Desserts · Fall · Vegetarian · Baking

Baked Apples with Oat and Walnut Filling

Name: Baked Apples with Oat and Walnut Filling
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 dessert portions
Ingredients: 4 medium firm baking apples, such as Empire or Pink Lady, washed; ½ cup old-fashioned rolled oats; ¼ cup chopped walnuts; 2 tbsp pure maple syrup; 2 tbsp unsalted butter, melted; ½ tsp ground cinnamon; 1 tsp finely grated lemon zest; ¼ cup water, for the baking dish

Halved apples hold a maple-sweetened oat and walnut filling. Cover them briefly to soften the fruit, then uncover to brown the topping.

Edited by Tasty Recipes editorial team

Published 2026-09-23

55 minMakes 4 dessert portions

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How to make Baked Apples with Oat and Walnut Filling

Timing breakdown · 3 timed stages

Estimated timing: allow about 15 minutes to halve and hollow four apples and mix the filling, 15 minutes covered and about 15 to 20 minutes uncovered in the oven, plus 5 minutes to stand. The 55-minute estimate uses the longer bake. Apple size, variety and oven performance can change the time. The apples are ready when a small knife slides into the thickest part and the topping has lightly browned.

Preparation: 15 min
Cooking: 35 min

Baking Step 3: 15 minutes
Baking Step 4: 15 to 20 minutes
Standing Step 5: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 190°C (375°F). Wash and dry the apples. Cut each apple in half from stem to base. With a teaspoon, scoop out the seeds and tough core to make a shallow well in each half, leaving the bottom and skin intact. Place the eight halves cut side up in a 23 by 33 cm (9-by-13-inch) baking dish in one layer.
02
In a small bowl, stir together the oats, walnuts, maple syrup, melted butter, cinnamon and lemon zest until the dry ingredients are evenly moistened. Divide the filling among the apple wells. Any loose crumbs can rest on top of the cut surfaces.
03
Pour the water into the bottom of the dish, avoiding the oat filling. Cover the dish snugly with foil and bake for 15 minutes. The water helps the apples soften while the filling is protected from early browning.
04
Carefully remove the foil, keeping hands clear of the steam. Bake uncovered for about 15 to 20 minutes more. Check the thickest apple half with a small knife: it should slide in easily, and the oat-walnut topping should be lightly browned. If the topping darkens before the apples soften, cover loosely with foil and keep baking until the fruit is tender.
05
Let the dish stand for 5 minutes. Serve two warm apple halves per person, spooning any pan juices over the fruit. The dish is hot, so lift the halves with a serving spoon rather than by hand.
06
Cool leftovers promptly and refrigerate in a shallow covered container within 2 hours. Eat within 2 to 3 days. Reheat only the portion needed to 74°C (165°F); the oat topping will soften during storage.

Recipe questions

Why halve the apples instead of baking them whole?

Halving makes the seed pockets easy to remove and gives every portion an exposed surface for the oat-and-walnut topping. This method uses two halves per dessert portion; whole cored apples need a different baking time.

Which apples work for this recipe?

Choose medium apples that feel firm and hold their shape, such as Empire or Pink Lady. Check tenderness with a knife because varieties and sizes soften at different rates.

Can I use quick oats?

Old-fashioned rolled oats are specified because their larger flakes give the topping more texture. Quick oats may soften more under the foil, so check the topping and fruit rather than assuming the same finish.

How is this different from a fruit crisp?

This recipe keeps the apple halves intact and portions the filling into the seed pockets. A crisp uses cut fruit under a loose topping that is spooned from the dish.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from WW Canada: Baked Oat & Walnut-Stuffed Apple. This version makes four portions from halved apples in one dish, uses maple syrup instead of brown sugar, and bakes the filling under foil before browning it uncovered. Timing is estimated; The image is an editorial illustration.

Additional references: Washington State University Extension: Baked Apples · Health Canada: food safety tips for leftovers