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Apple Crisp Baked Apples

Apple crisp baked apples are hollow-cored apples filled with butter and brown sugar, then topped with a golden oat crumble. Bake until the apples are tender and the topping turns crisp, with caramelized edges that look like a classic apple crisp.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
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)
Baking liquid and serving
  • 0.25 cup apple cider or water (for baking dish)
  • 1 vanilla ice cream
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and pour apple cider into the bottom of a baking dish to create baking steam and prevent sticking.
Core and fill the apples
  1. Core the apples from the top, leaving the bottom intact, to create a cavity about 1-1/2 inches wide.
  2. Mix brown sugar (for apple cavities) with cinnamon (for apple cavities), then place a pinch into each apple followed by one piece of unsalted butter cut into 6 pieces.
Make the oat crumble and assemble
  1. Combine rolled oats, all-purpose flour, brown sugar (packed), cinnamon, nutmeg, and salt in a bowl, then cut in cold cubed butter until the mixture looks clumpy.
  2. Pack the crumble into and over the top of each apple so the topping mounds high above the rim.
Bake and serve
  1. Bake at 375F for 35-40 minutes until the apples are tender and the crumble is golden, with visible caramelized edges around the apples.
  2. Serve immediately with vanilla ice cream and caramel sauce while the topping is crisp.

Notes

For the crispiest crumble, use very cold butter and stop mixing as soon as the topping looks clumpy (not smooth). Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350F oven for 10-12 minutes until warmed through. Freezing is not recommended because the oat topping can soften. For a lighter swap, replace half of the butter in the crumble with unsalted butter alternatives designed for baking if desired.