Apple Crisp Stuffed Apples Recipe
Introduction
Apple Crisp Stuffed Apples combine the cozy flavors of classic apple crisp with a fun, handheld presentation. This simple dessert is perfect for fall gatherings or anytime you want a warm, comforting treat.
Ingredients
- 4 large apples
- 1/2 cup oats
- 1/3 cup brown sugar
- 3 tablespoons butter, softened
- 1 teaspoon cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Core each apple, creating a hollow center without cutting through the bottom.
- Step 2: In a bowl, combine oats, brown sugar, butter, and cinnamon until crumbly to create the crisp topping.
- Step 3: Stuff each cored apple generously with the oat mixture.
- Step 4: Place the stuffed apples upright in a baking dish and bake for about 30-35 minutes, or until the apples are tender and the topping is golden brown.
- Step 5: Let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.
Tips & Variations
- For extra crunch, add chopped nuts like walnuts or pecans to the oat topping.
- Use a mix of tart and sweet apples for more complex flavor.
- Sprinkle a little nutmeg or allspice with the cinnamon for a spicier twist.
- To make it gluten-free, substitute oats with certified gluten-free oats or crushed gluten-free cereal.
Storage
Store any leftover stuffed apples in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving to warm the apples and crisp topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed apples ahead of time?
Yes, you can prepare and stuff the apples in advance. Keep them covered in the refrigerator and bake just before serving.
What type of apples work best for this recipe?
Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape well during baking and provide a nice balance of tartness and sweetness.
PrintApple Crisp Stuffed Apples Recipe
Apple Crisp Stuffed Apples are a delightful dessert featuring whole apples filled with a warm, cinnamon-spiced oat and brown sugar crumble. Baked until tender, this comforting treat combines the natural sweetness of baked apples with a crunchy, buttery topping for a perfect cozy finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apples
- 4 large apples (such as Honeycrisp or Granny Smith)
Filling
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
Instructions
- Prepare the apples: Preheat the oven to 350°F (175°C). Using a paring knife or apple corer, carefully remove the core and seeds from each apple, creating a hollow cavity for the filling. Make sure not to puncture the bottom of the apple.
- Make the crisp topping: In a medium bowl, combine oats, brown sugar, cinnamon, and melted butter. Mix until ingredients are well incorporated and the mixture has a crumbly texture.
- Stuff the apples: Spoon the oat mixture into the hollowed center of each apple, pressing lightly to fill the cavities completely.
- Bake the apples: Place the stuffed apples in a baking dish and bake in the preheated oven for 30-40 minutes, or until the apples are tender when pierced with a fork and the topping is golden brown.
- Serve: Let the apples cool for a few minutes before serving warm. Optionally, add a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Notes
- Choose firm apples that hold their shape well, such as Honeycrisp, Granny Smith, or Fuji.
- You can add chopped nuts like pecans or walnuts to the topping for added texture and flavor.
- For a vegan option, substitute butter with coconut oil or a vegan butter alternative.
- Serve with whipped cream or vanilla ice cream as an optional accompaniment.
- To avoid sticking, grease the baking dish lightly before placing the stuffed apples.
Keywords: apple crisp, stuffed apples, baked apples, dessert, fall recipe, cinnamon oats
