Description
Apple Crisp Stuffed Baked Apples are a delightful dessert featuring tender baked apples filled with a warm, cinnamon-spiced apple crisp mixture and topped with a buttery crumble. Perfectly crispy on top and soft inside, these stuffed apples are irresistible when served warm with vanilla ice cream and caramel sauce.
Ingredients
Scale
Apples and Filling
- 8 small Gala apples
- 4 Tablespoons salted butter
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup oats
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons salted butter, chilled and cubed
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the stuffed apples.
- Prepare the Crumble Topping: In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, and cinnamon. Using a pastry knife or two forks, cut in the chilled, cubed butter until the mixture becomes crumbly. Set aside.
- Make the Apple Filling: Peel and chop 2 of the apples. In a medium saucepan, combine the chopped apples, butter, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, for about 8 minutes or until the apples are tender but not mushy. Remove from heat.
- Prepare Apples for Stuffing: Chop off the tops of the remaining 6 apples. Use a spoon to carefully scoop out the flesh, leaving a sturdy shell to hold the filling—do not scoop all the way through.
- Fill the Apples: Spoon the warm apple filling into the hollowed apples. Generously top each filled apple with the prepared crumble topping, ensuring it covers the filling well.
- Bake the Stuffed Apples: Place the stuffed apples upright on a baking sheet. Bake in the preheated oven for 10 to 15 minutes until the crumble topping is golden and crispy.
- Serve: Enjoy the baked apples warm, ideally topped with vanilla ice cream and a drizzle of caramel sauce for an extra indulgent treat.
Notes
- Use small to medium-sized apples like Gala for best results as they hold their shape well when baked.
- If desired, you can substitute salted butter with unsalted butter and add a pinch of salt to the mixture.
- Serve immediately after baking for the best texture of crisp topping and soft apples.
- To make this dessert gluten free, substitute all-purpose flour with a gluten-free flour blend.
- Leftover crumble topping can be stored in the refrigerator for up to 3 days in an airtight container.
