This baked apples recipe is a classic fall dessert you and your family will love! Topped with a delicious, perfectly spiced, and lightly sweetened oat filling, it’s a simple vegan dessert that takes little time to prepare and clean up is quick and easy. These easy baked apples are the perfect ending to a meal and will become a new autumn favourite.
In a small bowl, mix all of the oat topping ingredients together. Add melted coconut oil and mix until all ingredients have combined. Set aside.
Prepare Apples:
Wash apples, cut in half, and core using a melon baller scoop or a small spoon. Place apples in a small baking dish. (See images above)
In a small bowl, combine the 2 teaspoons of coconut sugar and ¼ teaspoon of cinnamon, sprinkle and divide mixture between each apple half.
Divide oat topping between each apple half, be sure that the top of each apple is covered. (See images above)
Cover baking dish and bake for 25-35 minutes or until a knife easily slides through the apples. Serve warm.
Notes
Before making this recipe, please read FAQ above for helpful tips to ensure your dessert is a success.
Cooking time for these baked apples will vary based on the size of the apples and the type you use. The cooking time for this recipe is based on medium sized Gala apples but if you're using using larger apples, baking time will need to be increased, for smaller apples, time will have to be decreased.
I use a 9" x 6" baking dish for this recipe, but an 8" x 8" can also be used.
Baking dish can be covered with foil, but if you are avoiding foil use, I use a silicone lid like this one.
Don't crowd the baking dish, use a larger one if the apples will not fit comfortably with a little space around all sides.
This dessert is best enjoyed warm and on the day it was made, but if you have leftovers, store in an airtight container in the fridge. Warm up before serving.
If you use extra virgin/unrefined coconut oil for this recipe, the topping will have a slight coconut flavour. If you would prefer to not have that flavour, please use refined coconut oil.
Old fashioned rolled oats must be used, NOT quick oats (topping will be too mushy) or steel cut oats (topping will not cook properly).
Recipe can be doubled, if needed, just be sure to use a larger baking dish and to not overcrowd the dish.
Nutrition info listed below is for 1 of 4 servings (without any toppings) of the recipes made as written and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.