Custard Stuffed Baked Apples

Okay, these Custard Stuffed Baked Apples? They’re warm, creamy, and full of cozy fall flavor. Soft baked apples filled with smooth vanilla custard—it’s like pie without the crust!

I made them on a chilly evening, and the kitchen smelled amazing. That combo of tender apple and sweet custard? Total comfort in a bowl.

They’re super easy to make. Just core, fill, and bake. Let’s make them together—you’re gonna love every warm, gooey bite!

Why You’ll Love This Recipe

• Naturally Sweet and Satisfying: The apples do most of the work when it comes to sweetness. Paired with custard and a touch of brown sugar, they hit that balance of being dessert-worthy without going overboard.
• Simple to Make, Lovely to Serve: The steps are easy to follow, but the final result looks beautiful—especially when served warm with a drizzle of extra custard.
• Kid-Friendly and Fun to Help With: Little hands can help scoop the apples, fill them, or even mix the oats and spices.
• Comforting Texture Combo: Each bite gives you soft baked apple, creamy custard, and just a hint of crunch from oats or nuts.
• Adaptable to Taste: Want more spice? Add extra cinnamon. Like it nuttier? Toss in more chopped pecans. You can even use dairy-free custard for a vegan version.

What You Need to Know Before You Start

Prep Time: 20 minutes
This includes coring the apples, mixing your stuffing, and preparing the custard (if making from scratch). Take your time with the apples—it’s the only fiddly step.

Cook Time: 40–45 minutes
Baking time depends on the type of apples you use and how soft you prefer them. Some like their apples still holding their shape, while others prefer them to be soft enough to cut with a spoon.

Total Time: About 1 hour
This makes it a good choice for a weekend dessert or a slower weekday bake when you have some time to relax in the kitchen.

Servings: This recipe makes 4 individual baked apples. Each apple serves one person. You can easily scale it up or down.

Difficulty Level:
Easy. This recipe is great for beginners or anyone who wants something cozy without a long list of ingredients or advanced steps. The only slightly tricky part is scooping out the cores—go slow and be gentle so the apples don’t tear.

Required Kitchen Tools

Before you begin, gather the following tools:

• Paring knife – For carefully cutting around the apple core.
• Spoon or melon baller – To scoop out the inside of the apples. A melon baller works best, but a regular spoon will do.
• Mixing bowl – For tossing together oats, sugar, spices, and fruit.
• Measuring cups and spoons – For accurate ingredient amounts.
• Baking dish – A small ceramic or glass dish that fits your apples snugly helps them bake evenly.
• Foil – Optional, but covering the dish during baking can keep the apples extra moist and prevent over-browning.
• Small saucepan – If you’re making your own custard, you’ll need this to warm the milk and cook the mixture slowly.

Ingredients for Custard Stuffed Baked Apples

Here’s what you’ll need. These ingredients are easy to find and often already in your kitchen. Measurements are in the recipe card at the end.

• Apples – 4 medium-sized, baking varieties
  Good options include Honeycrisp, Gala, Fuji, or Braeburn. These apples hold their shape when baked and won’t get mushy. Avoid soft apples like Red Delicious.
• Rolled oats – about 4 tablespoons
  Adds texture to the filling and absorbs some of the apple juices as they bake. Quick oats can work too, but rolled oats offer more chew.
• Dried fruit – about 2 tablespoons
  Raisins, dried cranberries, chopped apricots, or dates all work. This adds little bursts of sweetness in each bite.
• Brown sugar – 2 teaspoons per apple
  A small amount brings out the natural sweetness of the apples and adds a hint of caramel flavor during baking.
• Plant-based butter or olive oil – 1 teaspoon per apple
  Helps soften the oats and adds richness. Butter (or a butter substitute) will melt into the apple centers while baking.
• Pumpkin pie spice or mixed spice – 1/2 teaspoon total
  This warm blend of cinnamon, nutmeg, and cloves gives the filling that classic fall flavor. You can use only cinnamon if you prefer.
• Chopped nuts (optional) – about 2 tablespoons total
  Walnuts, pecans, or almonds add crunch and balance the soft textures. Toast them lightly first for better flavor.
• Custard – homemade or store-bought, enough to fill the apples and for serving
  You can use a simple stovetop egg custard (made with milk, egg yolks, sugar, and vanilla) or buy ready-made vanilla custard. The key is to use a thick, creamy custard that won’t run out when baked.

Variations for Custard Stuffed Baked Apples

There’s a lot of room to customize this dessert based on your preferences or what you have on hand. Here are some ideas:

• Use Different Apples: Try Granny Smith for a tart contrast with the sweet custard. If you prefer very soft apples, McIntosh or Golden Delicious will bake down more.
• Make It Dairy-Free: Use a plant-based custard (almond, oat, or coconut milk-based). Coconut custard pairs nicely with cinnamon and spice.
• Spice It Up: Add ground ginger, cardamom, or just extra cinnamon if you love those warming flavors.
• Add a Crunchy Topping: Sprinkle granola or crushed graham crackers on top after baking for added texture.
• Drizzle with Maple or Honey: After baking, a small drizzle adds a little shine and extra sweetness without overpowering the custard.
• Stuff with Extras: Mix some chopped dark chocolate or mini chocolate chips into the filling for a little indulgence.

How to Make Custard Stuffed Baked Apples (Step-by-Step)

1. Prepare the Apples

1. Preheat your oven to 350°F (175°C).
2. Wash and dry your apples. Use a paring knife to carefully slice off the top of each apple (about ½ inch).
3. Using a melon baller or spoon, scoop out the core and seeds. Be gentle—don’t cut through the bottom. You want to create a hollow bowl for your custard.
4. Place the cored apples in a snug baking dish so they don’t tip over.

Chef’s Tip: If your apples are a little wobbly, slice a small bit off the bottom to help them sit flat.

2. Make the Filling

1. In a small bowl, mix together:
   • Rolled oats
   • Dried fruit
   • Brown sugar
   • Spices
   • Chopped nuts (if using)
2. Stir in a small amount of melted butter or oil—just enough to coat the mixture. It should look crumbly, not wet.

3. Add the Filling

1. Spoon about 1 tablespoon of the oat mixture into the bottom of each hollowed apple.
2. Gently press the mixture down. This will help absorb some of the juices as the apples bake.

4. Fill with Custard

1. Slowly pour the custard into the apples, filling each one just below the rim. Don’t overfill—they will bubble slightly as they bake.
2. If you like, sprinkle a tiny bit of brown sugar and cinnamon on top.

5. Bake the Apples

1. Cover the dish with foil and bake for 25–30 minutes.
2. Remove the foil and continue baking for another 15 minutes, or until the apples are tender when pierced with a knife and the custard is set.
3. Let the apples rest for 10 minutes before serving. The custard will firm up a little more as they cool.

Chef’s Note: If your custard starts to bubble over, that’s okay. Just wipe the edges and serve with extra custard on the side.

Serving and Decoration

How to Serve Custard Stuffed Baked Apples

These baked apples are best served warm, straight from the oven or gently reheated. Here are a few ways to serve them:

• With extra custard: Spoon warm custard over the top just before serving. It adds creaminess and helps tie the whole dessert together.
• Topped with whipped cream: For a light, fluffy finish.
• With a scoop of vanilla ice cream: If serving for dessert after dinner, the contrast of cold ice cream and warm apples is comforting and satisfying.
• Garnished with a pinch of cinnamon or toasted nuts: Adds visual appeal and texture.
• On their own: These apples are flavorful enough to enjoy just as they are.

Storing Custard Stuffed Baked Apples

• Refrigerator: Store leftover baked apples in an airtight container in the fridge for up to 3 days. Make sure they’re fully cooled before storing.
• Reheat: Warm in the microwave in 30-second bursts or bake covered at 300°F (150°C) for 10–15 minutes until heated through.
• Freezing is not recommended, as the texture of the custard and apples can become watery and less pleasant when thawed.

Tips and Tricks for Success

• Choose the right apples: Use firm, sweet apples that can hold their shape while baking.
• Don’t scoop too deep: Leave a solid base to prevent custard from leaking out the bottom.
• Use a small spoon or melon baller: This makes hollowing out easier and more controlled.
• Bake covered first: Covering the dish helps steam the apples so they soften evenly.
• Let them rest: Giving the apples a few minutes to cool allows the custard to set properly and makes them easier to eat.

Nutrition

Nutrient	Per Apple (approximate)
Calories	210–250 kcal
Total Fat	6g
Saturated Fat	2g
Carbohydrates	38g
Sugars	25g
Fiber	4g
Protein	3g

Nutrition values may vary based on ingredients and custard used.

FAQs

1. What kind of apples work best for baked stuffed apples?
Choose apples that are firm and can hold their shape during baking. Honeycrisp, Fuji, Gala, or Braeburn are great choices. Avoid softer apples like Red Delicious, as they tend to collapse and become mushy.

2. Can I use store-bought custard?
Yes, store-bought vanilla custard works well. Just make sure it’s thick enough to stay in place during baking. If it’s too runny, you can heat it briefly on the stovetop and stir until it thickens.

3. Can I make these in advance?
You can prep the apples and filling ahead of time and store them in the refrigerator (unbaked) for up to 12 hours. Bake just before serving. Baked apples can be stored in the fridge and gently reheated.

4. Is this recipe kid-friendly?
Yes, this recipe is easy for kids to help with. They can scoop the apples, mix the filling, and help spoon the custard. Just make sure an adult handles the knife and oven steps.

5. Can I make this recipe vegan?
Absolutely. Use plant-based custard and vegan butter or oil. Many dairy-free custards made with oat milk or coconut milk work well in this recipe.

6. Why did my custard bubble over?
This can happen if the apples are filled too high or the custard is too thin. Leave a little space at the top and use a thick custard to help it stay in place.

Conclusion

Custard Stuffed Baked Apples are one of those simple, satisfying desserts that bring comfort without complication. With soft, spiced apples and a creamy, warm filling, this treat is a quiet celebration of good ingredients and gentle flavors. It’s perfect for fall evenings, holiday dinners, or any day you want something a little sweet but not too heavy.

The best part? You don’t need special tools or advanced techniques—just a little time, a few pantry staples, and a warm oven. Whether served with a spoonful of custard or a scoop of vanilla ice cream, these baked apples always feel like home.