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Apple Crisp Baked Apples

Apple crisp baked apples filled with cinnamon-brown sugar and topped with a clumpy oat crumble. Baked until the apples turn tender and the topping turns golden, then served with melting 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: 360
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 Use very cold butter for clumps.
  • 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
  • vanilla ice cream and caramel sauce for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F. Pour the apple cider into the bottom of a baking dish.
Core apples and fill the cavities
  1. Core the apples from the top, leaving the bottom intact, creating a cavity about 1-1/2 inches wide. Keep the apple walls thick so the filling stays inside while baking.
  2. Mix the brown sugar and cinnamon for the cavity filling. Place a pinch into each apple, followed by a piece of butter.
Make and apply the oat crumble
  1. Make oat crumble by combining the rolled oats, flour, packed brown sugar, cinnamon, nutmeg, and salt. Cut in the cold butter until clumpy.
  2. Pack the crumble into and over the top of each apple. Press gently so the topping adheres and browns evenly.
Bake and serve
  1. Bake for 35-40 minutes at 375F until the apples are tender and the crumble is golden. Rotate the dish halfway through if your oven browns unevenly.
  2. Serve immediately with vanilla ice cream and caramel sauce. The first spoonful should show tender apple with a crisp, browned oat topping.

Notes

Pro tip: cube and keep the butter very cold until the oat crumble comes together into clumps—this helps it bake up crisp instead of sandy. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through (about 10 minutes). Freezing isn’t recommended for best crisp-topping texture. For a lighter option, use a gluten-free 1:1 flour blend in the crumble and certified gluten-free oats if needed.