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

Ice cream



What to do…
  1. 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.
  2. Heat the oven to 400°F.
  3. Make your crumble topping by mixing the flour, sugar, oats, butter, and cinnamon until clumpy & crumbly.
  4. 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.
  5. 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