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Apple Crisp Baked Apples

Apple crisp baked apples with caramelized apple skin and a golden oat crumble topping. Cored apples are filled, packed with clumpy crumble, and baked until tender for an easy warm dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 medium apples Honeycrisp or Braeburn
  • 0.25 cup apple cider or water for baking dish
Apple 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 filling and 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
  • 1 Dutch oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and pour the apple cider into the bottom of a baking dish, then place the dish on a sheet pan for easier handling.
  2. Core the apples from the top, leaving the bottom intact, and create a cavity about 1-1/2 inches wide for each apple.
Fill the cavities and make the crumble
  1. Mix the brown sugar and cinnamon for the cavities, then add a pinch into each apple followed by a piece of butter.
  2. Make the oat crumble by combining rolled oats, all-purpose flour, packed brown sugar, cinnamon, nutmeg, and salt, then cut in the cold cubed butter until the mixture is clumpy.
  3. Pack the crumble into and over the top of each apple, pressing lightly so it adheres.
Bake and serve
  1. Bake for 35–40 minutes at 375°F until the apples are tender and the crumble is golden, watching for deep browning at the edges.
  2. Serve immediately with vanilla ice cream and caramel sauce.

Notes

For the best texture, pack the crumble firmly so it forms crunchy clusters while baking. Store leftovers covered in the refrigerator for up to 3 days; reheat at 350°F for about 10 minutes until warmed. Freezing is not recommended because the crumble softens. For a dairy swap, use vegan butter in both the cavity pieces and crumble.