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Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce Recipe

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★★★★★

4.1 from 36 reviews

Delight in these cozy Cinnamon Oatmeal Stuffed Apples baked to perfection and served with a luscious homemade Vanilla Custard Sauce. This comforting dessert features tender baked apples filled with a cinnamon-spiced oat mixture, complemented by a rich, creamy custard that’s both silky and flavorful. Perfect for a fall treat or a warm, inviting dessert any time of year.

Ingredients

Scale

For the Stuffed Apples

  • 6 large apples
  • 1 cup (115 g) old-fashioned rolled oats
  • 1/2 cup (65 g) all-purpose flour
  • 2/3 cup (138 g) brown sugar, packed
  • 1/3 cup (66 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of kosher salt
  • 6 tbsp (87 g) salted butter, cubed
  • Cinnamon sticks, for garnish

For the Vanilla Custard Sauce

  • 4 egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (240 ml) whole milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 375° F (191° C) and prepare a 9 x 13-inch (23 x 33-cm) baking dish by setting it aside for later use.
  2. Prepare the apples: Slice off the top 1/4-inch (6-mm) of each apple. Using a grapefruit spoon, carefully core out the center to create a bowl shape, ensuring the outer edges are thick enough for the apple to hold its shape during baking. Reserve approximately 1/2 cup (120 ml) of the scooped apple flesh for the filling.
  3. Make the filling: In a large bowl, combine rolled oats, all-purpose flour, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and a pinch of kosher salt. Incorporate the cubed salted butter using a pastry blender, fork, or your fingers until the mixture achieves a coarse crumb texture about the size of peas.
  4. Fill the apples: Gently fold the reserved apple flesh into the oat mixture, then fill each apple generously, allowing the filling to slightly overflow. Arrange the stuffed apples in the prepared baking dish.
  5. Bake the apples: Place the dish in the oven and bake for 35 to 40 minutes, or until the apples have slightly shrunk, are tender, and the oat topping has turned a golden brown color.
  6. Prepare the custard sauce mixture: While the apples bake, whisk together the egg yolks and granulated sugar in a medium bowl until the mixture becomes pale and thick. You should see a ribbon or trace when lifting the whisk.
  7. Scald the milk: Warm whole milk in a medium saucepan over medium heat until small bubbles form around the pan’s edge, signaling it’s just about to boil, then remove from heat.
  8. Temper the eggs: Quickly add about 2 tablespoons (30 ml) of the warm milk into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling. Then pour this mixture back into the saucepan of remaining milk.
  9. Cook the custard: Return the saucepan to medium-low heat and stir continuously until the custard thickens enough to coat the back of a spoon and form a clear path when a finger is drawn through. This process typically takes 2 to 3 minutes. Avoid overheating to prevent the eggs from scrambling or separating.
  10. Finish the custard: Remove the saucepan from the heat; stir in the vanilla extract. Strain the custard through a fine mesh sieve into a bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature before refrigerating. For a thicker sauce, prepare it ahead of time and chill.
  11. Serve: After the apples have rested for about 15 minutes post-baking, spoon warm custard sauce over each and garnish with a sprinkle of grated nutmeg or cinnamon and a cinnamon stick for an inviting presentation.

Notes

  • Ensure the apples chosen for baking are firm and large enough to hold the filling without collapsing, such as Honeycrisp or Granny Smith.
  • Tempering the eggs is crucial to avoid curdling when making the custard sauce.
  • Preparing the custard sauce ahead and chilling it will give you a luscious, thicker consistency.
  • The custard will keep well refrigerated for up to 2 days.
  • Feel free to substitute salted butter with unsalted butter and add a pinch of salt if preferred.

Keywords: cinnamon stuffed apples, baked apples dessert, oatmeal stuffed apples, vanilla custard sauce, fall dessert, cozy dessert

Find it online: https://foodiecara.com/cinnamon-oatmeal-stuffed-apples-with-vanilla-custard-sauce-recipe/