Maple and Cinnamon Baked Apples

Jenna Helwig

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Makes 8 servings

½ cup oats

¼ cup dried cranberries, plus more for garnish

1 teaspoon cinnamon

1/8  teaspoon salt

8 Gala or other sturdy, baking apples

4 teaspoons maple syrup

1 teaspoon extra-virgin olive oil

Lower in fat and higher in fiber, fragrant roasted apples are a lighter dessert alternative to a heavy piece of pie. Make-ahead tip: Stir together the oats and brown sugar mixture up to 2 days before. Cover and store at room temperature.


1. Preheat the oven to 350°F. In a small bowl, stir together the oats, brown sugar, cranberries, cinnamon, and salt.

2. With a paring knife or melon baller remove the core of each apple, creating a deep, wide well—make sure not to cut through to the bottom of the fruit. Using a vegetable peeler, peel away an inch-wide layer of skin from the top of each apple.

3. Pour ½ teaspoon of maple syrup into each apple. Divide the oats mixture evenly between the apples, filling the wells. Drizzle the top of each apple with ǩ teaspoon of olive oil.

4. Place the apples in a 13-by-9-inch baking pan or divide into two smaller pans. Fill the pan with ½-inch water. Cover with aluminum foil and bake for 1 hour or until the apples are tender when pierced with a knife.

5. Serve warm or at room temperature, garnishing the plates with dried cranberries if desired.

Per Serving:

Calories: 146

Carbohydrates: 30 g

Fat: 2 g

Protein: 2 g

Fiber: 4 g

Active Time: 20 minutes

Total Time: 1 hour, 20 minutes

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