Recipe courtesy of Bobby Deen
Episode: Fair Food
Brown Sugar and Oat Baked Apples
1 hr 35 min
35 min
4 servings
1 hr 35 min
35 min
4 servings


The Apples:
  • Canola spray
  • 4 apples, such as Gala or Pink Lady, cored 
  • 1/3 cup rolled oats 
  • 1/4 cup chopped walnuts
  • 2 tablespoons unsalted butter, melted 
  • 2 tablespoons brown sugar 
  • 1 tablespoon ground flaxseed meal 
  • 1/4 teaspoon ground cinnamon 
  • Pinch salt
The Caramel:
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter 
  • 1 teaspoon vanilla extract 
  • 1/4 cup lowfat milk 
  • Slow-churned or reduced-calorie ice cream, for serving (optional)


Preheat the oven to 350 degrees F.

For the apples: Spray an 8-by-8-inch baking dish with canola spray and set the cored apples in the dish. In a small mixing bowl, combine the oats, walnuts, melted butter, brown sugar, flaxseed meal, cinnamon and salt. Fill the apples with the mixture. Pour 1/2 cup hot water around the apples and cover the baking dish with foil. Transfer to the oven and bake until the apples are easily pierced with a knife, about 1 hour. Tent with foil to keep warm until ready to serve.

For the caramel: In the meantime, place a small, heavy saucepan over medium heat and add the sugar and 2 tablespoons water. Increase the heat to medium-high and bring the sugar to a boil; take care not to stir the bubbling sugar. If you get any sugar crystals on the sides of the pan, just brush them back in with a water-soaked pastry brush to prevent the sugar from burning. Cook the sugar to a deep amber color, 5 to 6 minutes. Remove from the heat and add the butter and vanilla extract; they will bubble up, so be careful. Whisk until completely combined, then whisk in the milk.

To serve, set an apple on a plate and drizzle with 1 tablespoon of the caramel sauce. Add a scoop of ice cream if desired.

Cook's Note

If the caramel sauce thickens up too much before serving, heat it over medium-low heat until it returns to a pourable consistency.

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