Description
This delightful recipe features tender baked apples stuffed with a warm cinnamon oat mixture and served with a creamy vanilla custard sauce. Perfect for a comforting dessert or a special breakfast treat, the combination of spiced oats, nuts, and dried fruit inside sweet baked apples pairs beautifully with the smooth, homemade vanilla custard.
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
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking and ensure easy cleanup.
- Prepare Apples: Wash the apples thoroughly and core them, being careful to leave the base intact so the oatmeal filling stays inside during baking.
- Make Oatmeal Mixture: In a bowl, combine rolled oats, brown sugar, ground cinnamon, salt, and melted butter. Stir in chopped nuts and dried fruit if using to add texture and sweetness.
- Stuff Apples: Generously fill each cored apple with the oatmeal mixture, pressing lightly to pack it in. Arrange the stuffed apples upright in the prepared baking dish.
- Add Water and Bake: Pour 1 cup of water into the bottom of the baking dish to keep the apples moist during baking. Cover the dish with foil and bake for 25 to 30 minutes, or until the apples are tender when pierced with a fork.
- Start Custard Base: While apples bake, combine milk, sugar, cornstarch, and salt in a saucepan. Heat over medium heat, whisking constantly until the mixture begins to simmer and thicken slightly.
- Combine Egg Yolks and Milk: In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually whisk in the warm milk mixture to temper the eggs, then return everything to the saucepan.
- Cook Custard Sauce: Cook the mixture over medium-low heat, stirring continuously until it thickens to a smooth, creamy consistency. Remove from heat and let the custard cool slightly.
- Serve: Remove the baked apples from the oven and serve warm, drizzled generously with the vanilla custard sauce for a luscious finish.
Notes
- You can substitute rolled oats with quick oats if desired, but the texture will be slightly softer.
- Use tart apples like Granny Smith for a nice balance of sweet and tangy flavors.
- Covering the baking dish prevents the apples from drying out and ensures even cooking.
- The custard sauce can be prepared ahead of time and gently reheated before serving.
- For a vegan version, substitute butter with coconut oil and use a plant-based milk and cornstarch for the custard sauce, omitting egg yolks.
