These Bourbon Caramel Baked Apples are warm, gooey, and filled with buttery brown sugar, oats, cinnamon, and a splash of bourbon that brings a whole cozy depth to the flavor. When they bake, the apples get soft and juicy, and the filling melts into a bubbling caramel that pools at the bottom. It’s like apple pie without the crust — easier to make but just as satisfying. They’re perfect for chilly evenings, dinner parties, or just when you want something a little sweet and special.
What You’ll Need
- 4 medium baking apples (like Honeycrisp or Fuji), cored
- ⅓ cup rolled oats
- ¼ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp bourbon
- Optional: vanilla ice cream or whipped cream for serving
Pro Tips
- Choose apples that hold their shape like Honeycrisp, Fuji, or Pink Lady
- Don’t skip the salt — it balances the sweet and enhances the caramel flavor
- Bake the apples in a dish with sides so the caramel doesn’t spill out
- Add chopped nuts like pecans or walnuts for crunch
- Serve warm — and definitely with ice cream for the full experience
Tools Required
- Paring knife
- Melon baller or small spoon (for coring)
- Small mixing bowl
- Baking dish (8×8 or similar)
- Measuring cups and spoons
- Oven
Substitutions and Variations
- Skip the bourbon and sub with apple cider or orange juice
- Add chopped pecans or raisins to the filling
- Use maple syrup instead of brown sugar for a twist
- Top with crumbled graham crackers after baking for crunch
Make Ahead Tips
You can core and prep the apples and mix the filling up to a day ahead. Store both separately in the fridge, then fill and bake when ready.
Step-by-Step Instructions
Step 1: Prep the Apples
Slice the tops off 4 apples and use a melon baller or small spoon to core them, leaving the bottom ½ inch intact to hold the filling.
Step 2: Make the Filling
In a small bowl, mix ⅓ cup rolled oats, ¼ cup brown sugar, 2 tbsp melted butter, 1 tsp cinnamon, pinch of salt, 1 tsp vanilla extract, and 2 tbsp bourbon. Stir until fully combined.
Step 3: Stuff the Apples
Spoon the filling evenly into each hollowed apple, pressing down gently so it’s packed in tight.
Step 4: Bake
Place the filled apples into a baking dish and bake at 375°F (190°C) for 30–35 minutes until the apples are soft and the filling is bubbling.
Step 5: Serve
Let the apples cool for a few minutes. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.
Why I Love This Recipe
This one came from a night when I had extra apples and wanted something cozy but not complicated. I added a splash of bourbon to the usual brown sugar and cinnamon mix — and wow. It made the whole thing taste like warm apple pie with a little grown-up kick. I’ve made it for dinner parties and solo nights, and it’s always a win.
- So simple but feels fancy
- You don’t need pastry or dough
- Ready in about 40 minutes
- Warm, soft, and full of flavor
- That bourbon caramel syrup at the bottom is unreal
Makes
4 servings
Total time: 10 min prep, 35 min bake = 45 minutes
Macros (approximate, without toppings)
- Calories: 210
- Protein: 2g
- Carbs: 35g
- Sugar: 26g
- Fat: 7g
Why This Recipe Works (Quick Science)
Apples soften as they bake, releasing juice that combines with the filling to make a thick, rich caramel-like syrup. The oats absorb some of that moisture while adding texture. Bourbon deepens the flavor with caramel and vanilla notes, and the butter helps create a luscious sauce. Keeping the apple bottoms intact traps all that goodness inside.
Common Mistakes
- Overcooking — apples can collapse if baked too long
- Undercooking — you want soft, not crunchy
- Using apples that get mushy like Red Delicious
- Forgetting to pack the filling — loose oats won’t hold together well
What to Serve With
- Vanilla ice cream (always a win)
- Whipped cream with cinnamon
- A drizzle of warm caramel or maple syrup
- Crumbled shortbread or graham crackers
- A small glass of bourbon or hot cider
FAQ
Can I make this without alcohol?
Yes — just sub the bourbon with apple cider or orange juice.
Can I prep it in advance?
You can core the apples and mix the filling ahead. Fill and bake when ready.
What apples are best?
Honeycrisp, Fuji, or Pink Lady. They hold shape and bake beautifully.
Can I use quick oats?
Rolled oats are best, but quick oats work in a pinch — the texture will be softer.
