Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce

As the air grows crisper and the scent of cinnamon dances through our kitchens, it's time to embrace the warmth and coziness of the holiday season. Elevate your Thanksgiving and Christmas celebrations with a dessert that not only captivates the senses but also wraps you in a comforting embrace. Picture this – Cinnamon Oatmeal Stuffed Apples with a drizzle of velvety Vanilla Custard Sauce. It's a treat that brings together the rustic charm of oats, the sweet tanginess of apples, and the timeless allure of cinnamon. Gather around, and let's create a dessert that will become a cherished part of your holiday traditions.

the essence of warmth in every bite:

Imagine biting into a tender, baked apple, the warmth of cinnamon and oats mingling with each spoonful. These Cinnamon Oatmeal Stuffed Apples are not just a dessert; they are a symphony of flavors that resonates with the joy and comfort of the season. And when paired with a luscious Vanilla Custard Sauce, it becomes a decadent experience that lingers on the palate like a sweet, festive memory.

what you will need to make stuffed apples:

• 6 large baking apples (Honeycrisp or Granny Smith work well)

• 1 cup old-fashioned oats

• 2/3 cup brown sugar, packed

• 1/3 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• A pinch of salt

• 6 tbsp salted butter

final thoughts:

Serve these Cinnamon Oatmeal Stuffed Apples warm, drizzled generously with the velvety Vanilla Custard Sauce. Close your eyes, take a bite, and let the flavors transport you to a fireside gathering, surrounded by the warmth of loved ones and the enchanting spirit of the holidays.

May this dessert become a staple in your Thanksgiving and Christmas celebrations, a sweet reminder of the joy that comes from sharing delicious moments with those we hold dear.

Wishing you a season filled with warmth, joy, and delightful desserts,

xoxo Kayla

Cinnamon Oatmeal Stuffed Apples with Vanilla Custard Sauce

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Yield: 6

Author: Kayla Lobermeier

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Ingredients

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

Vanilla Custard Sauce:

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

Instructions

To make the Stuffed Apples:

1. Preheat the oven to 375° F (191° C). Set aside a 9 x 13-inch (23 x 33-cm) baking dish.
2. Slice off the top 1/4-inch (6-mm) of the apples. Then, with a grapefruit spoon, core out the center of the apples to make them into little bowls. You want to leave the outer edge of the apple thick enough to not fall apart. Keep any inner flesh of the apple, about 1/2 cup (120 ml) worth to use in the filling.
3. In a large bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender, fork, or your fingers until it resembles coarse crumbs about the size of a pea.
4. Scoop this filling into the apples, letting them overflow slightly. Bake the apples in the preheated oven for 35 to 40 minutes or until the apples have shrunken in slightly, the skin is softened, and the filling is golden brown.

To make the Vanilla Custard Sauce:

1. While the apples are baking, make the custard sauce. In a medium bowl, combine the egg yolks and sugar. Whisk until the egg yolks turn pale in color and become thick and syrupy. A trace should be left in the mixture when you lift up the whisk. Set this aside for now.
2. In a medium saucepan, warm the milk to scalding or when tiny bubble begin to form around the edge of the pan. Remove the pot from heat.
3. Pour about 2 tablespoons (30 ml) worth of warm milk into the egg mixture. Quickly whisk to temper the eggs. Then pour the egg mixture into the pan of milk. Return the pot to medium-low heat. Stir the custard until it just thickens, or it coats the pan of a spoon and you can run your finger through it, making a trace. This should take about 2 to 3 minutes. If the eggs begin to scramble/separate, then you have cooked it too long.
4. Remove the pan from heat and stir in the vanilla extract. Pour the custard sauce through a fine mesh sieve into a medium bowl to catch any cooked eggs. Place a piece of plastic wrap over the surface of the custard to prevent a skin from forming on the top. Let the custard sauce come to room temperature before refrigerating. If you would like a thick sauce, you will want to make this sauce ahead of time (see notes).
5. When the apples have finished baking, let them rest for about 15 minutes before topping with warm custard sauce and a sprinkle of grated nutmeg or cinnamon. Don't forget a cinnamon stick!

Notes

If you would like to prepare your custard sauce ahead of time, this can be made a few days in advance. Simply let the custard cool to room temperature and refrigerate.

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