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Apple Crisp Stuffed Baked Apples pinterest

Apple Crisp Stuffed Baked Apples

These Apple Crisp Stuffed Baked Apples transform ordinary fruit into extraordinary dessert vessels, filled with that delicious buttery, cinnamon-spiced crumble we all crave in traditional apple crisp, but with a presentation that's guaranteed to impress your guests.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 apples
Calories 320 kcal

Equipment

  • Baking Dish
  • Melon Baller or Spoon
  • Paring Knife
  • Mixing Bowls

Ingredients
  

For the Stuffed Apples

  • 6 large baking apples Honeycrisp, Granny Smith, or Braeburn
  • 2 tablespoons lemon juice
  • 3 tablespoons brown sugar coconut sugar works as alternative
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 pinch salt

For the Crisp Topping

  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour or almond flour for gluten-free
  • 1/2 cup brown sugar can substitute with maple sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1/4 cup chopped pecans or walnuts optional

For Serving (Optional)

  • vanilla ice cream
  • caramel sauce
  • whipped cream
  • fresh mint leaves

Instructions
 

  • Preheat your oven to 375°F (190°C). Wash and dry your apples thoroughly.
  • Using a sharp paring knife, carefully cut off the top ¼ inch of each apple. With a melon baller or spoon, hollow out the center of each apple, leaving about a ½-inch thick wall around the sides and bottom. Be careful not to puncture the bottom of the apples.
  • Chop the reserved apple flesh into small pieces. In a medium bowl, combine the chopped apple with lemon juice, 3 tablespoons brown sugar, 1 teaspoon cinnamon, nutmeg, allspice, and a pinch of salt. Toss well to ensure the apples are evenly coated with the spices.
  • In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
  • Place the hollowed apples in a baking dish that's just large enough to hold them snugly. Fill each apple with the spiced apple filling mixture, dividing it evenly among the apples. Then generously mound the crisp topping over each filled apple, pressing gently to ensure it adheres.
  • Pour about ¼ inch of water into the bottom of the baking dish. Cover the dish loosely with aluminum foil and bake for 25 minutes.
  • Remove the foil and continue baking for an additional 15-20 minutes, until the apples are tender when pierced with a knife and the topping is golden brown.
  • Allow the apples to rest for 10 minutes before serving. Serve warm with optional toppings like vanilla ice cream, caramel sauce, or whipped cream.

Notes

Save the scooped apple flesh in a bowl and chop it finely—this will become part of your filling, ensuring zero waste and maximum apple flavor.
The lemon juice not only prevents browning but also adds a subtle brightness that balances the rich, sweet flavors of the dessert.
For the perfect crisp topping, don't overwork the butter—those small pockets of butter create the delicious, crumbly texture when baked.
The water in the baking dish is crucial for preventing the apples from drying out during baking.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gFiber: 6gSugar: 34gVitamin C: 14mg
Keyword Apple Crisp, Baked Apples, Stuffed Apples, Fall Dessert, Healthy Dessert
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