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Apple Crisp Baked Apples

Apple crisp baked apples are stuffed with cinnamon-brown sugar and baked until tender, then topped with a golden oat crumble. The caramelized apple skin and clumpy crumble create a warm, spoonable dessert with classic fall flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 medium apples (Honeycrisp or Braeburn)
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 cavities
  • 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 and serving
  • 0.25 cup apple cider or water
  • 1 vanilla ice cream
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375F. Pour apple cider or water into the bottom of a baking dish and place it in the oven to heat while you prep the apples.
Core the apples
  1. Core apples from the top, leaving the bottom intact to create a cavity about 1-1/2 inches wide. Keep the apples upright so the filling stays in the center during baking.
Fill the apple cavities
  1. Mix brown sugar (for apple cavities) and cinnamon (for apple cavities) together. Place a pinch into each apple cavity followed by one piece of butter.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar (packed), cinnamon, nutmeg, and salt in a bowl. Cut in cold unsalted butter until the mixture looks clumpy and no dry flour remains.
Assemble and bake
  1. Pack crumble into and over the top of each apple, pressing lightly so it adheres. Arrange apples on a sheet pan and bake 35-40 minutes at 375F until apples are tender and the crumble is golden.
Serve
  1. Let the baked apples stand for 5 minutes so juices thicken slightly. Serve immediately with vanilla ice cream and caramel sauce.

Notes

Pro tip: pack the crumble firmly so it bakes into crisp, clumpy topping instead of spreading out. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven for 10-15 minutes until warm. Freezing is not recommended because the crumble and apple texture soften after thawing. For a lighter option, use butter alternative for the crumble and replace ice cream with Greek yogurt while keeping the apple filling as written.