Recipe

Zesty Baked Apples

Warm cinnamon apples with bright citrus and a buttery oat topping. Cozy enough for dessert, easy enough for a weeknight.

By Matt Campbell

•

4.8

A close-up photograph of two baked apples in a small ceramic baking dish, topped with golden oat crumble and glistening citrusy syrup

Jump to Recipe

If your kitchen could wear a sweater, it would smell like baked apples. This recipe is my favorite kind of comfort: soft, jammy fruit and a buttery, crisp topping. The twist is the zest. A little lemon and orange wakes everything up so it tastes cozy and bright at the same time, like cinnamon toast that went on vacation.

These are intentionally low-drama. No fancy ingredients, no weird techniques. Just a quick scoop, a simple crumble, and an oven that does the heavy lifting while you “clean” the kitchen by eating the leftover topping with a spoon. That counts.

A real photograph of hands zesting a lemon over a mixing bowl with oats and brown sugar on a kitchen counter

Why It Works

Zesty, not flat: Lemon and orange zest cut through the sweetness and make the apples taste like themselves, only louder.
Crisp edges, soft centers: A quick bake softens the apples while the oat topping turns golden and crunchy.
Saucy in the best way: Apple juices + citrus + butter create a light, glossy syrup that begs for ice cream or yogurt.
Flexible: Use what you have. Different apples, different nuts, even different sweeteners work here.

Pairs Well With

Storage Tips

Refrigerate: Let the baked apples cool, then transfer to an airtight container. Store in the fridge for up to 4 days. Keep any extra syrup in the container too. It is liquid gold.

Reheat: Warm in the microwave (about 45 to 90 seconds per apple) or in a 350°F oven until heated through. If the topping needs a crunch refresh, the oven is your friend.

Freeze: You can freeze them, but the apples will soften more when thawed. Freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge and rewarm in the oven for best texture.

Common Questions

What apples are best for baked apples?

Go for firm, bake-friendly apples like Honeycrisp, Granny Smith, Pink Lady, or Jonagold. Softer apples (like McIntosh) can turn mushy faster, which is not tragic, just a different vibe.

Do I have to peel the apples?

Nope. The peel helps the apples hold their shape. If you prefer a softer, more pudding-like result, you can peel them, but they may slump a bit more.

How do I keep the topping crispy?

Do not cover while baking. Also, let the apples cool for 5 to 10 minutes before serving so the syrup thickens slightly instead of steaming the topping.

Can I make these without oats?

Yes. Swap the oats for an equal amount of chopped nuts, or use more flour plus a pinch of extra salt. The texture will be more like a classic streusel.

Can I prep these ahead?

You can core and fill the apples a few hours ahead and keep them in the fridge. Bake right before serving for the best topping crunch. If baking ahead, re-crisp in the oven for 8 to 12 minutes at 350°F.

Any easy dietary swaps?

Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Dairy-free: Use melted vegan butter or coconut oil. Both are great with the citrus.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or similar (or a 9-inch pie dish for larger apples)
Small mixing bowl
Measuring cups and spoons
Zester or microplane
Apple corer or small paring knife
Spoon for filling

I started making baked apples when I wanted a dessert that felt like I tried, but did not require me to actually try that hard. The first time I added citrus zest was an accident, because I had a lemon on the counter that needed a purpose. Suddenly the whole thing tasted sharper and more alive, like the apples had a spotlight. Now I make them when the weather dips or when I need a quick win, and I always tell people the same thing: taste the syrup in the pan. If it makes you pause and grin, you nailed it.

Zesty Baked Apples

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

4 medium baking apples (Honeycrisp, Granny Smith, or Pink Lady), about 7 to 8 oz each
1 lemon (finely grated zest and 1 tbsp juice)
1 orange (finely grated zest and 2 tbsp juice)
1/3 cup old-fashioned rolled oats
1/3 cup packed brown sugar (light or dark)
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, melted
1/4 cup chopped pecans or walnuts (optional)
1/2 tsp vanilla extract (optional but lovely)
1/2 cup water or apple cider (for the baking dish)

For serving (optional): vanilla ice cream, whipped cream, or Greek yogurt.

Instructions

Heat the oven. Preheat to 375°F. Set a rack in the middle. Lightly grease an 8x8-inch baking dish. (If your apples are large, a 9-inch pie dish or a small casserole dish gives you a little more breathing room. Snug is fine.)
Prep the apples. Core each apple, leaving the bottom intact so the filling does not fall through. Aim for a cavity about 1 to 1 1/2 inches wide and scoop down about 3/4 of the way, leaving at least a 1/2-inch base. Place apples in the baking dish. If any apples want to wobble, slice the thinnest sliver off the bottom to help them sit flat (do not cut into the cavity).
Mix the zesty crumble. In a bowl, combine oats, brown sugar, flour, cinnamon, and salt. Add the finely grated lemon zest and orange zest (just the colorful part, leave the white pith behind). Pour in melted butter and mix until clumpy. Stir in nuts and vanilla if using.
Fill the apples. Spoon the crumble into each apple, packing it in lightly and mounding the top. If you have extra topping, scatter it around the apples for snackable crispy bits.
Add the sauce starter. Pour 1/2 cup water or apple cider into the baking dish. Stir in the measured lemon juice (1 tbsp) and orange juice (2 tbsp) from the ingredient list. This creates steam for tender apples and a light, citrusy syrup for serving.
Bake. Bake for 30 to 40 minutes, until the apples are tender when pierced with a knife and the topping is deep golden. Large apples can take 45 to 55 minutes. If the topping browns too fast, loosely tent the dish with foil for the last 10 minutes.
Rest and serve. Let cool for 5 to 10 minutes. Spoon the citrusy syrup from the pan over each apple. Want it thicker? Pour the pan juices into a small saucepan and simmer for 2 to 3 minutes, then spoon over top. Serve warm, ideally with ice cream melting into the edges.

Nutrition information is estimated.

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