Apple Crisp Stuffed Apples are one of my favorite memories of childhood!
Before apple crisp was a thing (at least in my world) we used to keep it simple and core our apples, then pack them with brown sugar, raisins, walnuts, a little butter, and a sprinkle of cinnamon.
As I got older and more “mature” with my cooking, I discovered healthier fruit crisps of all kinds (like this peach crisp I make in the summer). But the other day, as I looked at the dozen apples sitting on my counter, I had a flash of memory and a craving for baked apples. And why not combine the two together?
These Apple Crisp Stuffed Apples are nothing short of cozy, healthy’ish, simple, and delicious and you get to eat a whole apple for dessert :).Print
Apple Crisp Stuffed Apples! A fun and healthier way to eat your apples (and a crisp!).
4 medium red apples (whatever you prefer)
8 teaspoons light brown sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, divided
4 pinches salt, divided
1/2 cup oat flour
1/2 cup rolled oats
4 tablespoons chopped pecans
4 tablespoons cold butter, cut into small pieces
- Preheat oven to 400 degrees F. Coat the bottom of an 8-inch square pan with some of the butter.
- Cut off the top of the apples (around the stem). Using a melon baller or small spoon, scoop out the seeds and core of the apple and discard. Then, scoop out the flesh of each apple, leaving about ⅛-inch-thick shell. Place the apples in the prepared baking pan.
- Finely chop the apple pulp and transfer to a medium bowl. Add 4 teaspoons brown sugar, vanilla, 1/2 teaspoon cinnamon, and 2 pinches of salt. Stir well. Spoon equally into the apples.
- In the same bowl, combine flour, oats, pecans, the remaining 4 teaspoons brown sugar, the remaining 1/2 teaspoon cinnamon, and the remaining salt. Using your fingers, mix the butter into the dry mixture until it resembles small pebbles.
- Spoon about ¼ cup topping onto each apple, mixing it slightly with the filling. Place in the oven and bake until the apples are tender and the tops are browned and slightly bubbly, about 30 minutes. Let cool for at least 10 minutes before serving.
- Don’t worry if the topping spills over the sides, get as much of the crisp topping as you can into the apples.
- Go the distance and serve with a small scoop of vanilla ice cream.