed
• 2 Tablespoons butter , room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 cup water
• vanilla ice cream , for topping, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go. 
  4 good-quality apples
• Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. 
  ¼ cup light brown sugar, 2 Tablespoons butter, ½ teaspoon ground cinnamon, ¼ cup chopped walnuts
• Add ¼ cup of water to a baking dish and place apples on top.
  ¼ cup water
• Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes. 
• Serve: Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
  vanilla ice cream

Video

Notes

Variations:

• Baked Apples in Microwave: Baking in the oven is preferred, but for the microwave, place prepared apples in a microwave safe dish and microwave on high for 5-8 minutes, or until tender.
• Sliced Baked Apples: Try my Apple Crisp!

Nutrition

Calories: 246kcal | Carbohydrates: 40g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 248mg | Fiber: 5g | Sugar: 32g | Vitamin A: 275IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg

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*I originally shared this recipe September 2015. Updated October 2018, December 2021, August 2024 and September 2026.