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Ginger Baked Apples with Oats & Pecans

  • 15 m
  • 50 m
EatingWell Test Kitchen
“Think of these baked apples as individual apple crisps. Use apples that get nice and soft when they're cooked. Try serving it with a splash of dark rum and a dollop of fat-free Greek-style yogurt.”


    • 4 McIntosh, Cortland or Empire apples
    • ⅓ cup old-fashioned rolled oats
    • ⅓ cup packed light brown sugar
    • ¼ cup chopped pecans
    • ¾ cup apple cider, divided
    • 1 tablespoon finely chopped crystallized ginger


  • 1 Preheat oven to 375°F.
  • 2 Remove the stem and core of apples with a melon baller, leaving the bottoms intact.
  • 3 Combine oats, sugar, pecans, ¼ cup cider and ginger in a small bowl. Fill each apple with about 2 tablespoons of the filling and place in an 8-inch-square (or similar-size) baking dish. Pour the remaining ½ cup cider around the apples. Cover the dish with foil.
  • 4 Bake the apples until tender, about 20 minutes. Uncover and continue baking until the apples are very soft but still hold together, 10 to 15 minutes more. Let cool about 5 minutes before serving.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
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