Baking whole apples stuffed with crispy crumble topping is a delicious and easy way to go through baskets of this bountiful fall harvest. If you manage to save a few leftover apples from dessert, this recipe also makes a great breakfast meal that’s easy to warm up and serve with yogurt instead of ice cream.
What you need…
4 Whole apples
¼ Cup flour
¼ Cup brown sugar
1 Tsp cinnamon
½ Cup rolled oats
¼ Cup butter
What to do…
- Cut the tops off the apples and remove the core using a paring knife and spoon to leave a hollow in the middle. Be careful to leave the bottom of the apple intact.
- Heat the oven to 400°F.
- Make your crumble topping by mixing the flour, sugar, oats, butter, and cinnamon until clumpy & crumbly.
- Sit your apples tightly in a small baking dish and fill each apple with crumble topping, making sure to pack it in to the bottom. Sprinkle a little bit more brown sugar on top of the apples. Pour a small splash of water into the bottom of the baking pan.
- Bake for about 30 minutes until the apples are soft, and the brown sugar and juices are syrupy in the bottom of the baking pan.
6. Serve with a scoop of ice cream and a sprinkle of cinnamon.
Corynn Fowler writes a food blog called Nourished by Corynn. Please visit her at nourishedbycorynn.com