Tender baked apples stuffed with a brown sugar cinnamon oat crumble. Served warm with vanilla ice cream and caramel sauce. A beautiful, rustic, and comforting dessert.
Preheat oven to 350°F.
For the filling: combine flour, brown sugar, cinnamon, salt, nuts, and oats. Add the butter, and stir to combine. The mixture should hold together if you gather clumps and press them together.
Divide the filling between the prepared apples. I used between 3-4 tablespoons of filling per apple (this will depend on the size of your apples, and how large of a cavity you created). Place the filled apples in a baking dish, and fill the bottom of the baking dish with about an inch of water.
Cover the baking dish with foil, bake for 20 minutes covered. Uncover and bake for an additional 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.
If halving the apples, I typically use 3 apples - this serves 6.
If keeping the apples whole, I typically use 4 apples - this serves 4.