Apples by Jurong East is a simple baked apple dessert inspired by the bustling Jurong East area of Singapore, where fresh apples are always in abundance. This recipe transforms humble apples into a warm, comforting treat with a buttery cinnamon filling and a crisp oat topping. It works because the apples soften into a jammy, sweet interior while the topping stays crunchy, creating a perfect contrast in every bite. Best of all, it comes together with just a handful of pantry staples.
Ingredients
- 4 large firm apples (such as Honeycrisp or Fuji), about 2 lb (900 g) total
- 1/4 cup (50 g) brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 cup (60 g) old-fashioned rolled oats
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) apple juice or water
- 1/4 cup (30 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) baking dish or a similar-sized ovenproof skillet.
- Wash and dry the apples. Use a paring knife or apple corer to remove the core, leaving the bottom of the apple intact so the filling doesn’t leak out. You can also cut the apples in half horizontally and scoop out the core with a melon baller.
- In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Spoon this mixture into the cavity of each apple, pressing it down gently.
- In another bowl, combine the melted butter, oats, flour, granulated sugar, and walnuts (if using). Stir until the mixture resembles coarse crumbs.
- Place the filled apples in the prepared baking dish. Pour the apple juice or water into the bottom of the dish, not over the apples.
- Spoon the oat topping over the top of each apple, pressing lightly to adhere.
- Bake for 30–35 minutes, until the apples are tender when pierced with a fork and the topping is golden brown. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- Let the apples rest for 5 minutes before serving. They will be very hot inside.
Tips
- Choose the right apple: Use firm, slightly tart apples like Granny Smith or Honeycrisp. Softer varieties like Red Delicious may turn mushy.
- Even cooking: If your apples are different sizes, check the largest one for doneness. A paring knife should slide in with little resistance.
- No apple corer? Use a melon baller or a small spoon to scoop out the core, leaving about 1/2 inch (1 cm) at the bottom.
- Make it gluten-free: Substitute the all-purpose flour with an equal amount of almond flour or a gluten-free all-purpose blend. The topping will be slightly crumblier.
Serving Suggestions
Serve these baked apples warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. They also pair well with a slice of sharp cheddar cheese for a savory contrast. For breakfast, top with Greek yogurt and a sprinkle of granola.
Variations
- Spiced: Add 1/4 tsp ground ginger or cardamom to the brown sugar mixture.
- Dried fruit: Mix 2 tbsp of raisins or chopped dried cranberries into the oat topping.
- Saucy: Add 1/4 cup of caramel sauce to the bottom of the dish before baking.
- Savory twist: Reduce the sugar to 2 tbsp and add 1/4 tsp black pepper and a pinch of salt for a unique flavor.
Storage and Reheating
Store leftover baked apples in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat on high for 1–2 minutes, or in a 350°F (175°C) oven for 10 minutes. The topping will soften upon storage, so for a crunchier texture, reheat in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes.
Frequently Asked Questions
Can I prepare these ahead of time? Yes, you can assemble the apples and topping, then cover and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking straight from the fridge.
What is the best apple for baking? Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape well and balance the sweetness of the filling. Avoid mealy apples like McIntosh.
Can I use quick oats instead of rolled oats? Yes, but the topping will be less crunchy. Quick oats absorb more liquid and yield a softer texture.
Do I need to peel the apples? No, leaving the skin on helps the apples hold their shape and adds fiber. If you prefer a smoother texture, you can peel them, but the baking time may reduce slightly.
Can I make this in a slow cooker? Yes, place the filled apples in the slow cooker, add the liquid, and cook on low for 3–4 hours or high for 1.5–2 hours. The topping will not crisp, so consider adding it during the last 30 minutes and then broiling briefly.
Is this recipe vegan? To make it vegan, substitute the butter with coconut oil or a plant-based butter. Use maple syrup instead of honey if you prefer, though the recipe uses granulated sugar which is already vegan.
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