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Apple Crisp Baked Apples

Apple crisp baked apples with tender, caramelized fruit and a golden oat crumble topping. Baked in a dish with a splash of cider for a lightly saucy bake while the crumble clumps and browns.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

apples
  • 6 medium apples Honeycrisp or Braeburn
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 cold unsalted butter, cubed
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
  • 0.25 cup apple cider or water for baking dish
serving
  • 1 vanilla ice cream
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F. Pour apple cider into the bottom of a baking dish.
Core and fill the apples
  1. Core apples from the top, leaving the bottom intact, creating a cavity about 1-1/2 inches wide.
  2. Mix brown sugar and cinnamon for the cavity filling. Place a pinch into each apple followed by a piece of butter.
Make the oat crumble
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg, and salt.
  2. Cut in the cold cubed butter until clumpy, leaving small butter bits for crisp pockets.
Assemble and bake
  1. Pack crumble into and over the top of each apple so the tops are fully covered.
  2. Bake 35-40 minutes at 375F until the apples are tender and the crumble is golden.
Serve
  1. Serve immediately with vanilla ice cream and caramel sauce.

Notes

Pro tip: keep the butter cold so the crumble turns clumpy before baking, which helps it brown into crisp edges. Store baked apples covered in the fridge up to 3 days; reheat in a 350F oven until warm. Freezing is not recommended since the crumble and apple texture soften after thawing. For a lighter option, use unsalted butter alternatives and choose a lower-sugar caramel topping.