Go Back

Apple Crisp Baked Apples

Apple crisp baked apples with caramelized apple skin and a golden oat crumble topping. Core-and-fill apples, pack on the crumble, then bake until tender and bubbling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 medium apples Honeycrisp or Braeburn
  • 0.25 cup apple cider or water For the baking dish
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
Crisp 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 unsalted butter Cold, cubed
Serving
  • 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 to create baking steam.
Core apples and fill cavities
  1. Core apples from the top, leaving the bottom intact, to create a cavity about 1-1/2 inches wide. Keep the apple bottoms whole so they hold the filling while baking.
  2. Mix brown sugar and cinnamon for the cavity filling. Place a pinch into each apple, followed by a piece of butter to help the filling melt.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg, and salt in a bowl. Cut in cold unsalted butter until clumpy, with small buttery pieces throughout.
Assemble and bake
  1. Pack crumble into and over the top of each filled apple. Press lightly so the topping adheres and bakes into a golden layer.
  2. Bake 35-40 minutes at 375F until the apples are tender and the crumble is golden. Look for browned edges and bubbling apple filling around the crumble.
Serve
  1. Serve immediately with vanilla ice cream and caramel sauce. Add sauce right before eating so the topping stays crisp.

Notes

Pro tip: pack the crumble firmly so it sets into clumps rather than turning sandy. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven for 10-15 minutes to re-crisp. Freezing is not recommended due to texture. For a lighter swap, use reduced-fat butter in the crumble and cavity pieces (texture may be slightly less crisp).