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Apple Crisp Baked Apples

Apple crisp baked apples are cored, stuffed with a brown-sugar cinnamon cavity filling, and topped with a clumpy oat crumble. Baked until the apples turn tender and the crumble turns golden for a warm, caramelized finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 medium apples (Honeycrisp or Braeburn) Choose firm apples so they hold their shape while baking.
Crisp filling and topping
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.33 cup cold unsalted butter, cubed
Apple cavity filling
  • 2 tbsp brown sugar (for apple cavities)
  • 0.5 tsp cinnamon (for apple cavities)
  • 2 tbsp unsalted butter, cut into 6 pieces (for apple cavities)
Baking dish
  • 0.25 cup apple cider or water (for baking dish)
Serving
  • 1 vanilla ice cream and caramel sauce for serving Serve immediately so the crumble stays crisp at the edges.

Equipment

  • 1 sheet pan

Method
 

Prep and fill apples
  1. Preheat oven to 375F, then pour the apple cider into the bottom of a baking dish to coat the base. This helps steam the apples as they bake.
  2. Core the apples from the top, leaving the bottom intact, and create a cavity about 1-1/2 inches wide. Keep the walls thick so the apples don’t split.
  3. Mix the brown sugar and cinnamon for the cavity filling, then place a pinch into each apple cavity followed by one butter piece. Distribute evenly so each apple bakes the same.
Make oat crumble and bake
  1. Make oat crumble by combining rolled oats, flour, packed brown sugar, cinnamon, nutmeg, and salt, then cut in the cold butter until clumpy. Stop mixing once you see moist, crumbly clusters.
  2. Pack the crumble into and over the top of each apple, pressing lightly to keep it in place. Leave a few apple edges visible so the filling caramelizes.
  3. Bake for 35-40 minutes at 375F until the apples are tender and the crumble is golden. Look for caramelized apple skin and a crisp, browned topping.
Serve
  1. Serve immediately with vanilla ice cream and caramel sauce. The heat should melt the ice cream slightly for a saucy finish.

Notes

Pro tip: use firm Honeycrisp or Braeburn apples for the best tender-but-holding texture. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 300F oven until heated through. Freezing is not recommended because the crumble can soften. If you want a lighter dessert, use reduced-fat vanilla ice cream for serving (the baked apples and crumble will still stay flavorful).