Baked Apples (Gluten-Free!)

A baked apple with filling and a scoop of ice cream on a plate

Meaningful Eats

Baked Apples (Gluten-Free!)

6 servings

These warm, juicy baked apples are filled with brown sugar pecan filling, then topped with a scoop of vanilla ice cream and caramel sauce. It's the perfect EASY fall dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Author Erin Collins

Ingredients

6 large Granny Smith apples

For the Filling:

4 tablespoons butter softened
⅓ cup brown sugar
⅓ cup dried cranberries finely chopped
⅓ cup toasted pecans finely chopped
⅓ cup gluten-free rolled oats
1 teaspoon orange zest
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Sauce:

2 tablespoons butter melted
⅓ cup maple syrup
½ cup apple cider

Instructions

Preheat the oven to 375F. Lightly grease a 9x13 baking dish, or any dish that can fit 6 apples without them touching.

PREPARE THE APPLES

Shave a thin slice off the bottom (blossom end) of 6 apples to allow them to sit flat. Cut top 1/2 inch off the stem end and set aside for topping the apples later.
Peel the apples.
Core the apples using a melon baller, or small paring knife. (I find a melon baller works best!) Be careful not to cut all the way through. The opening should be about 1½-inches. Place the apples in the baking dish.

MAKE THE FILLING

Mix together the ingredients for the filling until well combined.
Spoon the filling inside the apples, mounding any extra on top. Top with reserved apple caps.

BAKE THE APPLES

Whisk together the sauce ingredients and pour into the baking dish.
Bake for 35-40 minutes, basting with the sauce every 10 minutes. The apples are done when they can easily be poked with a toothpick. (Add a few tablespoons of cider to the sauce if it gets too thick.)
Serve the apples topped with a spoonful of sauce and a scoop of ice cream. Enjoy!

Notes

Gluten-Free: Be sure to use gluten-free rolled oats to keep this recipe gluten-free!

Dairy-Free: Use a dairy-free butter substitute for the filling and sauce.

Nut-Free: Substitute pecans with 1/3 cup oats.

To Make Ahead: Core and peel the apples, prepare the filling, and stuff them. Cover and refrigerate for up to 4 hours before baking. Prepare the sauce just before baking and bake as instructed.

To Store: Keep leftover baked apples in an airtight container in the fridge for up to 3 days. Warm in the oven at 375°F for 10-15 minutes, or microwave before serving.

To Freeze: Freezing isn't recommended, since it affects the texture of the apples.

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