Baked Cinnamon Apples with Oat Crumble (Easy Dessert)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Desserts

Baked cinnamon apples with oat crumble are a comforting dessert made with tender apples, warming cinnamon and a golden oat topping. This easy oven-baked recipe uses everyday ingredients and can be served warm with plain yogurt or a scoop of vanilla ice cream.

Recipe at a glance

Prep: 10 minutes | Bake: 30–35 minutes | Total: 40–45 minutes | Serves: 4 | Equipment: 8-inch baking dish, bowls, oven.

Ingredients

Apple filling

• 4 medium apples (about 600 g), peeled if preferred, cored and sliced
• 1 tablespoon fresh lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 2 tablespoons water

Oat crumble

• 1/2 cup (45 g) rolled oats
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons (42 g) cold unsalted butter, diced
• Pinch of salt

Allergen note: Contains wheat and dairy. Use certified gluten-free oats and a suitable gluten-free flour if required; check ingredient labels.

How to make baked cinnamon apples

1. Preheat the oven. Heat to 375°F (190°C). Lightly grease an 8-inch baking dish.
2. Prepare apples. Wash, core and slice apples about 1/4 inch thick. Place in a bowl and toss with lemon juice, brown sugar, cinnamon, cornstarch and water.
3. Fill the dish. Spread the apple mixture evenly in the prepared baking dish.
4. Make the crumble. Mix rolled oats, flour, brown sugar, cinnamon and salt in a separate bowl. Rub in cold butter with fingertips or a pastry cutter until the mixture resembles coarse crumbs.
5. Top the apples. Scatter the oat mixture evenly over the apples without pressing it down.
6. Bake. Bake for 30–35 minutes, until the apples are tender when pierced with a fork, the filling bubbles at the edges and the topping is golden. If the top browns too fast, loosely cover with foil.
7. Rest and serve. Let cool for 5–10 minutes before serving. The filling thickens slightly as it cools.

Best apples for baking

Firm apples such as Granny Smith, Honeycrisp or Pink Lady usually hold their shape well. Softer apples can work, but may become more like applesauce. A mixture of tart and sweet varieties gives balanced flavor.

Tips for a crisp oat topping

• Keep butter cold: Cold butter creates crumbly pockets rather than a paste.
• Use evenly sliced apples: Similar-sized pieces cook at a similar rate.
• Do not overmix topping: Stop when it resembles coarse crumbs.
• Check tenderness: Apple variety and slice thickness affect bake time.
• Let rest: A brief rest helps the hot juices thicken.

Variations

Apple pear crumble

Replace one apple with a firm pear and check for tenderness a little earlier.

Nutty topping

Add 2 tablespoons chopped walnuts to the crumble if suitable for your dietary needs. This introduces tree nuts.

Dairy-free version

Use a suitable firm plant-based butter alternative instead of dairy butter.

Less sweet version

Reduce the brown sugar in the apple filling to 1 tablespoon when using sweet apples.

Serving ideas

Serve warm with plain yogurt, vanilla ice cream or a spoonful of lightly sweetened whipped cream. For another make-ahead dessert, try no-bake chocolate oat bars. For a fruit-based option, see strawberry yogurt parfait.

Storage and reheating

Refrigerate leftovers in a covered container within two hours of baking and use within 3–4 days. Reheat in a 325°F (165°C) oven until hot throughout, or microwave individual servings. The topping may soften during storage. Freeze cooled portions in airtight containers for up to two months for best texture.

Frequently asked questions

Do I need to peel apples?

No. Apple peels are edible, but peeling creates a softer filling. Wash apples thoroughly before slicing.

Can I make baked apples ahead?

Yes. Assemble shortly before baking, or prepare the topping and apple mixture separately and refrigerate until ready to bake.

Why is my crumble soggy?

Very juicy apples, a thick layer of topping or insufficient baking time can prevent crisping. Bake until the filling bubbles and topping is golden.

Can I use quick oats?

Yes, but quick oats produce a finer, less textured crumble than old-fashioned rolled oats.

Can I make this without flour?

Try a suitable gluten-free flour blend in the topping; results may vary. Cornstarch in the filling helps thicken the juices.

Editorial note

This is original editorial recipe guidance, not a claim of independently kitchen-tested results. Bake times vary by oven and apple variety. Any featured photograph is illustrative.