When the weather starts to cool down and apples are everywhere, this is one of those desserts I love to make.

These loaded baked apples are filled with a buttery pecan crumble made with oats, brown sugar, cinnamon, and pecans. The apples bake until tender while the crumble gets golden and crisp on top.

And then comes my favorite part: a scoop of vanilla ice cream while the apples are still warm.

I love that this dessert feels special without requiring a lot of work. There’s no pie crust to make and no complicated steps. You simply hollow out the apples, fill them generously with the crumble, and let the oven do the rest.

I like using Honey crisp or Cosmic, but Granny Smith works beautifully too if you prefer a little more tartness.

The key is to really load up the apples with the crumble. Some of it will settle into the apple as it bakes, while the part mounded over the top becomes golden and crisp.

Serve them warm with vanilla ice cream and let it melt into all those cinnamon-scented apples and buttery pecans.

This is such a cozy fall dessert and a simple way to make the most of apple season.

Why You’ll Love These Baked Apples

• Easy to make: No pie crust or complicated dessert techniques.
• Perfect for fall: Apples, cinnamon, brown sugar, and pecans are such a good combination.
• Made with simple ingredients: You may already have most of them in your pantry.
• Best served warm: Especially with a scoop of vanilla ice cream melting over the top.

A Few Tips

Choose apples that are large enough to hold plenty of filling and that will soften without completely falling apart.

When you hollow out the apples, leave about ½ inch of apple around the sides and bottom. You want enough structure to hold the crumble.

Don’t be afraid to mound the crumble over the top. It will settle as the apples bake, and that golden pecan topping is one of the best parts.

I bake these covered for the first part of the cooking time to help the apples soften, then remove the foil so the crumble can become golden and crisp.

Let the apples rest for a few minutes before serving, then add a scoop of vanilla ice cream and extra pecan crumble while they’re still warm.

It’s the perfect finishing touch. Shop all my fall favorites here!

Yield: 4 appples

Loaded Baked Apples with Pecan Crumble

No Ratings

Print

A cozy FALL favorite. Make sure to scoop enough apple out so that you can add lots of delicious crumble.

Ingredients

• 4 large apples - honeycrisp, cosmic, or granny smith
• 1 1/2 tbsp btter, softened
• 2 tsp brown sugar
• 1/2 tsp cinnamon
• For the crumble: 1/3 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 1/2 tbsp butter, melted
• Baking liquid: use water - or - 1/3 cup apple juice
• 1 1/2 tbsp brown sugar
• 1/4 tsp cinnamon

Instructions

1. Preheat oven to 375 degrees F. Butter a small baking dish that will comfortably hold four apples. You can also use parchment paper.
2. Prepare apples by scooping out 2/3 of the inside. Make sure to remove the seeds and leave lots of room for the crumble.
3. Combine oats, flour, brown sugar, pecans, cinnamon, and salt. Stir in the butter until crumbly.
4. Mix the softened butter, brown sugar, and cinnamon. Rub a little inside each apple.
5. Park the crumble into each apple pressing it down slightly and then mounding more on the top. Don't be shy! That's what's going to give the apples a "loaded" look.
6. Stir together the cider, brown sugar, and cinnamon. Pour into the bottom of the dish around the apples.
7. Bake covered for about 25 minutes and uncovered for about 10 minutes minutes. Apples should be very tender but still holding their shape and crumble should be golden.
8. Remove from the oven and allow to stand 5 minutes prior to adding ice cream and extra pecan crumble.