Editorial: Kockums JernverkPublished: 2026-11-06

Cinnamon baked apples with oat and almond crunch

Name: Cinnamon baked apples with oat and almond crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 kg tart, firm apples (about 6); 50 g butter, melted; 3 tbsp caster sugar; 2 tsp ground cinnamon; 1 tbsp lemon juice; 50 g butter; 200 ml rolled oats; 50 g almonds, roughly chopped; 2 tbsp light brown sugar; A pinch of salt; 400 ml custard

Serves 4 · 45 minutes · Cream Lux oven dish

Thick apple sticks baked with cinnamon, sugar and butter in an enamel oven dish until soft and caramelised. The crunch is toasted separately and scattered over just before serving, so it stays crisp.

Cinnamon baked apples are a simple autumn pudding: thick apple sticks baked with butter, sugar and cinnamon until soft with caramelised edges. Toast the oat and almond crunch separately in a pan and scatter it over at the last minute, so every spoonful is both juicy and crisp.

Cinnamon baked apple sticks in a rectangular cream enamel oven dish with a green rim, surrounded by red apples, oats, almonds and rowan berries

Ingredients

Serves 4

1 kg tart, firm apples (about 6)
50 g butter, melted
3 tbsp caster sugar
2 tsp ground cinnamon
1 tbsp lemon juice

Oat and almond crunch

50 g butter
200 ml rolled oats
50 g almonds, roughly chopped
2 tbsp light brown sugar
A pinch of salt

To serve

400 ml custard

Method

Heat the oven to 200 °C. Core the apples, peel them if you like and cut them into sticks about 1.5 cm thick.
Toss the apple sticks with the melted butter, sugar, cinnamon and lemon juice directly in the oven dish and spread them out in an even layer.
Bake in the middle of the oven for 25–30 minutes, stirring once halfway, until the apples are soft and caramelised at the edges.
Meanwhile, make the crunch. Melt the butter in a frying pan over a medium heat, stir in the oats, almonds, brown sugar and salt and toast, stirring, for 5–6 minutes until golden brown.
Tip the crunch onto a plate and leave it to cool for a few minutes so it crisps up.
Scatter the crunch over the warm apples just before serving and serve with cold custard.

Why it works

Enamelled steel copes with both the oven heat and the acidity of apples and lemon, and the roomy dish lets the apple sticks lie in a single layer so they caramelise rather than stew. It goes straight from the oven to the table.