Baked Apples Sundae | FoodByMaria Recipes

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Baked Apples Sundae with Pumpkin Spice Drizzle

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Baked apples sundae

Prep

15 minutes

Cook

45 minutes

Yield

4

These baked apples sundaes are sweet and delicious. They look impressive for Thanksgiving dinner and are so good!

This is going to be the best baked apples recipe you’ll make all fall/winter. Not only is this a super cute way to make a sundae that’ll make it look extra amazing to your guests at Thanksgiving dinner, but the combination of the sweet baked apples and the pumpkin spice drizzle is so dang good.

Baked apples sundae

Why you’ll love this baked apples sundae recipe:

  • Impressive: You can’t say that the display of these doesn’t look super impressive to all your guests at dessert time
  • Sweet: This dessert recipe will cure everyone’s sweet tooth after a holiday dinner
  • Easy: Despite how these lost so impressive you don’t need to bend over backward to make them
Baked apples sundae

Ingredient Notes:

Granny Smith Apples: These tart apples are perfect for this dessert. When baked they’re sweet but add a little bit of tartness to this sweet recipe.

Cinnamon: Did you know cinnamon actually contains powerful medicinal properties and is loaded with antioxidants?

Pumpkin Spice Creamer: Is there anyone that doesn’t like pumpkin spice? It’s seriously so comforting during the fall. For this recipe, I used Pumpkin Spice Superfood Creamer from Laird for the pumpkin spice drizzle. It has that pumpkin spice flavor but with no artificial ingredients.

How to make baked apples:

  1. Preheat the oven to 375F.
  2. Make the filling by mixing together the oats, softened butter, brown sugar, cinnamon and chai spice, stirring/mashing together to combine. Set aside.
  3. To a small baking dish fill the bottom with warm water, about a ¼ inch (so apples don’t burn/stick to the dish when baking).
  4. Core the apples, using an apple corer or a small paring knife. Then use a small spoon to scoop out the middle of the apple, along with any remaining seeds, about ¾ way down the apple.
  5. Put the cored apples into the baking dish with the water.
  6. Use a spoon to fill each apple with the oat mixture, dividing between the 4 apples, filling all the way to the top.
  7. Bake for 35-45 minutes or until the apples are slightly soft.
  8. While the apples are baking, make the pumpkin spice drizzle. On low heat, warm the sweetened condensed coconut milk for a few minutes and whisk in 1 tbsp of Laird Pumpkin Spice Superfood Creamer until combined. Remove from the heat.
  9. Serve the apples topped with a scoop of vanilla ice cream and a drizzle of pumpkin spice sauce.
Baked apples sundae with apple split in half

Expert Tips & FAQ:

Chai Spice: If you don’t have ground chai spice, substitute with 1/2 tsp more cinnamon.

Want to use a different type of apple? Try Honeycrisp or Pink Lady.

Oats: You can also substitute quick oats for rolled oats.

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Baked apples sundae

Baked Apples Sundae with Pumpkin Spice Drizzle

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These baked apples sundaes are sweet and delicious. They look impressive for Thanksgiving dinner and are so good!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American-Inspired
Servings 4
Calories 295 kcal

Ingredients
  

  • 4 granny smith apples
  • 1/2 cup rolled oats
  • 1/2 tsp ground chai spice
  • 1/2 tsp ground cinnamon
  • 2 tbsp brown sugar
  • 4 tbsp softened butter
  • 1 tbsp Laird Pumpkin Spice Superfood Creamer
  • 4 tbsp sweetened condensed coconut milk
  • vanilla ice cream for serving

Instructions
 

  • Preheat the oven to 375F.
  • Make the filling by mixing together the oats, softened butter, brown sugar, cinnamon and chai spice, stirring / mashing together to combine. Set aside.
  • To a small baking dish fill the bottom with warm water, about a ¼ inch (so apples don’t burn/stick to the dish when baking).
  • Core the apples, using an apple corer or a small paring knife. Then use a small spoon to scoop out the middle of the apple, along with any remaining seeds, about ¾ way down the apple.
  • Put the cored apples into the baking dish with the water.
  • Use a spoon to fill each apple with the oat mixture, dividing between the 4 apples, filling all the way to the top.
  • Bake for 35-45 minutes or until the apples are slightly soft.
  • While the apples are baking, make the pumpkin spice drizzle. On low heat, warm the sweetened condensed coconut milk for a few minutes and whisk in 1 tbsp of Laird Pumpkin Spice Superfood Creamer until combined. Remove from the heat.
  • Serve the apples topped with a scoop of vanilla ice cream and a drizzle of the pumpkin spice sauce.

Video

Notes

If you don’t have ground chai spice, substitute with 1/2 tsp more cinnamon.
Want to use a different type of apple? Try Honeycrisp or Pink Lady.
You can also substitute quick oats for the rolled oats.

Nutrition

Calories: 295kcal | Carbohydrates: 38.9g | Protein: 3.7g | Fat: 13.6g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.8g | Cholesterol: 37mg | Sodium: 28.9mg | Fiber: 4.7g | Sugar: 25.3g
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