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Baked Apples with Oat Crumble

Baked Apples with Oat Crumble

Baked apples are one of the simplest fall desserts: hollow out whole apples, fill them with an oat, nut and cinnamon crumble, and bake until the fruit is tender and the topping is crisp. The kitchen smells wonderful the whole time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium firm organic apples such as Honeycrisp, Braeburn, Jonagold or Granny Smith
  • 1/2 cup rolled oats
  • 1/4 cup walnuts or pecans chopped
  • 3 tbsp brown sugar or coconut sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch fine sea salt
  • 3 tbsp butter or coconut oil softened
  • 1/2 cup water or apple cider for the dish
  • plain yogurt or vanilla ice cream for serving, optional

Method
 

  1. Heat the oven to 375°F (190°C).
  2. Using a melon baller or small spoon, core the apples from the top, leaving the bottom 1/2 inch intact so the filling stays in. Make the opening about 1 1/2 inches wide.
  3. Mix the oats, nuts, sugar, cinnamon, nutmeg and salt in a bowl. Add the butter and rub it in with your fingertips until the mixture clumps.
  4. Stand the apples in a small baking dish and pack the filling into the cavities, mounding the extra on top.
  5. Pour the water or cider into the dish. Bake for 35–45 minutes, until a knife slides easily into the apples and the topping is golden. If the topping browns too fast, cover loosely with foil.
  6. Let cool for 10 minutes, then serve with some of the pan juices spooned over and a spoonful of yogurt or ice cream.

Notes

  • Run a peeler around the top inch of each apple to stop the skin from splitting.
  • Bake times depend on the variety and size, so start testing at 30 minutes.