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Apple Crisp Baked Apples

Apple crisp baked apples are tender, caramelized whole apples filled with a spiced butter-sugar cavity and topped with a golden oat crumble. Baked at 375°F until the crumble is clumpy and crisp, finished with vanilla ice cream and caramel sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 medium apples (Honeycrisp or Braeburn) Choose firm apples that hold their shape during baking.
Crisp filling and topping
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon Use for crisp and cavity filling as directed.
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.33 cup cold unsalted butter, cubed
Apple cavity filling
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp unsalted butter Cut into 6 pieces.
  • 0.25 cup apple cider or water Pour into the bottom of the baking dish to help steam-bake the apples.
Serving
  • 1 vanilla ice cream
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F, then pour apple cider into the bottom of a baking dish for moisture as the apples bake.
  2. Core apples from the top, leaving the bottom intact, creating a cavity about 1-1/2 inches wide to hold the filling.
Fill the apple cavities
  1. Mix brown sugar and cinnamon for the cavity filling, then place a pinch into each apple.
  2. Add a piece of butter to each filled cavity so it melts into the apples while they bake.
Make and add the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg, and salt, then cut in cold cubed butter until the mixture is clumpy.
  2. Pack the crumble into and over the top of each apple so it bakes into a crisp, golden topping.
Bake and serve
  1. Bake 35-40 minutes at 375°F until the apples are tender and the crumble is golden, with caramelized edges visible.
  2. Serve immediately with vanilla ice cream and caramel sauce for warm-and-cold contrast.

Notes

Pro tip: use firm apples (Honeycrisp/Braeburn) so they stay intact while becoming tender. Store leftovers covered in the fridge for up to 3 days; rewarm in a 350°F oven until hot. Freezing: not recommended because the crumb and apples can soften when thawed. Dietary swap: for a dairy-light version, use plant-based butter in both the cavity and crumble.