When the weather starts to cool off, simple baked desserts are exactly the kind of thing I want in my kitchen. This cozy first-day-of-fall dessert turns dry stone ground grits into a surprisingly comforting bake with fruit and a little sweetness, giving you a spoonable treat that feels rustic, budget-friendly, and easy enough to pull together on a busy weeknight.
Serve this warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of heavy cream over the top. It also pairs nicely with hot coffee, chai, or apple cider, and if you want to make it feel a little more brunch-worthy, offer it alongside crisp bacon or breakfast sausage for a sweet-and-savory contrast.
3-Ingredient Oven Baked Fall Grits Dessert
Servings: 6
Ingredients
1 cup dry uncooked stone ground grits
3 medium apples, peeled and thinly sliced
3/4 cup packed brown sugar
6 tablespoons unsalted butter, melted
2 1/2 cups water
1 teaspoon ground cinnamon
1/4 teaspoon salt
Directions
1. Preheat the oven to 375°F and lightly grease a medium oven-safe roasting pan.
2. Add the dry stone ground grits to the roasting pan, then scatter the sliced apples evenly over the top.
3. In a bowl, stir together the brown sugar, melted butter, water, cinnamon, and salt until combined, then pour the mixture evenly over the grits and apples.
4. Carefully stir once or twice just to moisten the grits without fully submerging all the apples, then spread everything back into an even layer.
5. Bake uncovered for 45 to 55 minutes, until the grits are tender, the apples are soft, and the top is lightly golden around the edges.
6. Let the dessert rest for 10 minutes before spooning into bowls and serving warm.
Variations & Tips
Add nuts: Chopped pecans or walnuts add great texture and make the dessert feel even more fall-inspired. Sprinkle about 1/2 cup on top before baking if you like a little crunch.
Use pears instead of apples: If you have ripe pears on the counter, they work beautifully here and bake into a softer, almost buttery filling. This is a nice option when you want a slightly more delicate flavor.
Make it creamier: Replace 1 cup of the water with milk or half-and-half for a richer texture. I like this trick when I want the dessert to feel a little more like a pudding-style bake.
Watch the grits type: Stone ground grits need enough liquid and time to soften, so avoid quick grits here unless you reduce the bake time. If the pan looks dry before the center is tender, add a splash of hot water and continue baking.
Prep ahead: Slice the apples and mix the dry ingredients earlier in the day so assembly goes faster after work. That little bit of prep makes this feel much more weeknight-friendly.