Baked Apples - Oven or Crockpot.

baked apple on a white plate topped with vanilla ice cream.

Baked Apples - Oven or Crockpot.

Delicious Baked Apples loaded with oatmeal, brown sugar, butter, nuts, cinnamon, and nutmeg. This recipe for baked apples is perfect for the fall season.

Course Dessert

Cuisine American

Keyword Apple, Crock Pot Recipes, Fall Dessert Recipes, Rolled Oats

Prep Time 20

Cook Time 35

Total Time 55

Servings apples

Calories 344kcal

Author Darcey Olson

Cost $8

Ingredients

INGREDIENTS

4 tbsp salted butter *Note 1
¼ cup brown sugar
¼ cup all-purpose Flour, slow cooker version only *Note 2
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp ground cloves
¼ cup rolled oats *Note 3
¼ cup chopped nuts
4 baking apples *Note 4
1 cup water

Instructions

OVEN BAKED APPLES

Preheat the oven to 375˚F.
Add the butter, brown sugar, cinnamon, nutmeg and cloves to a small mixing bowl and mash with a fork. If the butter is hard you can use a handheld or stand mixer. Stir in the oats and nuts. Set aside.
Core the apples with an apple corer or paring knife and small spoon. Make sure to keep the bottom 1/4th of the apple intact so the filling doesn't spill out the bottom. Transfer the apples to an 8"-9" casserole dish.
Use a small spoon to divide the filling evenly between the apples. Press down on the filling as you go to make room for as much filling as possible.
Add the water to the bottom of the casserole dish. Transfer to the oven and bake for 35-45 minutes, until soft but not mushy. The total time will depend on the size and type of apple you're using.
Remove from the oven and let rest for 5 minutes before serving.

SLOW COOKER APPLES

Add the butter, brown sugar, flour, cinnamon, nutmeg and cloves and mash with a fork. If the butter is hard you can use a handheld or stand mixer. Stir in the oats and nuts. Set aside.
Core the apples with an apple corer or paring knife and spoon. Make sure to keep the bottom 1/4th of the apple intact so the filling doesn't spill out the bottom.
Use a small spoon to divide the filling evenly between the apples. Press down the filling as you go to make room for as much filling as possible. Transfer the apples to a slow cooker.
Add the water to the bottom of the slow cooker. Let cook for 1.5 - 2 hours on high or 4 hours on low. The total time will depend on the size and type of apple you're using.
Remove from the slow cooker and let rest for 5 minutes before serving.

Notes

Note 1 - If using unsalted butter add a pinch of salt to make up for the lack of it in the butter.

Note 2 - Only needed for the slow cooker version. It helps the filling firm up.

Note 3 - Omit the nuts or oatmeal if you don't care for these ingredients.

Note 4 - Best apples to use: Honeycrisp, Granny Smith, Fuji, Braeburn, Jonagold, and Pink Lady

Nutrition