Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce Recipe
If you’re searching for a show-stopping comfort dessert that wraps up all the best flavors of fall in one dish, look no further than Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce. Imagine tender, warm apples filled to the brim with a golden, cinnamon-spiced oat and nut mixture, all swimming in a silky homemade vanilla custard—it’s the kind of recipe that not only makes your house smell amazing but also fills every bite with nostalgia and new delight. This dessert is as beautiful as it is delicious, its contrasting textures and luscious sauce making it a treat to remember, whether for a cozy weeknight or a special gathering.
Ingredients You’ll Need
The magic of Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce lies in simple but thoughtfully chosen ingredients. Each item on this list has a role—some bring crunch, some sweetness, others that essential creaminess or spice—so don’t be afraid to gather every one for the most thrilling results.
- Large baking apples: Choose apples like Honeycrisp or Granny Smith for their sturdy texture and sweet-tart flavor, perfect for baking.
- Rolled oats: Give the filling its hearty, chewy bite and beautifully soak up all the buttery, spiced flavors.
- Brown sugar: Adds sweet, caramel notes that celebrate fall perfectly.
- Chopped pecans or walnuts: Bring delightful crunch and a touch of earthiness to offset the sweetness.
- Ground cinnamon: The heart of the flavor—don’t be shy, this spice is key for warmth and aroma.
- Ground nutmeg: Just a hint deepens the spice profile and gives extra autumnal flair.
- Unsalted butter, melted: Binds the filling and carries those rich, toasty flavors all through the apples.
- Raisins or dried cranberries (optional): For those who love a chewy, jewel-like pop of tart-sweetness in every mouthful.
- Whole milk: Ensures your vanilla custard sauce is luxuriously creamy and rich.
- Large egg yolks: Essential for thickening the custard and creating that gorgeous golden hue.
- Granulated sugar: Sweetens the sauce just enough to balance the apples and spices.
- Cornstarch: A little goes a long way in giving the custard its perfect, velvety thickness.
- Pure vanilla extract: Rounds out the sauce with deep, aromatic flavor that ties the whole dessert together.
How to Make Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce
Step 1: Prepare the Apples
Start by preheating your oven to 375°F (190°C) so it’s piping hot by the time your apples are filled and ready. Carefully core the apples, making sure to leave the bottoms intact—think of them as a little bowl to hold all that glorious spiced filling! If your apples wobble, shave a sliver off the bottom to steady them.
Step 2: Mix the Filling
In a medium bowl, combine the rolled oats, brown sugar, chopped nuts, ground cinnamon, nutmeg, melted butter, and those raisins or cranberries if you’d like a fruity touch. Stir everything together until the mixture looks crumbly and evenly moistened. The aroma alone will convince you you’re on the right track!
Step 3: Stuff the Apples
Generously spoon the oat mixture into each apple cavity, packing it in gently so every nook is filled. Set the stuffed apples upright in a baking dish—they’ll look like little edible treasures lined up and ready to shine. Pour about a half cup of water into the bottom of the dish to encourage steaming and ensure a juicy finish.
Step 4: Bake the Apples
Cover the dish loosely with foil and bake for 25 to 30 minutes, removing the foil during the last 10 minutes to let the tops get golden and crisp. The apples should be tender but not falling apart, and the filling will smell like pure autumn. Your kitchen is guaranteed to smell absolutely divine!
Step 5: Make the Vanilla Custard Sauce
While the apples bake, prepare the dreamy custard sauce. In a saucepan, heat the milk until just steaming but not boiling—gentleness is key! Meanwhile, whisk the egg yolks, sugar, and cornstarch in a bowl until the mixture turns pale and smooth. Slowly add the hot milk to the eggs, whisking constantly to avoid scrambling, then pour it all back into the pan. Cook over low heat, stirring non-stop, until the sauce thickens and coats the back of a spoon, about five to seven minutes. Take it off the heat and stir in the vanilla; you’ve just made pure comfort in sauce form.
Step 6: Serve and Enjoy
To serve Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce, plate each apple while still warm and drizzle generously with the custard. You can pour sauce tableside for a bit of drama—it’s all about that creamy, cozy finish. Grab a spoon and dive right in!
How to Serve Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce
Garnishes
Dress up your Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce by sprinkling extra chopped nuts, a dusting of cinnamon, or a few plump raisins right before serving. A little caramel drizzle or a sprig of mint can also add a pop of color and flavor contrast, making your dessert feel restaurant-worthy.
Side Dishes
For a festive meal, pair these apples with a scoop of vanilla ice cream or lightly whipped cream on the side to make things extra decadent. On cooler evenings, a hot cup of tea or mulled cider really rounds out the comforting flavors and extends the whole autumnal experience.
Creative Ways to Present
Try serving the apples in individual ramekins or rustic bowls for a sweet, personal touch. If you’re entertaining, slice the apples in halves and arrange on a platter, drizzled with custard and scattered with jewel-like cranberries. For brunch gatherings, consider spooning any extra filling around the apples or serving the custard in a little pitcher so guests can pour their own.
Make Ahead and Storage
Storing Leftovers
For any leftover Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce, simply transfer them to an airtight container and place them in the refrigerator. They’ll keep beautifully for up to three days—just be sure to store the custard and apples separately for the best texture.
Freezing
While the apples themselves freeze well for up to one month (minus the custard), custard sauce is best enjoyed fresh. If you’d like to get a head start, freeze only the baked, unfilled apples, then whip up the custard just before serving for that perfect creamy consistency.
Reheating
When you’re ready to enjoy your leftovers, reheat the stuffed apples in a covered baking dish in a 325°F oven until warm, about 10 to 15 minutes. Gently warm the custard in a saucepan over low heat, stirring constantly, to restore its silky texture—don’t let it boil or it may curdle.
FAQs
Can I make Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce ahead of time?
Absolutely! You can prepare and bake the apples in advance, then make the vanilla custard sauce right before serving. For the best flavor and texture, reheat the apples and serve with freshly made or gently rewarmed custard.
What kind of apples work best for this recipe?
Opt for firmer, baking-friendly varieties such as Honeycrisp, Granny Smith, or Braeburn. They hold up beautifully in the oven and have a sweet-tart flavor that pairs so well with the cinnamon oatmeal filling.
Can I make this recipe dairy-free?
Yes! Try using a creamy oat milk for the custard and swap in plant-based butter in the filling. While the custard will be a little lighter, it will still deliver that comforting vanilla flavor.
What’s the best way to core apples for stuffing?
A sturdy apple corer works wonders, but a sharp paring knife and a spoon can do the trick just as well. Just remember to leave about a half-inch at the base so the filling doesn’t escape while baking.
Can I swap out the nuts or omit them altogether?
Of course! Walnuts and pecans add a lovely crunch, but you can substitute with seeds for a nut-free version, or simply leave them out. The filling will still be deliciously hearty and satisfying.
Final Thoughts
If you’re craving a dessert that embodies both comfort and just a hint of kitchen magic, treat yourself to these Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce. Whether you’re making them for a family gathering or just as a cozy night-in treat, they never fail to impress. Give them a try, and let their aroma and flavor create new traditions in your kitchen!
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Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these Cinnamon Oatmeal Stuffed Apples served with a luscious Vanilla Custard Sauce. This dessert is a perfect blend of warm spices, sweet apples, and creamy custard that will delight your taste buds.
Ingredients
For the apples:
- 4 large baking apples (such as Honeycrisp or Granny Smith)
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, melted
- 1/4 cup raisins or dried cranberries (optional)
For the custard sauce:
- 2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Core the apples, leaving the bottoms intact to create a hollow cavity.
- Mix filling: In a bowl, combine oats, brown sugar, nuts, cinnamon, nutmeg, melted butter, and raisins if using. Fill each apple cavity with the mixture.
- Bake: Place apples in a baking dish with water, cover, and bake for 25–30 minutes. Remove foil during the last 10 minutes to brown the tops.
- Make custard: Heat milk in a saucepan. Whisk egg yolks, sugar, and cornstarch in a bowl. Combine hot milk with egg mixture, return to saucepan, and cook until thickened. Stir in vanilla.
- Serve: Drizzle warm stuffed apples with custard sauce and enjoy!
Notes
- For a lighter option, substitute the custard sauce with vanilla yogurt.
- These apples can be prepared in advance and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed apple with sauce
- Calories: 370
- Sugar: 38 g
- Sodium: 70 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 165 mg
