Description
Delight in this comforting and wholesome recipe for Cinnamon Oatmeal Stuffed Apples baked to perfection and served with a creamy homemade vanilla custard sauce. This dessert combines tender baked apples filled with a spiced oat mixture, nuts, and dried fruit, complemented by a smooth, rich custard for a perfect balance of flavors and textures.
Ingredients
Scale
For the Stuffed Apples
- 4 large apples (such as Honeycrisp or Granny Smith)
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- 1/4 cup chopped nuts (optional)
- 1/4 cup raisins or dried cranberries (optional)
- 1 cup water (for baking)
For the Vanilla Custard Sauce
- 2 cups milk
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking.
- Core the Apples: Wash and core the apples carefully, keeping the bottom intact so they can hold the filling securely.
- Mix the Filling: In a bowl, combine the rolled oats, brown sugar, cinnamon, salt, and melted butter. If using, stir in the chopped nuts and dried fruit to add extra texture and flavor.
- Stuff the Apples: Generously fill each apple with the oatmeal mixture, pressing lightly to pack the filling inside. Arrange the apples upright in the prepared baking dish.
- Add Water and Cover: Pour 1 cup of water into the bottom of the baking dish to help keep the apples moist while baking. Cover the dish with aluminum foil.
- Bake the Apples: Bake in the preheated oven for 25 to 30 minutes until the apples are tender but still hold their shape.
- Prepare the Custard Base: In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Heat over medium heat, whisking constantly until the mixture just starts to simmer and thickens slightly.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and vanilla extract together. Gradually add a small amount of the warm milk mixture to the egg yolks while whisking constantly to temper them and avoid curdling.
- Cook the Custard Sauce: Return the tempered egg mixture to the saucepan with the remaining milk mixture and cook over medium heat, stirring continuously until the custard thickens and coats the back of a spoon.
- Cool Slightly and Serve: Remove the custard from the heat and allow it to cool slightly. Serve each baked apple warm, drizzled generously with the vanilla custard sauce.
Notes
- Use firm apples like Honeycrisp or Granny Smith to ensure they hold their shape during baking.
- Optional nuts and dried fruit add delightful texture and sweetness but can be omitted for a simpler version.
- Be sure to temper the egg yolks to prevent scrambling and get a smooth custard sauce.
- The custard sauce can be made ahead and gently reheated before serving.
- If you prefer a thicker custard, you can cook it a bit longer but avoid boiling which may curdle the eggs.
