Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!
Sponsored by McCormick.
The holidays are here and if you are looking for an easy dessert to serve your friends and family, you are in luck because today I am sharing my favorite Cinnamon Streusel Baked Apples. They are the perfect dessert for fall, Thanksgiving, and Friendsgiving. If you like apple crisp, you will love this easy baked apple recipe. The brown butter cinnamon streusel topping is amazing!
Pumpkin is usually the focus of Thanksgiving dessert, but let’s not forget about apples. Sure, I love me a piece of pumpkin cake, pumpkin cheesecake, or pumpkin bar, but I have to have an apple dessert too. More than one dessert is totally acceptable on Thanksgiving, especially when the dessert is an apple. An apple a day keeps the doctor away:)
Baked apples are traditionally cored and stuffed, but I like to core the apples and cut them in half so I can top them with streusel topping. And this isn’t any old streusel topping it is extra special because it is made with:
- brown butter
- McCormick Pure Vanilla Extract
- brown sugar
- McCormick Ground cinnamon
- McCormick Ground nutmeg
The brown butter with all of the spices, oats and pecans makes this streusel topping the very best!
The baked apples are basically individual apple crisps but so much more fun! Mini desserts are always so fun to serve, especially during the holidays. Everyone will love the presentation and of course the taste!
Tips for making cinnamon streusel baked apples:
- I like to use Honeycrisp apples when they are in season. Fuji apples also work well.
- To core the apples, I use a melon baller, it makes it super easy. If you don’t have one, a spoon will work.
- I like to add pecans to the streusel topping for an extra crunch. Walnuts also work well. If you need the recipe to be nut free, you can leave them out.
- The apples are best served warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. Sooooooo good!
Put Cinnamon Streusel Baked Apples on your Thanksgiving or Friendsgiving menu this year. Your friends and family will love this fun and delicious dessert. It is a holiday favorite at our house!
If you like these cinnamon baked apples, you might also like:
- Apple Slab Pie with Crumb Topping
- Apple Cinnamon Crumble
- Salted Caramel Apple Crumb Bars
- Peanut Butter Toast with Skillet Cinnamon Apples
Join in on the fun and share photos of your Friendsgiving or Thansgiving using the hashtag #noflavorlikehome. Need more Thanksgiving ideas, check out these fine recipes from McCormick: Smoked Turkey, Cheesy Potato Casserole and Cranberry Apple Stuffing.
Cinnamon Streusel Baked Apples
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Total Time
- 1 hour 10 minutes
For the brown butter cinnamon streusel topping:
- 8 tablespoons butter cut into tablespoon pieces
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup chopped pecans or walnuts
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/8 teaspoon McCormick Ground Nutmeg
- 1/8 teaspoon salt
For the apples:
- 5 medium Honeycrisp apples Fuji also work well
- 2 tablespoons light brown sugar
- 1/2 teaspoon McCormick Ground Cinnamon
- 3/4 cup hot water
- Vanilla ice cream for serving, optional
- Salted caramel sauce for serving, optional
Preheat oven to 375 degrees F.
Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a medium bowl.
Add the vanilla extract and brown sugar to the brown butter. Stir until smooth. Add the flour, oats, pecans, cinnamon, nutmeg, and salt. Stir until combined. Set aside.
Cut the apples in half from stem to end. Use a melon baller or small spoon to scoop out the apple core and seeds. Dig deep enough so there is a little room to "stuff" the apples with the filling. Remove the apple stems.
Pour the hot water in a large cast iron skillet or baking dish. Arrange the apples in the baking dish with the flesh facing up. Sprinkle brown sugar and cinnamon evenly over the apples. Divide the streusel topping between the apples, pressing down so it doesn't fall out.
Cover the pan with aluminum foil and bake the apples for 20 minutes. Remove from the oven and carefully remove the foil. Bake for 30-40 more minutes or until the apples are soft and the topping is golden brown. You want the apples to be soft, but not mushy.
Remove from the oven and serve warm with vanilla ice cream and salted caramel sauce, if desired.