Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce is a cozy, comforting dessert that brings together warm spices and hearty oats baked right inside tender apples. The sweet cinnamon and nutty oatmeal fill the apples with a wonderful texture, while the creamy vanilla custard makes every bite feel extra special and smooth.
I love making this treat when I want something that feels homemade and just a little bit fancy without any fuss. The smell of cinnamon and baked apples fills the kitchen and makes the whole house feel welcoming. One tip I always follow is to use crisp apples like Honeycrisp or Granny Smith so they hold their shape well and offer a nice contrast to the soft filling inside.
Serving these apples with the warm vanilla custard drizzled right on top always gets compliments from friends and family. It’s a dessert that’s both simple and satisfying, perfect for chilly evenings or when you need a sweet pick-me-up that feels like a hug. I find it’s also a great way to enjoy a classic spice flavor in a new and delightful way!
Key Ingredients & Substitutions
Apples: Firm apples like Honeycrisp or Granny Smith hold their shape well when baked. If you prefer sweeter, softer apples, you can try Fuji or Gala, but watch the baking time as they soften quicker.
Rolled Oats & Nuts: Old-fashioned oats add great texture and nutty flavors; quick oats can be used but will be softer. For nuts, walnuts or pecans add nice crunch—use almonds or sunflower seeds if nuts are an issue.
Cinnamon & Spices: Cinnamon is the star spice here. Nutmeg is optional but adds warmth. If you want a twist, try adding a pinch of ground ginger or cardamom.
Butter & Sweeteners: Melted butter keeps the filling moist and rich. Brown sugar adds a deep sweetness—maple syrup or honey work well as alternatives.
Vanilla Custard Sauce: Whole milk and cream make a smooth custard. To lighten it, you can use just milk or a milk alternative. Fresh vanilla extract is best, but vanilla bean or paste can be used for a stronger flavor.
How Do You Bake Perfect Stuffed Apples Without Them Getting Mushy?
Keeping apples tender but whole is key. Here’s how:
- Pick firm apples that can hold stuffing and keep their shape during baking.
- Carefully core the apples without breaking the bottom—this keeps the filling inside.
- Add a little water to the baking dish to create steam; it helps cook the apples evenly and prevents drying out.
- Bake at 350°F (175°C) for about 40-50 minutes, checking for softness with a fork but without letting them fall apart.
- Let the apples cool for a few minutes before serving so they set up nicely.
With these tips, the apples stay tender with a slightly firm bite while the oatmeal topping crisps up beautifully on top.
Equipment You’ll Need
- Mixing bowls – I like using a medium bowl for the oatmeal filling since it’s just the right size and easy to stir.
- Core removal tool or paring knife – helps to carefully hollow out the apples without breaking the skin.
- Baking dish – a shallow dish to hold the apples and prevent spills while baking.
- Whisk – perfect for blending the custard ingredients smoothly.
- Saucepan – to gently heat the milk and prepare the custard sauce without burning it.
Flavor Variations & Add-Ins
- Swap walnuts for chopped almonds or pistachios for a different nutty crunch.
- Add a handful of dried cranberries, raisins, or chopped dates to the oatmeal filling for extra sweetness and tartness.
- Mix in a teaspoon of ginger or a pinch of cloves with the cinnamon for a boost of warm spices.
- Use maple syrup or honey instead of brown sugar for a richer sweetness and a natural flavor boost.
Cinnamon Oatmeal Stuffed Apples With Vanilla Custard Sauce
Ingredients You’ll Need:
For the Stuffed Apples:
- 4 large firm apples (such as Honeycrisp or Granny Smith)
- 1 cup old-fashioned rolled oats
- 1/4 cup chopped nuts (walnuts or pecans)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp unsalted butter, melted
- 1/4 cup raisins or dried cranberries (optional)
For the Vanilla Custard Sauce:
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare and about 45 minutes to bake the stuffed apples. Preparing the vanilla custard sauce takes about 10-15 minutes. So, in total, set aside roughly 1 hour to make this delicious dessert from start to finish.
Step-by-Step Instructions:
1. Prepare the Apples:
Preheat your oven to 350°F (175°C). Carefully core the apples, making sure to leave the bottom intact so the filling stays inside. This helps keep the apples nice and sturdy during baking.
2. Make the Oatmeal Filling:
In a bowl, stir together the rolled oats, chopped nuts, brown sugar, cinnamon, nutmeg (if using), melted butter, and raisins or dried cranberries until the mixture is well combined.
3. Stuff and Bake the Apples:
Fill each cored apple with the oatmeal mixture, pressing it in firmly and mounding it slightly on top. Place the stuffed apples upright in a baking dish. Pour about 1/2 inch of water into the bottom of the dish to help the apples bake evenly without burning. Bake for 40-50 minutes, or until the apples are tender and the topping is golden and crisp.
4. Prepare the Vanilla Custard Sauce:
While the apples are baking, combine the milk and cream in a medium saucepan and heat over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
5. Finish the Custard:
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 5-7 minutes). Avoid boiling to prevent curdling. Remove from heat and stir in the vanilla extract.
6. Serve:
Once the apples are done baking, serve them warm with the vanilla custard sauce spooned generously over the top. For a pretty touch, sprinkle a little cinnamon or garnish with a fresh thyme sprig just like in the photo.
Can I Use Frozen Apples for This Recipe?
It’s best to use fresh, firm apples for this dish to maintain the right texture. Frozen apples tend to become too soft and watery when baked, which can affect the filling and overall result.
Can I Make the Custard Sauce Ahead of Time?
Yes! You can prepare the vanilla custard sauce up to a day in advance. Store it in an airtight container in the fridge and gently reheat it on the stove over low heat before serving.
How Should I Store Leftover Stuffed Apples?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, and warm up some custard sauce to drizzle on top for the best flavor.
What Can I Substitute for Nuts in the Filling?
If you’re allergic or prefer no nuts, you can omit them or swap in seeds like pumpkin or sunflower seeds for added crunch without the allergens.
