Baked Stuffed Apples
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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
- 4 medium sized firm apples I used Honeycrisp
- 1/4 cup all purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts
- 2/3 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 1/4 cup of filling per apple. Place the filled apples in a baking dish, and fill the bottom of the baking dish with about 3/4 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.