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Easy Brown Sugar Cinnamon Baked Apples for Two

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Perfectly portioned baked apples filled with a buttery brown sugar, cinnamon, and oat streusel. This simple, comforting dessert comes together in under an hour with minimal effort and is naturally gluten-free and easily dairy-free.

Ingredients

Scale
  • 2 large apples (such as Honeycrisp, Fuji, or Granny Smith)
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon ground cinnamon
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons chopped walnuts or pecans (optional)
  • 2 tablespoons raisins or dried cranberries (optional)
  • ¼ cup apple cider or water
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash and dry the apples. Cut off the top ½ inch of each apple (the stem end) to create a lid. Set tops aside. Use a melon baller or small spoon to carefully scoop out the core, removing all seeds and the tough center membrane, but leaving the bottom intact so the filling doesn’t leak out. The cavity should be about 1 to 1½ inches wide.
  3. In a small mixing bowl, combine the packed brown sugar, softened butter, ground cinnamon, rolled oats, chopped nuts (if using), dried fruit (if using), and a tiny pinch of salt. Use a fork to mash everything together until it forms a crumbly, cohesive mixture.
  4. Place the hollowed apples in a small baking dish (around 8×8 inches or similar). Divide the filling evenly between the two apples, packing it down gently. Mound it up slightly if needed. Place the reserved apple tops back on the filling.
  5. Pour the apple cider or water into the bottom of the baking dish, being careful not to pour it directly over the apples. The liquid should come up about ¼ inch around the base of the apples.
  6. Bake for 35 to 45 minutes, until the apples are tender when pierced with a fork and the filling is bubbly and fragrant. Start checking at the 30-minute mark.
  7. Remove from the oven and let the apples rest for 5 to 10 minutes. Serve warm, spooning some of the syrupy pan juices over the top. A scoop of vanilla ice cream or a dollop of whipped cream is recommended.

Notes

Choose apples that hold their shape when baked, like Honeycrisp, Fuji, or Granny Smith. Avoid Red Delicious or McIntosh. Don’t overfill the cavity; leave a little room for expansion. Let the apples rest after baking to allow the filling to set. For extra sauce, add an extra tablespoon of butter and a splash of apple cider to the pan before baking.

Nutrition

Keywords: baked apples, brown sugar cinnamon, dessert for two, easy dessert, gluten-free dessert, fall dessert, apple recipe

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