Tender baked apples stuffed with a brown sugar cinnamon oat crumble. Served warm with vanilla ice cream and caramel sauce, this is a beautiful, rustic and comforting dessert.
Happy Friday! This week flew by for me. It’s always nice when the weekend arrives sooner than expected. Do you have anything fun planned this weekend? Jake has flag football tomorrow, we’ll be watching NFL games on Sunday, and hopefully I’ll get to do some baking (maybe pumpkin pie??). But, before I get going on another pumpkin recipe, I’m majorly overdue to share an apple recipe.
Have you been lucky enough to go apple picking this season? Unfortunately, we haven’t. The closest apple orchards are three hours from our house, and we didn’t feel like making a 6 hour round trip drive to pick our own apples. Plus, here in AZ it is still hot in September and October. Apple picking in 90° weather just doesn’t feel right. Fortunately, Whole Foods and our farmer’s market have had beautiful organic apples. Hooray for apple season! We are an apple-loving family!
These Baked Stuffed Apples are similar in flavor and texture to an apple crisp. Apples are cored, then filled with a brown sugar cinnamon oat crumble. The stuffed apples are baked until the topping becomes golden brown and the apples are tender. Served warm with a scoop of vanilla ice cream, these stuffed apples will blow your mind!
If you like apple crisps you will absolutely love these! This recipe is simple, rustic, and homey. Absolutely perfect for a chilly fall day. The presentation is beautiful, and the flavors of the season shine through. It doesn’t get much better!
*This recipe has been featured on Better Homes and Gardens in 10 ways to enjoy a Caramel Apple (that’s not a caramel apple).*
- 4 medium sized firm apples (I used Honeycrisp)
- ¼ cup all purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chopped pecans or walnuts
- ⅔ cup old fashioned oats
- 3 tablespoons cold unsalted butter, cut into small pieces
- Vanilla ice cream and caramel sauce, for serving
- Preheat oven to 375°F. Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity.
- For the filling: combine flour, brown sugar, cinnamon, salt, nuts, and oats. Add the butter, and beat with a hand mixer, or stand mixer (or you can use a pastry cutter or your fingers). Combine until the butter is broken down into pieces smaller than a pea. The mixture should hold together if you gather clumps and press them together.
- Divide the filling between the prepared apples. I used about ¼ cup of filling per apple. Place the filled apples in a baking dish, and fill the bottom of the baking dish with about ¾ cup of water.
- Bake for 25-35 minutes (this will depend on the size of the apples), until the topping is golden brown, and the apples are tender but still holding their shape. Serve warm with vanilla ice cream and caramel sauce.