Old Fashioned baked apple slices with oat crumble on top was my Grandmother’s favorite treat she made for me when I was a kid. With cinnamon and brown sugar mixed in makes it sweet like our Instant Pot Apple Crisp but with more of a crispy streusel topping.
If you love a good sheet pan dessert this is the one for you!! It is a bit like the inside of an apple pie without the crust made with Granny Smith or Fuji apples sliced thin and baked until fork tender. Your family will love this one.
Yes we are obsessed with our Crockpot Apple Crisp but it isn’t really crispy at all on top. Steamed, the texture is like apple pie filling but the crumble remains soft. This way you can get that same wonderfulness but with a bit of crunch as well. All made on one tray, line with parchment for an easier cleanup too.
Cinnamon diced baked Apples can have other things added to it too though. Think raisins and/or a handful of dried cranberries in there too. Have leftover cranberries after the holidays? Another great idea as they will soften and burst releasing all those juices on the tray with everything else too.
Ingredient Notes
You want to start with 12 Granny Smith apples are best, peeled, cored and sliced
- Brown sugar is the sweet factor, richer with a bit of molasses flavor vs. just the white version
- You want that Fall cinnamon flavor, a must for us
- Use some all purpose flour to create the crumble for the top
- Butter cut into small pieces or dairy free alternative works
- You want to use the coarser old fashioned oats, not instant for this
- Walnuts chopped are great, but optional
- Maple syrup or agave nectar could be used too
- I like a dash of either almond extract or vanilla
- And if you want vanilla icing or scoop of vanilla ice cream on top you might want those
Tips for Success
To make this or our Scalloped Apples you have to start with the slicing which I am sure you have done in the past. I like to just slice 4 times around the core and cut into equal sized slices from there (core thrown away). Whether you want to remove the skin or not is up to you, either way works with this recipe. It is easier to peel the apples while they are whole using a vegetable peeler or a paring knife I think.
For this you would want medium thick slices for this or our Apple Kugel where as for Baked Apple Fritters I would prefer diced. The most important aspect as far as that is concerned is you want each piece to be the same size or some will be firmer than others.
When done I like to do a quick rinse under cool water to freshen them up and remove any bits that came off the core or anything.
Baked Apple Slices Recipe
Equipment
- 1 sheet pan
- 1 Bowl
Ingredients
- 12 apples, Granny Smith is best, peeled, cored and sliced
- 3/4 c brown sugar
- 2 tsp cinnamon
- 1 c all purpose flour
- 1/2 c butter, cut into small pieces
- 1.5 c old fashioned oats
- 1 c walnuts, chopped
- 1/3 c maple syrup, or agave nectar
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease baking sheet. In a large bowl, combine the apple wedges. Sprinkle 1 teaspoon of cinnamon and the brown sugar over the apples, then toss to coat.
- Add ½ cup of flour to the apples and mix thoroughly. Spread this apple mixture onto the prepared baking sheet. In another bowl, place the remaining ½ cup of flour. Using 2 knives or a pastry blender, cut in the cold butter until the mixture resembles small peas.
- Add the other teaspoon of cinnamon, rolled oats, chopped walnuts, maple syrup, vanilla extract, and salt. Stir the mixture until it is well combined. Carefully spoon the oat and walnut mixture over the apples on the baking sheet, evenly distributing it.
- Bake the dish in the preheated oven for approximately 45 to 50 minutes, or until the fruit mixture is bubbling, top is lightly browned and fruit is as tender as you'd like it to be.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you know when baked apples are done?
Bake in your baking dish until the fruit mixture is bubbling and looks ooey gooey a bit inside with your slices. The very top should become lightly browned and your fruit should be as tender as you’d like it to be, poked with a fork and tested with a quick yummy bite.
If you wanted to use similar ingredients but in more of a cake consistency, we love that too. Apple Cobbler with Cake Mix would be the directions to follow for something like that.
Air Fryer Method
I have made this in individual servings in mugs before too. This is best if you are serving a larger crowd, and could be cut in half for less of them, but for an individual method you’d need to use our air fryer Air Fryer Apple Crisp instructions instead.
Stove top Method
To make these on the stove you would want to take a peek at our Cast Iron Apple Crisp version. All are great fresh served warm and save well too in the fridge. Make sure it is in an airtight container and reheat within 3-4 days.
