Description
These Baked Apples with Crumble feature tender, baked Honeycrisp apple halves filled with a warm, buttery oat and brown sugar crumble topping infused with allspice. A simple, comforting dessert perfect for fall or winter.
Ingredients
Scale
For the Crumble Filling:
- 1/2 cup (1 stick, 113g) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (63g) all-purpose flour
- 3/4 cup (88g) old fashioned rolled oats
- 1/2 teaspoon ground allspice
For the Apples:
- 4 large Honeycrisp apples (or other firm baking apples)
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (28g) packed light brown sugar
- 3/4 cup (6 ounces, 177ml) hot water*
Optional Toppings:
- Caramel sauce
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Spray a 12-inch cast-iron pan or a 9×13-inch baking dish with non-stick cooking spray.
- Make the Crumble Filling:
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat. Continue cooking, swirling the pan occasionally, until the butter turns a medium brown color and smells nutty. Watch carefully to prevent burning.
- Combine Filling: Pour the browned butter into a medium-sized bowl. Add the vanilla extract, 1/2 cup brown sugar, flour, oats, and allspice. Mix with a fork or spatula until a crumbly mixture forms. Set aside.
- Prepare the Apples:
- Wash the apples. Slice each apple in half lengthwise.
- Use a spoon or a melon baller to carefully scoop out the core and seeds from each apple half, creating a small cavity for the filling.
- Assemble in Pan:
- Pour the hot water into the bottom of the prepared baking dish or cast-iron pan.
- Place the apple halves in the pan, cut-side up.
- In a small bowl, combine the 2 tablespoons brown sugar and the ground cinnamon. Sprinkle this mixture evenly over the cut surfaces of the apples.
- Stuff each apple half generously with the prepared crumble filling mixture, mounding it slightly.
- Bake (Covered): Cover the pan tightly with aluminum foil. Bake for 20 minutes.
- Bake (Uncovered): Remove the foil. Continue baking for another 25-30 minutes, or until the apples are soft when pierced with a fork and the crumble topping is golden brown.
- Serve: Let the baked apples cool slightly in the pan. Serve warm, optionally topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Notes
- Apples: Honeycrisp apples hold their shape well. Other good baking apples include Granny Smith, Braeburn, or Jonagold.
- Browning Butter: Browning the butter adds a rich, nutty flavor to the crumble. Watch it carefully as it can burn quickly.
- Water in Pan: The hot water in the bottom of the pan helps create steam, ensuring the apples cook through and become tender without drying out.
- Doneness: Apples should be easily pierced with a fork but not mushy. Baking time may vary depending on the size and variety of apples.
- Storage: Store leftover baked apples covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.