Description
This Apple Crisp Stuffed Apples recipe combines tender baked apples with a sweet, spiced apple filling and a buttery oat streusel topping. Perfect as a comforting dessert, these stuffed apples bake to bubbly perfection and are delicious served warm with vanilla ice cream and caramel sauce.
Ingredients
Apples & Filling
- 5 large apples (Granny Smith, Jonagold, or Honey Crisp)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher sea salt
Streusel Topping
- 1/4 cup all purpose flour
- 1/4 cup old fashioned oats
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher sea salt
- 3 tablespoons unsalted butter (cold)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a small baking sheet or an 8x8-inch baking pan with parchment paper, foil, or a baking mat to prevent sticking. Set aside.
- Prepare Apples: Cut off the tops of 4 apples and carefully core them to create hollow bowls. Using a spoon, scoop out the apple flesh from inside. Peel and cut the fifth apple into 1/4-inch to 1/2-inch chunks to use for the filling.
- Make Filling: In a medium bowl, combine the chopped apple pieces with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until the mixture is evenly coated and combined. Spoon this filling into the hollowed apples.
- Prepare Streusel Topping: In a small bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, and salt. Add the cold unsalted butter and use a pastry blender (or your fingers) to cut in the butter until pea-sized clumps form. This creates the crumbly streusel topping.
- Assemble and Bake: Sprinkle the streusel topping evenly over the filled apples. Place the apples onto the prepared baking sheet or into the pan. Bake in the preheated oven for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbly. If the tops brown too quickly, tent loosely with foil halfway through baking.
- Cool and Serve: Remove the baked apples from the oven and allow them to cool for 10 minutes. Serve warm, optionally topped with vanilla ice cream and caramel sauce for an extra indulgent touch.
Notes
- Choose firmer apple varieties like Granny Smith, Jonagold, or Honey Crisp for best texture and flavor.
- Coring the apples carefully ensures the filling stays inside while baking.
- If you don’t have a pastry blender, use two forks or your fingertips to cut the butter into the streusel mixture.
- Tenting the apples with foil halfway through baking prevents the topping from burning while allowing the filling to cook thoroughly.
- Serve warm with vanilla ice cream and caramel sauce for a classic dessert experience.