Description
Delight in this comforting dessert featuring cinnamon-spiced oatmeal stuffed apples baked to tender perfection and served with a luscious vanilla custard sauce. Perfect for cozy fall evenings, this recipe combines sweet fruit, crunchy nuts, and creamy sauce for a heavenly treat.
Ingredients
Scale
For the Stuffed Apples
- 4 medium apples (such as Honeycrisp or Fuji)
- 1/2 cup old-fashioned oats
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter (melted)
- Pinch of salt
For the Vanilla Custard Sauce
- 1 cup whole milk
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon cornstarch
Instructions
- Prepare Apples: Preheat your oven to 375°F (190°C). Core the apples by removing the center seeds, taking care not to cut through the bottom, creating a cavity for the filling. Arrange the apples upright in a baking dish.
- Make Filling: In a mixing bowl, combine the oats, chopped nuts, brown sugar, cinnamon, nutmeg, melted butter, and a pinch of salt. Mix well to blend all the ingredients.
- Stuff Apples: Spoon the oat mixture into each hollowed apple, pressing down lightly to pack it in. Pour approximately 1/4 cup water into the base of the baking dish to keep the apples moist as they bake.
- Bake Apples: Cover the baking dish with aluminum foil and bake for 25 to 30 minutes. Remove the foil and continue baking uncovered for an additional 10 to 15 minutes, or until the apples are soft and the topping is golden brown.
- Prepare Custard Sauce: While the apples bake, gently heat the milk in a saucepan over medium heat until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk the warm milk into the egg mixture to temper it.
- Cook Custard: Return the milk and egg mixture to the saucepan and cook over medium-low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, which should take about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
- Serve: Plate the warm stuffed apples and generously drizzle them with the vanilla custard sauce. Enjoy your comforting fall dessert!
Notes
- You can prepare the custard sauce up to 2 days ahead and store it refrigerated. Reheat gently before serving to avoid curdling.
- For an extra touch of sweetness, drizzle the stuffed apples with maple syrup before baking.
- Use firm apples like Honeycrisp or Fuji for best baking results as they hold their shape well.
Nutrition
- Serving Size: 1 apple with custard
- Calories: 290
- Sugar: 23g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
