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There’s something incredibly comforting about the smell of apples and warm spices filling your kitchen—it feels like a hug in food form. These Maple Glazed Baked Apples are exactly that. They’re simple, rustic, and honestly, they taste like autumn decided to settle right on your spoon. You start with good, sturdy baking apples, stuff them with a buttery oat mixture, and then bathe them in a sweet, sticky maple glaze that caramelizes as they bake. The result? Tender, spiced apples that hold their shape, with a filling that’s toasty and a glaze that’s pure, glossy magic. It’s a dessert that feels special but is genuinely easy to pull off, whether it’s a quiet Tuesday night or you’ve got friends coming over. The best part is, your house will smell absolutely incredible.

Why You’ll Love This Maple Glazed Baked Apples

Effortless Elegance. Honestly, this dessert looks far more impressive than the effort required. The presentation is rustic and beautiful, making it perfect for a dinner party where you want to seem like a kitchen wizard without the stress.
Cozy, Comforting Aromas. As these bake, the combination of cinnamon, nutmeg, and warm maple will fill your home with the most inviting scent. It’s aromatherapy and dessert, all in one.
Incredibly Versatile. You can serve these warm from the oven with ice cream for a classic treat, or let them cool and have them for breakfast with a dollop of yogurt. They’re wonderfully adaptable.
Naturally Sweetened Goodness. The primary sweetener here is pure maple syrup, which gives a deep, complex sweetness that refined sugar just can’t match. It creates a beautiful, glossy glaze that’s simply irresistible.

Ingredients & Tools

4 large baking apples (like Granny Smith, Honeycrisp, or Braeburn)
1/2 cup old-fashioned rolled oats
1/4 cup chopped pecans or walnuts
3 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
1/2 cup pure maple syrup
1/2 cup water or apple cider
1 teaspoon vanilla extract

Tools: A sharp paring knife, a melon baller or small spoon, a 9×13 inch baking dish, and a small mixing bowl.

The quality of your maple syrup really makes a difference here—go for the real stuff, not pancake syrup. It has a richer flavor that reduces down into the most incredible glaze. And don’t skip the pinch of salt; it makes all the flavors pop.

Nutrition (per serving)

Calories: 285 kcal
Protein: 2 g
Fat: 10 g
Carbohydrates: 52 g
Fiber: 5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes

Before You Start: Tips & Ingredient Notes

Choosing the right apple is key. You want a firm variety that will hold its shape during the long bake. Granny Smith offers a nice tart contrast, while Honeycrisp or Braeburn will be sweeter and still firm up beautifully.
Why core from the top, not the bottom? Coring from the top and leaving about a half-inch at the bottom creates a perfect little cup to hold all that delicious filling. If you go all the way through, the filling will just fall out!
Don’t be shy with the spices. The warmth of cinnamon and nutmeg is what makes this dessert so cozy. Toasting the oats and nuts in the spiced butter mixture before stuffing really deepens the flavor profile.
The liquid in the pan is non-negotiable. The water or apple cider mixed with the maple syrup creates steam, which helps the apples cook through and become tender, while also forming the base of your glaze. It’s a crucial step.

How to Make Maple Glazed Baked Apples

Step 1: First, preheat your oven to 375°F (190°C). This is a moderate temperature that will cook the apples through without burning the topping or the glaze. While it’s heating, grab your baking dish and give it a light coating of butter or a quick spritz of non-stick spray. This prevents any sticky situations later on.

Step 2: Now, let’s prep the apples. Wash and dry them thoroughly. Using a sharp paring knife or an apple corer, carefully remove the core from the top of each apple. The trick is to stop about half an inch from the bottom—you’re creating a well, not a tunnel. If you like, you can also use a small spoon or a melon baller to widen the cavity a little, just to make more room for the yummy filling.

Step 3: Time for the filling! In your small mixing bowl, combine the rolled oats, chopped nuts, softened butter, brown sugar, cinnamon, nutmeg, and that all-important pinch of salt. Use a fork or your fingers to mix it all together until it’s well-combined and crumbly. You’ll notice the butter coats the oats and nuts, which is exactly what you want. This mixture will get toasty and fragrant as it bakes.

Step 4: Carefully divide the oat mixture among your four cored apples, packing it down gently into the cavities. Don’t be afraid to mound it a little on top—it will crisp up nicely. Place the stuffed apples snugly into your prepared baking dish. They should be close but not squished.

Step 5: In a liquid measuring cup or a small bowl, whisk together the pure maple syrup, water (or apple cider for extra flavor!), and the vanilla extract. Pour this mixture evenly over and around the apples in the baking dish. This liquid is the magic potion—it steams the apples, infuses them with flavor, and reduces into that incredible glaze.

Step 6: Slide the baking dish into your preheated oven and bake for 40 to 50 minutes. You’re looking for the apples to be easily pierced with a knife but not mushy, and the tops should be a lovely golden brown. The glaze in the bottom of the pan will be bubbly and slightly thickened. Honestly, the smell at this point is pure heaven.

Step 7: Once they’re out of the oven, let the apples rest in the pan for about 5-10 minutes. They’ll be extremely hot! This resting time also allows the apples to absorb a bit more of the syrupy glaze. To serve, carefully transfer each apple to a bowl and don’t forget to spoon over plenty of that delicious maple syrup from the bottom of the pan.

Serving Suggestions

Complementary Dishes

Vanilla Bean Ice Cream — The classic pairing. The cold, creamy ice cream melting into the warm, spiced apple is a textural dream come true.
Whipped Cream or Cinnamon Crème Fraîche — A lighter alternative to ice cream that still adds a luxurious, creamy element that cuts through the sweetness.
Sharp Cheddar Cheese — Don’t knock it ’til you’ve tried it! A small slice of aged cheddar alongside the warm apple offers a fantastic sweet and savory contrast.

Drinks

Hot Chai Tea — The spices in the chai echo the cinnamon and nutmeg in the apples, creating a wonderfully cohesive and cozy experience.
Dessert Wine like Moscato or a Late Harvest Riesling — Their natural sweetness and bright acidity are a perfect match for the rich, maple-glazed fruit.
Strong Black Coffee — The bitterness of a good cup of coffee provides a beautiful counterpoint to the sweet, fruity dessert, cleansing the palate between bites.

Something Sweet

Shortbread Cookies — Their buttery, crumbly texture is ideal for scooping up any leftover glaze and adds a lovely, simple crunch.
Dark Chocolate Truffles — A single, rich truffle on the side introduces a deep, bitter chocolate note that pairs unexpectedly well with the maple and apple.
Pecan Pralines — Doubling down on the pecan flavor from the filling, a praline adds an extra layer of nutty, sugary crunch.

Top Mistakes to Avoid

Using the wrong type of apple. Soft apples like Red Delicious will turn into complete mush during the baking process. You’ll lose that beautiful structure and end up with applesauce—which is tasty, but not what we’re going for here.
Skipping the liquid in the baking dish. I’ve tried to rush this before, thinking the apples would cook in their own steam. They don’t. Without that water or cider, the apples can dry out and the maple syrup will burn instead of forming a glaze.
Overpacking the filling. You want to pack it in gently. If you press it down too hard, it can become dense and gummy instead of light and toasty. A light hand is best.
Not basting the apples halfway through. For an extra glossy and evenly flavored result, take a minute to spoon the pan juices over the apples about 20-25 minutes into the baking time. It makes a noticeable difference.

Expert Tips

Tip: Toast your oats and nuts first. If you have an extra five minutes, spread the oats and chopped nuts on a baking sheet and toast them in the oven at 350°F for 5-7 minutes before making the filling. This deepens their flavor immensely and gives the filling a wonderful nuttiness.
Tip: Add a splash of bourbon or rum. For a more grown-up version, add a tablespoon of bourbon or dark rum to the maple syrup mixture. The alcohol cooks off, leaving behind a wonderful, complex warmth.
Tip: Get creative with the filling. The basic oat and nut mixture is a fantastic canvas. Try adding shredded coconut, dried cranberries, or even a tablespoon of chia seeds for a different texture and flavor profile.
Tip: Make them ahead for easy entertaining. You can fully assemble the apples in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 8 hours before you need to bake them. Just add a few extra minutes to the baking time since they’ll be going in cold.

FAQs

Can I make these Maple Glazed Baked Apples ahead of time?
Absolutely! You have two great options. You can fully assemble them in the baking dish, cover, and refrigerate for up to 8 hours before baking—just add a few extra minutes to the cook time. Alternatively, you can bake them completely, let them cool, and store them covered in the fridge for 2-3 days. Reheat gently in the oven or microwave until warm. The texture is best when freshly baked, but they’re still delicious as leftovers.

What can I use instead of oats for the filling?
If you’re out of oats or need a gluten-free option, you have a few swaps. An equal amount of cooked quinoa or millet works surprisingly well, offering a similar texture. You could also use almond flour or gluten-free breadcrumbs, though the texture will be denser. The key is to have something that can absorb the butter and spices and get a little crispy on top.

My glaze is too thin after baking. How can I thicken it?
This happens sometimes! Simply pour the pan juices into a small saucepan and bring them to a simmer over medium heat. Let it bubble for 3-5 minutes, stirring occasionally, until it reduces and thickens to a syrupy consistency. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering liquid for an even thicker glaze.

Can I make this recipe vegan?
Easily! Just swap the butter for a plant-based alternative—a good vegan butter works perfectly here. Double-check that your brown sugar is vegan (some are processed with bone char), or just use a little extra maple syrup in the filling instead. The rest of the ingredients are naturally plant-based.

Why did my apples burst open while baking?
This usually happens for one of two reasons. First, the apple skin might have been scored or nicked during coring, creating a weak spot. Second, and more commonly, the apples were simply baked for a bit too long. All ovens vary, so start checking for tenderness a few minutes before the minimum bake time. A perfectly baked apple should be tender but still hold its proud, stuffed shape.

Maple Glazed Baked Apples

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 4

Total Time 60 minutes

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Make the best Maple Glazed Baked Apples with this easy recipe. Tender apples stuffed with a spiced oat filling and coated in a glossy maple glaze. Get the recipe now!

Ingredients

For the apples and filling:

4 large baking apples (like Granny Smith, Honeycrisp, or Braeburn)
1/2 cup old-fashioned rolled oats
1/4 cup chopped pecans or walnuts
3 tablespoons unsalted butter (softened)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt (a pinch)

For the glaze:

1/2 cup pure maple syrup
1/2 cup water or apple cider
1 teaspoon vanilla extract

Instructions

01
First, preheat your oven to 375°F (190°C). This is a moderate temperature that will cook the apples through without burning the topping or the glaze. While it's heating, grab your baking dish and give it a light coating of butter or a quick spritz of non-stick spray. This prevents any sticky situations later on.
02
Now, let's prep the apples. Wash and dry them thoroughly. Using a sharp paring knife or an apple corer, carefully remove the core from the top of each apple. The trick is to stop about half an inch from the bottom—you're creating a well, not a tunnel. If you like, you can also use a small spoon or a melon baller to widen the cavity a little, just to make more room for the yummy filling.
03
Time for the filling! In your small mixing bowl, combine the rolled oats, chopped nuts, softened butter, brown sugar, cinnamon, nutmeg, and that all-important pinch of salt. Use a fork or your fingers to mix it all together until it's well-combined and crumbly. You'll notice the butter coats the oats and nuts, which is exactly what you want. This mixture will get toasty and fragrant as it bakes.
04
Carefully divide the oat mixture among your four cored apples, packing it down gently into the cavities. Don't be afraid to mound it a little on top—it will crisp up nicely. Place the stuffed apples snugly into your prepared baking dish. They should be close but not squished.
05
In a liquid measuring cup or a small bowl, whisk together the pure maple syrup, water (or apple cider for extra flavor!), and the vanilla extract. Pour this mixture evenly over and around the apples in the baking dish. This liquid is the magic potion—it steams the apples, infuses them with flavor, and reduces into that incredible glaze.
06
Slide the baking dish into your preheated oven and bake for 40 to 50 minutes. You're looking for the apples to be easily pierced with a knife but not mushy, and the tops should be a lovely golden brown. The glaze in the bottom of the pan will be bubbly and slightly thickened. Honestly, the smell at this point is pure heaven.
07
Once they're out of the oven, let the apples rest in the pan for about 5-10 minutes. They'll be extremely hot! This resting time also allows the apples to absorb a bit more of the syrupy glaze. To serve, carefully transfer each apple to a bowl and don't forget to spoon over plenty of that delicious maple syrup from the bottom of the pan.